Almond Flour Pancakes for 4 Servings

Instructions:

1. In a large bowl, vigorously whisk the 3 eggs with the 1 tbsp maple syrup and 1 tsp vanilla. Note: Whisking for at least 60 seconds creates a light foam that improves the final rise.
2. Slowly stream in the 2 tbsp melted coconut oil and 1/4 cup almond milk while whisking. Stop when the mixture is pale and fully combined.
3. In a separate smaller bowl, combine the 2 cups almond flour, 2 tsp baking powder, and 1/4 tsp salt. Use a fork to break up any stubborn clumps of almond flour.
4. Fold the dry ingredients into the wet until just combined. Do not overmix, as this can squeeze out the air bubbles you've worked hard to create.
5. Let the batter sit on the counter for exactly 5 minutes. You will see the batter thicken and small bubbles appear on the surface.
6. Heat your pan over medium low heat. Add a tiny bit of oil and wipe it away with a paper towel so only a thin film remains.
7. Drop 2 to 3 tablespoons of batter per pancake onto the hot surface. Note: Keep them small; larger pancakes are much harder to flip without breaking.
8. Cook for about 3 minutes until the edges look dry and set. Slide a thin spatula under the center and flip in one quick motion. Learning how to flip recipe correctly is the secret to keeping them intact.
9. Cook the second side for another 2 minutes until golden and firm to the touch. Remove from the pan and repeat with the remaining batter.