the jamil ghar

1⅓ cup almond flour 1 tsp baking powder ¼ tsp sea salt ½ tsp cinnamon ¼ cup almond milk 2 large eggs 1 tsp vanilla extract


In a mixing bowl, combine the dry ingredients. Set aside.

Whisk almond milk, eggs, &  vanilla in a small bowl.

Pour the wet ingredients into the bowl with the dry ingredients.

Heat a non-stick skillet. Use a ¼ measuring cup to pour the batter onto the pan.

Cook the pancakes for 1-2 minutes per side.

Once one side is cooked through & flipped, give it a light tap with your spatula to spread the mixture.

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