Ingredients
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- 4 eggs
- 3/4 plant milk
- 1/4 cup avocado oil (sub with whatever healthy oil you have on hand)
- 2 tsp vanilla extract
- 2 1/2 cups almond flour (about 250g)
- 1/4 sweetener (date syrup, stevia, maple, honey)
- 2 tsp baking powder
- Pinch of salt
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Method
1. In a medium bowl, whisk together the almond flour, baking powder, and salt.
2. In a separate bowl, whisk together the almond milk, eggs, maple syrup, and vanilla.
3. Pour the wet ingredients into the bowl with the dry ingredients and stir.
Note: If the batter is too thick, slowly incorporate more almond milk while stirring. If it’s too thin, sprinkle in a little almond flour. Heat a non-stick skillet over medium-low heat.
4. Brush the pan with a little olive oil and use a ladle or measuring cup to pour the batter onto the pan. Cook the pancakes for 1 to 2 minutes per side, making sure to turn the heat to low to make sure the pancake cooks through without burning. Serve with maple syrup and toppings of choice!