- 1 ½ cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 2 eggs
- 1 tablespoon pure maple syrup
- 1 ½ teaspoon vanilla
- 2 tablespoon salted butter, melted
- ¼ cup almond milk add a little at a time to desired consistency
Preheat griddle to medium high.
Whisk together all dry ingredients. Add wet ingredients and stir well. Add more or less almond milk to desired consistency. I start by adding a little at a time.
Grease griddle with butter. Pour pancakes into pan and let cook at least 4-5 minutes per side. These pancakes are fragile and need to cook awhile before you try to flip them. Add butter to griddle each time you add more pancakes.
Serve with pure maple syrup or fruit. If you have leftovers store the in the refrigerator.
Pancakes made with almond flour can be fragile so let them cook well before flipping them or they will fall apart.
For keto pancakes leave out the maple syrup.
Calories: 226kcal | Carbohydrates: 9g | Protein: 8g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 256mg | Potassium: 28mg | Fiber: 3g | Sugar: 3g | Vitamin A: 196IU | Calcium: 83mg | Iron: 1mg