Almond Flour Pancakes

In a large mixing bowl, whisk together the almond flour, baking powder, and sea salt until well combined and free of lumps.

In a separate bowl, whisk the eggs then stir in the almond milk, sweetener, and vanilla extract.

Pour the wet ingredients into the dry ingredients and whisk until a smooth, thick batter forms. Let the batter rest for 5 minutes to allow the flour to hydrate.

Heat a non-stick skillet or griddle over medium-low heat and lightly grease with coconut oil or butter.

Scoop about 3 tablespoons of batter per pancake onto the skillet. Spread slightly with the back of a spoon if needed to form circles.

Cook for 3-4 minutes until the edges look dry and bubbles appear on the surface. Carefully flip and cook for another 2-3 minutes until golden brown.

Serve immediately with your favorite toppings like fresh berries, nut butter, or sugar-free syrup.