Ingredients

• 1 cup Blanched almond flour
• 2 tbsp Erythritol (or any sweetener; use coconut sugar for paleo)
• 1 tsp Gluten-free baking powder
• 1/8 tsp Sea salt
• 2 large Egg
• 1/3 cup Unsweetened almond milk (or any milk of choice)
• 2 tbsp Avocado oil (or any neutral oil of choice; plus more for frying)
• 1 tsp Vanilla extract (optional)

Directions

1. Whisk all ingredients together in a bowl until smooth.

2. Preheat an oiled pan on the stove at medium-low heat. Pour circles of batter onto the pan, 1/8 cup (30 mL) at a time for 3 in (8 cm) pancakes. Cover and cook about 1 1/2 to 2 minutes, until bubbles start to form on the edges. Flip and cook another minute or two, until browned on the other side.

3. Repeat with the remaining batter.

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