Carsten Schafer

  • 2 cup [or 450 0.00] almond flour
  • 1/4 tsp [or 1.23223 0.00] salt
  • 2 tbl [or 29.5736 0.00] maple syrup
  • 1/2 tsp [or 2.46446 0.00] vanilla extract
  • 4 large eggs
  • 1/2 cup [or 112.5 0.00] unsweetened almond milk or any milk
In a large mixing bowl, whisk together the almond flour and salt. Add the maple syrup, followed by the vanilla extract, then the eggs and milk and mix until combined.
Let the batter sit for 5 minutes to thicken. If the batter is too thick, add a little extra milk.
Add oil to a non-stick pan and place it over medium heat. Once hot, add 1/4 cup portions of the pancake batter to the pan and cover it immediately. Cook the pancakes for 2-3 minutes, remove the lid, flip and cook for a further 2 minutes.
Repeat the process until all the pancake batter is used up then serve immediately.
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