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In a medium bowl, add eggs, oil, milk, maple syrup, baking powder and almond flour.
Whisk well until batter is smooth consistency.
Preheat ceramic non-stick skillet on low heat and swirl oil to coat.
Add 1/4 cup of batter and cook for a few minutes or until you peak under and see nice brown colour.
Flip pancakes before they are dry on top and bubbles appear.
Cook for another 1-2 minutes.
Proceed with remaining batter and reduce heat as skillet gets hotter.
Serve with maple syrup, plain yogurt and berries.
Store: Refrigerate covered or in a container for up to 3 days.
Freeze: Freeze cooled down pancakes in an airtight container for up to 3 months. To thaw, pop frozen in the toaster and voila. Or thaw on a counter for a few hours.