Ingredients:

  • 2 cups super-fine almond flour
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1 tsp baking powder
  • 1 tsp vanilla extract

Instructions:

  1. Whisk together the almond flour and baking powder in a large bowl. Note: This ensures the leavening agent is evenly distributed.
  2. Add the eggs, maple syrup, and vanilla extract. Stir until the batter is smooth and cohesive.
  3. Heat your skillet over medium low heat. Test readiness by dropping a bead of water on the surface; it should sizzle immediately.
  4. Lightly grease the surface with butter or coconut oil.
  5. Drop 2-3 tablespoons of batter per pancake onto the griddle. Flatten slightly with the back of a spoon.
  6. Cook for approximately 3 minutes until edges are set and bubbles appear on the surface.
  7. Flip the pancakes in one quick motion.
  8. Cook for another 2 minutes until both sides are mahogany gold.