Breakfasts/almond flour pancakes

Makes: 9 pancakes

Active Time: 20 minutes

Total Time: 30 minutes

From: https://www.theroastedroot.net/almond-flour-pancakes-2/

Ingredients

1-3/4 cups finely ground almond flour

1 teaspoon baking powder

2 tablespoons tapioca flour optional (see note)*

1/4 teaspoon salt

2 eggs lightly beaten

1 teaspoon pure vanilla extract

3/4 cup milk

Directions

Step 1

Add all ingredients to a blender and blend just until smooth (note: you can prepare these pancakes in a mixing bowl using a whisk or hand mixer if you don't own a blender).

Step 2

Heat a large skillet just above medium heat and add just enough oil to lightly coat the pan. Measure out ¼ cup of batter and pour into the skillet.

Step 3

Cook until the sides of the pancakes firm up and a bubble or two escapes from the top, about 2 to 3 minutes.

Step 4

Carefully flip the pancakes (these are a little more fragile than wheat flour pancakes), cook an additional 45 seconds to 1 minute then repeat with remaining batter.