1 1/2 cups almond flour
½ tsp baking soda.
1/4 tsp salt
1/2 tsp cinnamon (optional)
3 large eggs
4-5 T milk
2 T honey
1 tsp vanilla
In a medium bowl, sift and/or mix together the almond flour, baking soda salt and optional spice.
In a separate bowl, blend together the eggs, milk, honey and vanilla.
Add the liquid ingredients to the dry and mix well. Let rest for a few minutes.
Pre-heat your pan over medium heat. Watch the heat closely; almond flour burns easier than other flours. This will vary depending on your stove top and pan.
Add about ¼ c batter to pan. If you have trouble flipping the pancakes, try making them silver dollar sized.
Fry the pancake till it starts to bubble and the edges just start to form. Maneuver a spatula until the pancake and flip. Continue to cook till the pancake puffs and firms up.