Step 1

In a medium bowl, add eggs, oil, milk, maple syrup, baking powder and almond flour.

Step 2

Whisk well until batter is smooth consistency.

Step 3

Preheat ceramic non-stick skillet on low heat and swirl oil to coat.

Step 4

Add 1/4 cup of batter and cook for a few minutes or until you peak under and see nice brown colour.

Step 5

Flip pancakes before they are dry on top and bubbles appear.

Step 6

Cook for another 1-2 minutes.

Step 7

Proceed with remaining batter and reduce heat as skillet gets hotter.

Step 8

Serve with maple syrup, plain yogurt and berries.

Step 9

Store: Refrigerate covered or in a container for up to 3 days.

Step 10

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.