Almond Flour Pancakes

In a medium bowl, whisk together the almond flour, baking powder, and salt.

In a small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla.

Pour the wet ingredients into the bowl with the dry ingredients and stir. 

• If your batter is very thick, stir in more milk. 

• If it's too thin, sprinkle in a touch more almond flour.

Heat a cast iron skillet over medium-low heat. 

Brush the pan with a little oil and use a ¼-cup measuring cup to pour the batter onto the pan. 

• Note: these are more delicate than regular flour pancakes so it's important to make them small.

Cook the pancakes for 1-2 minutes per side, turning the heat to low as needed so that the middle cooks without burning the outsides. 

• I usually turn my heat lower after each batch as my pan starts to hold residual heat. Almond flour pancakes darken a little quicker than pancakes that use regular flour.

Serve with maple syrup.