Whisk together all dry ingredients in a bowl.
Whisk in the wet ingredients until a smooth batter forms.
Heat a large and greased skillet on medium heat. Once warm, add about 1/4-1/3 cup of batter and spread into an even circle. I also like to use this squeeze bottle for perfect circles! The batter may thicken as it sits, but thicker batter means fluffier pancakes. You can add more milk as needed if you want to thin it out.
Let cook on each side for about 1-2 minutes. The pancakes will form some bubbles on the side and look matte on top.
Transfer to a wire rack while the other pancakes cook. Serve with maple syrup and berries or any other toppings you like and enjoy!
You should be able to sub the almond flour for oat flour if you have any allergies or preferences.
I used regular white sugar to keep the color light, but coconut sugar is also great if you want to keep these refined sugar free.
Serving: 2pancakes / Calories: 280kcal / Carbohydrates: 30g / Protein: 12g / Fat: 9g / Fiber: 3g / Sugar: 7g