Whipping up a batch of these ultra-fluffy almond flour pancakes for your next weekend brunch is a no-brainer. They're quick, gluten-free, and can be dressed up however you choose.
Whisk together the dry ingredients and set them aside.
Beat together the eggs, melted butter or oil, milk, and vanilla.
Whisk the dry ingredients into the wet ingredients.
Allow the batter to rest for 10 minutes, while you preheat your griddle to medium. If you have an electric griddle, set it to 325°F. Grease the griddle.
Pour about 3 tablespoons batter at a time onto the griddle. Cook the pancakes for 1 to 2 minutes, until their tops are bubbly, their edges look dry, and their bottoms are golden brown.
Turn the pancakes over and cook for an additional 1 to 2 minutes, until brown.
Serve pancakes hot, with butter and syrup.
