
Start your morning with these incredibly fluffy and healthy almond flour pancakes. Naturally gluten-free and low-carb, they offer a nutty flavor and tender texture that pairs perfectly with fresh berries.
In a medium bowl, whisk together the eggs, almond milk, and maple syrup until the mixture is smooth and well combined.
Add the almond flour, baking powder, vanilla extract, and salt. Stir the batter until just combined, ensuring there are no large lumps.
Heat a non-stick frying pan over medium-low heat. You can lightly grease it with a small amount of butter or oil if needed.
Drop about 2 heaped tablespoons of batter per pancake into the pan. Cook for 2-3 minutes until the edges are set and the bottom is golden.
Carefully flip the pancakes and cook for an additional 2 minutes until golden brown on both sides.
Repeat with the remaining batter. Serve the pancakes in stacks, topped with fresh blueberries and an extra drizzle of syrup if desired.
Almond flour batter is more delicate than traditional wheat batter; keep the heat at medium-low to prevent burning. For the best results, let the batter rest for 5 minutes before cooking to allow the flour to hydrate, resulting in fluffier pancakes.





