Combine all the ingredients in a mixing bowl and whisk until you get a smooth batter. Note: this batter will be grainier than regular pancake batter.
Heat a non-stick pan over medium heat. Brush some oil in the pan, then pour ¼ cup of batter. Using the back of a spoon or the base of your cup measure, spread the batter out to make a round shape.
Cook about 2 minutes, until tiny air bubbles begin to form on the pancake. Flip and cook another 1-2 minutes until it turns golden in color. Repeat with the remaining batter, until all of the pancakes are cooked.
Serve with whipped cream, maple syrup and your choice of berries- blueberries, strawberries, blackberries or raspberries.
This batter gets thicker as it sits. For easier handling, make it when ready to cook.
Since this batter doesn't have a flowing consistency, use a spatula or the back of a spoon to spread andshape the pancakes.
This quantity of batter usually makes 5 medium-sized pancakes.
Almond flour pancakes are more filling than traditional pancakes, so keep that in mind for serving size.
Skip the maple syrup if following a low carb diet.
You can use almond flour or almond meal in this recipe. Just know that almond meal pancakes maybe a bit more denser than the ones made with almond flour.
To ensure even cooking, cook these pancakes on medium-low to medium heat.
Note: The nutrition facts below are my estimates and do not include accompaniments. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.