• 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.