Ingredients:

  • 2 cups (200g) superfine blanched almond flour
  • 2 tsp (10g) baking powder
  • 1/4 tsp (1.5g) sea salt
  • 2 large (100g) eggs, room temperature
  • 1/2 cup (120ml) unsweetened almond milk
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (15g) butter or coconut oil (for the pan)

Instructions:

  1. Sift the almond flour, baking powder, and salt into a large mixing bowl to eliminate lumps.
  2. In a separate vessel, whisk the eggs, almond milk, syrup, and vanilla until frothy.
  3. Pour the wet ingredients into the dry and stir until the batter is smooth and thick.
  4. Preheat a non-stick skillet or griddle over low-medium heat and add a small pat of butter or a drizzle of oil.
  5. Pour 1/4 cup (60ml) of batter per pancake into the skillet, ensuring not to overcrowd the pan.
  6. Cook 3-5 minutes until small bubbles form on the surface and the edges look set and matte.
  7. Flip the pancake carefully with a thin spatula.
  8. Cook for another 2-3 minutes until golden brown and the center feels springy.