Pancakes with Almond Flour (grain free)

1/3 cup Buttermilk,
4 large Egg, fresh, whole, raw
1/2 tsp Salt
1 tsp Vanilla Extract
4 tsp Coconut Oil
1/2 tsp Baking Powder
1/2 tsp Baking Soda
2 cups Almond Flour
2 tsp. Maple Syrup

If the eggs are straight from the fridge, set them in some warm water to warm up.

In a medium to large bowl, mix the almond flour, baking soda, baking powder.

In a deep bowl or large glass measuring cup put the buttermilk, eggs, melted coconut oil, maple syrup, and vanilla. Mix well using a fork, whisk, or immersion blender. Pour into the dry ingredients and mix well. If batter seems too thick stir in a little water (maybe a tablespoon or so).

Spoon out 3 to 4 inch pancakes on a hot greased griddle. When a little dry around the edges, and golden on the bottom, flip and fry the other side.

Serve with maple syrup, fruit, or preserves. You can add butter, but I think these have enough fat in the recipe as it is!

Serving Size: Makes 10 pancakes (3 to 4 inch size). Each serving is 2 pancakes.