– 1⅓ cup blanched almond flour*, spooned and leveled (see note) – 1 teaspoon baking powder – ¼ teaspoon sea salt – ¼ cup almond milk, more if needed – 2 large eggs – 1 tablespoon pure maple syrup, more for serving – 1 teaspoon vanilla – Extra-virgin olive oil, for the pan

– In a medium bowl, whisk together the spooned and leveled 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 almond milk until it resembles the photos above. If it's too thin, sprinkle in a touch more almond flour. (See photo in the blog post for batter consistency).

– Heat a non-stick skillet over medium-low heat. Brush the pan with a little olive 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 to 2 minutes per side, turning the heat to low as needed so that the middles cook 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.