Fluffy Almond Flour Pancakes

The last thing I want to do the week before vacation is to cook. I will probably be eating a lot of hot dogs or roasted chicken. Seriously, I'm already on vacay-mode. Anyway, today I will make an exception and make myself the obligatory Sunday Pancake/Waffle brunch because well, pancakes drenched (okay not drenched, but drizzled) with maple syrup and a side of eggs and nitrate-free bacon just sounds delicious to me. I want!

Fluffy Almond Flour Pancakes

What you'll need:

• 2 eggs
• 1 TBSP maple syrup
• 1 tsp vanilla
• 1/2 cup coconut or almond milk
• 1 cup almond flour
• 2 TBSP arrowroot starch
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• coconut oil or butter, for frying

What to do:

1. In a bowl, whisk the eggs until foamy. Then whisk in the maple syrup, vanilla, and milk until combined. 
2. In another bowl, sift together the almond flour, arrowroot, baking soda, baking powder, and salt until there are no lumps. Pour all the dry ingredients into the bowl of the wet and whisk to combine. 
3. Heat a pan or griddle over medium low heat. Add a little bit of coconut oil or butter to the pan. Swirl to coat it all around. 
4. Turn the heat down to low and add 1/4 cup or 1 ice cream scoop full of batter. Cook on low for ~2 minutes. Carefully flip and cook for another 30-45 seconds on the other side. Repeat for remaining batter. Makes about eight 4 inch pancakes.