Start by collecting all your ingredients. Ensure you have a medium mixing bowl and a whisk at the ready. It’s always a good idea to read through the recipe so you know what to expect.

In your mixing bowl, combine the almond flour, baking powder, and salt. Give it a good whisk to evenly distribute the baking powder throughout—this will ensure your pancakes rise beautifully.

Next, add the eggs and milk to the dry mixture. Use your whisk to blend everything together. The batter should become smooth, with no lumps in sight. If it seems too thick, you can add a splash of milk.

While mixing, place a non-stick skillet or griddle over medium heat. Let it warm up for about 2-3 minutes. You can test if it’s ready by sprinkling a few drops of water; if they sizzle and evaporate quickly, you’re good to go!

Lightly grease your pan with a little oil or cooking spray. Pour a ladle of batter onto the skillet. Cook until you see bubbles forming on the surface, which usually takes about 2-3 minutes. Flip the pancake gently, cooking for another 2-3 minutes on the other side.

Remove the pancakes from the skillet and keep them warm on a plate. You can top them with your favorite fixings, like fresh fruit, maple syrup, or a dollop of yogurt. I love serving them with slices of banana and a drizzle of honey.