These almond flour pancakes are light, fluffy, and perfectly golden brown. Made with basic ingredients, they are low-carb and gluten-free. Serve with fresh fruit, maple syrup, or your favorite toppings. Great for weekends or meal prep.
0 Place almond flour, baking powder, kosher salt, ground cinnamon, and ground nutmeg in a medium mixing bowl. Whisk until well combined, breaking the large chunks of almond flour.
1 In a separate, large mixing bowl, whisk together the almond milk, eggs, and vanilla extract until well incorporated.
2 Add the dry ingredients to the wet ones and whisk until just combined, and you have a homogeneous batter.
3 Heat a tablespoon of butter or vegetable oil in a 10-inch nonstick skillet over medium-low heat until it is melted.
4 Using a ¼ cup measuring cup (approximately 2.54 oz/72 g.), scoop the batter into the skillet. Using a spatula, gently spread it to form a 3 ½-inch circle. Continue with one more or as many as your pan will accommodate, but make sure not to crowd the skillet.
5 Let it cook for 4 minutes, and once it is lightly browned, flip and cook for another 4 minutes. Low and slow heat is the key here, so do not rush the process.
6 Transfer them to a plate and repeat the process with the remaining batter, using the remaining vegetable oil.
7 When ready to serve, top it off with fresh berries and a drizzle of maple syrup.
