Almond Flour Pancakes

In a medium bowl, whisk together the almond flour, baking powder, cinnamon, and salt.
1⅓ cups almond flour, 1 teaspoon baking powder, 1 pinch salt, ½ teaspoon cinnamon
In a separate, small bowl, whisk together the milk, sour cream, eggs, maple syrup, and vanilla extract.
¼ cup almond or oat milk, ¼ cup sour cream, 2 large eggs, 1 tablespoon maple syrup, 1 teaspoon vanilla extract
Pour the wet ingredients into the dry ingredients and stir until combined. Your batter should be pourable but not too thin. Adjust with more milk or flour as needed. Let your batter rest for about 10 minutes.
In the meantime, heat oil or butter in a non-stick skillet over medium heat. Once the oil is heated, use a ¼ cup measuring cup to pour batter into the center of the pan. Cook each pancake for about 2-3 minutes on the first side until nice and browned. Then, flip to the other side and cook for an additional 1 minute. Tip: I usually turn my heat off or very low between pancakes as I've found leaving it on leads to the pancakes easily burning!
neutral oil or unsalted butter
Repeat for the remaining batter.
Top your pancakes with butter, maple syrup, fresh fruit, or any of your other favorite toppings and enjoy!