1/2 cup super-fine almond flour (I use Bob’s Red Mill)
1/2 tsp baking powder
3 pinches of salt
2 medium eggs
1 tsp pure vanilla extract
Sugar-free chocolate chips to taste
Note #1: these pancakes are best when not cooked for long! If you like them more on the gooey and fluffy side, then be careful not to overcook.
Note #2: these pancakes will turn out different depending on what ingredients you use. For example, some almond flours are drier than others. I suggest using the same brand as I did in order to get the same result!