- 1 cup packed fine blanched almond flour (do not use almond meal)
- 1 egg
- 1/4 cup coconut milk or almond milk (any milk will work)
- 1 tbsp maple syrup or honey
- 1 tbsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 pinch ground cinnamon to taste (optional)
- Ghee, butter, olive oil or coconut oil for greasing the pan
Directions
- Whisk ingredients together – flour, milk, egg, vanilla, almond extract (optional), baking soda and salt – in a bowl until batter is smooth.
- Heat butter or oil in a skillet over medium heat,
- Pour batter onto skillet and cook until bubbles from the edges are dry approx. 3-5 minutes.
- Flip and cook until on the other side is dry, approx. 3-5 minutes. Repeat with remaining batter.
- Serve with maple syrup or fresh fruit.
For variations:
- Try adding chopped walnuts to the pancake batter, dark chocolate chips or even blueberries!
- Try topping with fresh fruit, raw honey, maple syrup, or almond butter, or shredded coconut.