Regular option: In a large mixing bowl, whisk together all of the wet ingredients (first 6 listed).
Whisk in all of the dry ingredients making sure to pour the almond flour into the measuring cup and then level it off, don't scoop right from the bag. The batter will be thick, but it is much easier to flip the pancakes this way, so avoid thinning it out!
Once the batter has formed, add 1/4 cup work to a warm and greased griddle or pan and cook on each side for about 2-3 minutes. When adding the batter to the pan, you can take the backside of spoon and smooth out the top if the batter is thick and not spreading naturally.
These pancakes require a slightly longer cooking time than regular pancakes, but you'll know it is ready to flip when a few bubbles have formed and the top of the pancake looks a bit matte.
Repeat until all batter has been used. Top with coconut yogurt, berries and maple syrup.
Use the almond flour waffle recipe
and make a batter.
Use 1/4 measuring cup and add to a lightly greased and warm griddle or pan. Cook each pancake on each side for about 2-3 minutes.