Enough grass-fed gee or coconut oil for greasing the pan.
Optional add-ins (either or)
⅓cupdairy-free chocolate chips
1tspcinnamon
½cupfresh blueberries
Instructions
In a large mixing bowl, add all of the wet ingredients together and whisk until homogenized liquid forms. Set the wet ingredients aside.
When ready, in a separate mixing bowl, add the dry ingredients. Whisk to combine.
Next, add the dry ingredients with the wet. Fold and mix to combine. Do not be afraid to over-mix, there is no gluten in here. Set the batter aside on the countertop for 10 minutes to rest. Resting the batter will ensure the pancakes are nice and fluffy.
Finally, heat a large skillet over medium-low heat. I find that almond flour pancakes do not thrive on high-heat. Once heated, dollop or spray grease of choice all over the pan. Next, add about 1/3 cup of batter ( I like to use my measuring cup for this part).
Then, cook for about 2 minutes or until the bottom is nicely golden brown. Flip and continue to cook for an additional minute.
Repeat the process until all pancakes have been made.
Serve with fresh blueberries on top and warm maple syrup.
Notes
The heat is too high if the pancakes are getting browner faster than the insides are cooked.
If the pancakes are not fluffy and tender, the batter might not have rested long enough.