INSTRUCTIONS
1
Whisk together almond flour, baking soda, and salt. In a separate bowl, whisk eggs, almond milk, maple syrup, coconut oil, and vanilla.
2
Combine wet and dry ingredients. Do not overmix. Batter will be slightly thicker than traditional pancake batter.
3
Heat a non-stick griddle over medium-low. Grease with coconut oil. Pour ¼ cup batter per pancake.
4
Cook 3–4 min per side until golden. These cook slower than traditional pancakes — be patient.
5
Serve warm with fresh berries, maple syrup, and a dollop of yogurt.