Almond flour pancakes are hearty and nutritious while still remaining fluffy on the inside. If you're looking for a low carb, gluten-free pancake, you've found it!
In a large bowl, add the almond flour, baking powder, sugar, and cinnamon, and whisk to combine.
Then add egg yolk, milk, butter, and vanilla to bowl and whisk to incorporate. Set aside.
In a small bowl, beat the egg whites until medium-stiff peaks. Then add the whipped egg whites to the other ingredients, and gently fold to incorporate.
Heat your griddle to medium heat and grease with a small amount of butter. Using a 1/3 cup measuring scoop, pour pancake batter onto the griddle. (NOTE: Do not attempt to make the pancakes larger than this! Otherwise they will not hold together when flipping.)
Cook pancakes for approximately 2-5 mins per side, flipping when the edges look dry and slightly cooked.
Serve hot with fresh berries and maple syrup, if desired.