Ingredients:

  • 2 cups (220g) superfine almond flour
  • 2 large (100g) eggs
  • 1/4 cup (60ml) unsweetened almond milk
  • 2 tbsp (30ml) melted coconut oil
  • 1 tbsp (12g) erythritol
  • 2 tsp (10g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Whisk dry ingredients. Combine the almond flour, baking powder, and salt in your bowl. Whisk them well until no clumps remain. Note: Almond flour tends to clump in the bag, so this ensures an even rise.
  2. Mix in wet ingredients. Stir in the eggs, almond milk, melted coconut oil, erythritol, and vanilla extract.
  3. Create the batter. Whisk until the mixture is smooth and velvety. Don't over beat it, but make sure there are no streaks of egg.
  4. Prep the pan. Heat your non stick skillet over medium low heat and lightly grease it with a drop of oil.
  5. Pour the batter. Pour approximately 1/4 cup (60ml) of batter for each pancake.
  6. Shape the circles. Use the back of a spoon to slightly flatten the batter into circles. Note: Almond flour batter is thicker than traditional batter and won't spread as much on its own.
  7. First cook. Cook for 3–4 minutes until the edges look set and small bubbles form on the surface.
  8. The flip. Flip carefully with a thin spatula.
  9. Final sear. Cook for another 2–3 minutes until the pancakes are golden brown.
  10. Rest and serve. Let them sit for one minute before stacking. This helps the center set completely.