Fluffy Almond Flour Pancakes

Ingredients

• 1 cup almond flour, blanched
• 2 large eggs
• ¼ cup unsweetened almond milk
• 1 tbsp erythritol or monk fruit
• 1 tsp baking powder
• ½ tsp vanilla extract
• pinch salt
• 1 tbsp butter or coconut oil (for pan)

Instructions

1. In a medium bowl, whisk together the almond flour, baking powder, salt, and erythritol until evenly combined. Break up any clumps in the almond flour.

2. In a separate bowl, whisk the eggs, almond milk, and vanilla extract together until smooth. Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. Let rest for 2 minutes — the batter will thicken slightly.

3. Heat a non-stick skillet or griddle over medium-low heat. Add the butter and let it melt and coat the pan. Almond flour pancakes brown faster than regular pancakes, so medium-low is important here.

4. Pour roughly ¼ cup of batter per pancake onto the pan. Spread gently into a circle about 4 inches wide. Cook for 2–3 minutes until bubbles form on the surface and the edges look set.

5. Flip carefully with a thin spatula and cook for another 1–2 minutes until golden brown on the second side. Almond flour pancakes are more delicate than wheat pancakes — flip gently.

6. Serve immediately with butter, sugar-free maple syrup, or fresh berries. Leftovers keep well in the fridge for 3 days — reheat in a pan or toaster for best results.