Instructions

1. 1

   Whisk together the eggs, honey, melted butter, and vanilla extract in a medium bowl until smooth and fully combined.

   Equipment: medium bowl, whisk
2. 2

   Add the almond flour, baking soda, and salt to the wet ingredients.

3. 3

   Stir gently until just combined. Do not overmix.

   Tip: The batter will be thick and paste-like—much denser than traditional pancake batter. This is normal for almond flour.
4. 4

   Heat a nonstick skillet or griddle over medium-low heat for about 2 minutes, until warm to the touch.

   Equipment: nonstick skillet
5. 5

   Add a small pat of butter to the skillet and swirl to coat the surface.

   Tip: The butter should sizzle gently, not brown immediately. If it browns, your heat is too high.
6. 6

   Scoop 2 tablespoons of batter per pancake onto the hot surface.

   Tip: Leave at least 2 inches between pancakes—they won't spread on their own but need room for flipping
7. 7

   Using the back of a spoon or offset spatula, gently spread each portion into 3-inch circles.

   Equipment: offset spatula
   Tip: Almond flour batter won't spread on its own like wheat-based batters
8. 8

   Cook for 2-3 minutes without disturbing, until tiny bubbles form on the surface and the edges look dry and set.

9. 9

   Slide a thin spatula under each pancake and flip carefully. Cook for 2 more minutes until golden brown on the bottom.

   Equipment: thin spatula
   Tip: Almond flour pancakes are more delicate than regular pancakes—slide a thin spatula fully underneath before flipping
10. 10

    Transfer to a plate and serve immediately with additional butter and a drizzle of honey.