Almond Pancakes

2		eggs,s at room temperature
1/3  cup		almond milk
1  tablespoon		olive oil, melted coconut oil, or melted butter
1/2  tablespoon		pure maple syrup
1  teaspoon		vanilla extract
1/4  teaspoon		almond extract
1		¼ cup packed fine blanched almond flour
1  teaspoon		baking soda
1/4  teaspoon		salt
1  teaspoon		coconut oil, for greasing the pan
1/2  cup		blueberries, fresh or frozen

Tip: For nutritional information on all the ingredients in Almond Pancakes just click on each ingredient name. Then adjust the serving size for any Almond Pancakes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In large bowl, whisk together the eggs, milk, oil, pure maple syrup, vanilla and almond extract together until smooth and well combined. Next, add in almond flour, baking soda and a pinch of salt; stir with spoon until well combined.


Lightly coat a large nonstick skillet with butter, olive oil or coconut oil and place over medium heat. Once oil or butter is hot, drop about 1/4 cup of batter onto the skillet. It's important to cook until bubbles appear on top and the edges are well cooked.

Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit. I normally start on medium or medium low, then decrease to lower heat later so that my pancakes don't burn.


Wipe skillet clean and repeat with more butter/oil and remaining batter. Makes 3 servings, 2 pancakes each (6 pancakes total).