These almond flour pancakes are light and fluffy and all around delicious! They’re naturally grain-free, gluten-free and keto friendly.

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Mix the dry ingredients together in a bowl.
Mix the wet ingredients together in a bowl.
Pour the dry ingredients into the wet ingredients and mix just until combined.
Heat some oil in a large skillet on medium heat and pour a ladle of the batter into the pan. Let cook for about 2-3 minutes until little bubbles start to form on top, then flip and let cook for another minute.
Serve with your favourite toppings like blueberries, yogurt or maple syrup!

Add any mix-ins you like such as chocolate chips or blueberries.

Make sure to use almond flour not almond meal. Almond flour is more finely ground and will give a smoother texture to these pancakes.

Store any leftovers in the fridge and heat up in a pan or toaster oven when you want to enjoy!