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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