2tbsp or 1 oz. Canola OilUse Paleo friendly oil if preferred
Heat a nonstick skillet to medium low heat and add a tablespoon of oil.
In a medium bowl combine almond flour, sugar, baking soda, baking powder and salt. Mix together with a fork or whisk.
Measure all the liquid ingredients together and the egg then whisk together.
Add the liquid ingredients to the dry ingredients and whisk until a smooth batter forms.
Once the pan is hot use a small portion scoop and scoop three pancakes into the nonstick skillet. Give each pancake room as it will spread nicely. Cook until the top bubbles a little bit approximately two minutes and then flip. Cook another minute or so and transfer to a plate with a spatula.
Continue until all the batter is gone. Enjoy immediately with maple syrup.
Be sure the pan is not too hot. If the pancakes are getting too brown turn the heat down. Almonds flour burns easier than regular flour.