Serving Size: 2

Ingredients:

• 1⅓ cups blanched almond flour (superfine)
• 1 teaspoon baking powder
• ¼ teaspoon sea salt
• ¼ cup soy (or almond) milk (add more if needed for preferred thinner consistency)
• 2 large eggs
• 1 tablespoon pure maple or raw agave syrup, plus more for serving on the side
• 1 teaspoon vanilla extract
• Extra-virgin olive or coconut oil, for the griddle

Directions:

1. In a medium bowl, completely blend together the almond flour, baking powder, and salt.
2. In another small bowl, whisk together the soy milk, eggs, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry mix bowl and blend completely. If your batter is too thick and won’t easily drop from a spoon, add a bit more milk.
4. Heat a non-stick skillet or griddle on medium-low heat. Brush or spray the pan with the oil.
5. Spoon out about a 1/4 cup of batter onto the heated and greased pan.
6. Cook the pancakes for about 1 to 2 minutes per side.
7. Serve with a little butter and maple syrup.

Approximate Nutrition (Base Recipe, per Serving):

Calories 672, Total Fat 56g, Total Carbs 28g, Dietary Fiber 10g, Protein 24g