Fluffy and light almond flour pancakes. These are perfect for weekend mornings. Grain-free, gluten-free, and dairy-free recipe.
Combine the 1 ¼ cups almond flour, ½ cup tapioca starch, 1 ½ teaspoons baking powder, and ½ teaspoon salt in a medium mixing bowl. Stir together with a fork to break up any lumps.
Add 2 large eggs, 2 tablespoons maple syrup (optional), 6 tablespoons milk, and 1 teaspoon vanilla extract.
Stir until a batter forms. If batter is too thick, add an additional tablespoon of milk.
Grease a nonstick griddle lightly with oil. Wipe griddle with paper towel to remove any puddles of oil. Heat pan over medium-high heat.
Spoon batter, about ¼ cup per pancake, onto the hot griddle. Cook until the edges look set and bubbles appear on the pancake, about two minutes. Flip and cook for an additional minute or two.
To keep warm: Place cooked pancakes in a preheated 200°F oven on a wire rack set in a pan.
Serve with maple syrup and butter.
To freeze pancakes: allow pancakes to cool. Place a piece of parchment or wax paper between each pancake to prevent them from sticking. Place pancakes in a freezer bag or container. Freeze up to three months.
To reheat: place frozen pancakes in a 350°F oven until warm.