Original Almond Flour Pancakes (Paleo Friendly & Refined Sugar Free)

Makes about 8 small pancakes

1 cup almond flour (not almond meal)
¼ tsp sea salt
½ tsp cinnamon
¼ tsp cardamom
1 tsp chia seeds or poppy seeds
1 Tbs of maple syrup (¼ tsp of stevia can be used instead for those who have candida or dysbiosis.)
1.5 tsp vanilla (use alcohol-free for those with candida or dysbiosis.)
1 egg
½ cup almond, coconut or rice milk

Combine all dry ingredients and whisk together. Then add the vanilla, egg, maple syrup and milk. Mix until combined. Depending on how you like your pancakes, you might need to add a little more milk until you reach the consistency you like. If you like them fluffier and almost dough-like in the middle, stick closer to a ½ cup of milk. If you end up adding too much, you can always just add a little more almond flour. =)

I use a flat-top skillet to cook mine, which I preheat to 350 degrees. If you are using a frying pan on a stove top, I think medium heat will work just fine. I use coconut oil to grease my skillet. Try not to use too much because you’ll end up frying the pancakes in the oil!

Cook on each side about 3-5 minutes or until golden brown. I serve mine with butter, blueberries and unsweetened coconut cream on top! What do you like to put on yours?? =)