Ingredients:

  • 2 cups Superfine Blanched Almond Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Sea Salt
  • 2 Large Eggs
  • 1/4 cup Unsweetened Almond Milk
  • 1 tbsp Avocado Oil
  • 1 tsp Pure Vanilla Extract

Instructions:

  1. Aerate the Dry Ingredients: Sift the 2 cups of almond flour, 1 tsp baking powder, and 1/4 tsp salt into a large bowl to remove clumps and ensure a uniform rise.
  2. Emulsify the Liquids: In a separate bowl, whisk the 2 large eggs vigorously until frothy and pale. Slowly stream in the 1/4 cup almond milk, 1 tbsp avocado oil, and 1 tsp vanilla extract.
  3. The Low and Slow Griddle Phase: Heat a non-stick skillet over medium-low heat. Pour 1/4 cup of batter per pancake onto the surface.
  4. The Strategic Flip: Wait approximately 3 minutes until bubbles form and edges look dry/matte. Use a thin spatula to flip in one swift motion and cook for an additional 2 minutes until golden brown.