Fluffy Almond Flour Pancakes

Method

1. In a medium mixing bowl, combine the almond flour, baking powder, cinnamon (if using), and salt. Whisk gently until well blended.
2. In a separate smaller bowl, whisk the eggs. Add the milk, melted butter (or coconut oil), maple syrup (if using), vanilla extract, and almond extract (if using). Whisk until smooth. If the butter solidifies upon contact with cold ingredients, let the mixture sit at room temperature for a few minutes or microwave in 10-second bursts.
3. Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
4. Warm a large skillet over medium-low heat (or preheat an electric griddle to 325°F). The pan is ready when a few drops of water sizzle and evaporate immediately.
5. Check the batter consistency: it should not be runny or too thick. If it seems too thick, stir in additional milk, 2 tablespoons at a time, until it pours easily and forms a round shape in the pan without spreading too much.
6. Lightly grease the skillet with oil or butter, then wipe off any excess with a paper towel (or use a silicone brush to spread about ½ teaspoon oil evenly).
7. Scoop a scant ¼ cup of batter into the skillet. Cook until the edges look matte and bubbles appear all over the surface, then gently flip the pancake. Cook until the other side is lightly browned.
8. Repeat with the remaining batter, greasing the pan lightly between batches. Reduce the heat as needed to prevent the pancakes from browning too quickly (almond flour pancakes brown faster than regular ones).
9. Transfer cooked pancakes to a plate or keep them warm in a 200°F oven. Serve warm. Store leftovers in the refrigerator for up to 5 days or freeze for up to 4 months.