Ingredients

• 1 cup almond flour
• 1/2 tsp baking powder
• 3 large eggs
• 1/4 cup 2% milk
• 1 tsp vanilla extract

Preparation

In a medium bowl, whisk together the almond flour and baking powder. Set it aside.
In another medium bowl, whisk together the eggs, milk, and vanilla extract. Stir in the almond mixture until well combined. Let the batter sit for 10 minutes before cooking.
When ready to cook, heat a nonstick skillet over medium heat. Using a measuring cup, scoop 1/3 cup of batter onto the skillet. Cook the pancake until the bottom is golden, about 3 to 4 minutes. Flip the pancake and continue to cook until the remaining side is golden, about 30 seconds to 1 minute. Remove the pancake from the skillet and repeat this process until all of the batter has been used up.
Serve immediately or store in the refrigerator for up to 3 days.