Almond Flour Pancakes with Honey-Yogurt Topping

Instructions

1. 1In a large bowl, combine the 1 cup Almond Flour and 2 teaspoons Baking Powder. Whisk these dry ingredients together until they are well mixed.
2. 2In a separate medium bowl, whisk together the 2 large Eggs, 1/2 cup Milk, 2 tablespoons Honey (for the batter), and 1 teaspoon Vanilla Extract until the wet ingredients are thoroughly combined.
3. 3Pour the wet mixture from the medium bowl into the large bowl with the dry ingredients. Stir gently with a spoon or spatula until the batter is just combined and no dry streaks of flour remain. Be careful not to overmix.
4. 4Place a large frying pan or griddle over medium heat (approximately 148.9-162.8°C or 150-160°C). Allow the pan to heat for 3-5 minutes until it is hot enough for a drop of water to sizzle and evaporate quickly.
5. 5Once the pan is hot, pour 1/4 cup of the pancake batter onto the pan for each pancake, leaving some space between them so they do not touch.
6. 6Cook the pancakes for 2-3 minutes on the first side, until small bubbles appear on the surface and the edges look set. Carefully flip each pancake with a spatula and cook for another 2-3 minutes on the second side, until they are golden brown and cooked through in the center.
7. 7While the pancakes are cooking or resting, prepare the topping: In a small bowl, combine the 1 cup Greek Yogurt and the remaining 2 tablespoons Honey. Stir until the honey is fully incorporated and the topping is smooth.
8. 8Serve the cooked pancakes immediately, topped with the honey-yogurt mixture and the 1 cup Fresh Berries.

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