Almond Flour Pancakes Recipe

Mix the eggs, milk, pure maple syrup and pure vanilla extract in a large mixing bowl until combined. Add in the almond flour, baking powder, sea salt, and cinnamon (of adding) and mix until a thick batter forms. The batter should be thicker than regular pancake batter but should mix easily. Note: You can add all of the ingredients to a blender and blend to combine for easy prep and cleanup.

Heat a large non-stick skillet over medium-low heat and add a generous amount of avocado oil or coconut oil to fully coat the surface.

Measure out a scant ¼ cup of batter and pour it on the hot skillet. Allow the batter to cook a couple of minutes, until you can tell the pancakes are setting up around the edges.

Carefully flip the pancakes and cook them on the other side for another minute or two, until they’re cooked through. Repeat this process for the remaining batter. Adjust the heat level if needed throughout the cooking process.

Top pancakes with your favorite toppings, and enjoy! I like to top mine with fresh fruit, chopped nuts, pure maple syrup and/or almond butter.