Ingredients (Makes 8–10 small pancakes)

• 2 cups Saffron Almond Flour (finely ground, blanched)
  
• 2 large eggs
• ¼ cup milk (dairy or almond milk)
• 2 tablespoons honey or maple syrup
• 1 teaspoon baking powder
• A pinch of salt
• Butter or oil for cooking
  

Optional toppings:

• fresh berries, saffron honey, yogurt, chopped nuts

Step 1: Make the Batter

1. In a bowl, whisk together eggs, milk, and honey.
2. Add Saffron Almond Flour, baking powder, and salt.
3. Mix until smooth and slightly thick. If too thick, add a splash more milk.

Step 2: Cook the Pancakes

1. Heat a nonstick skillet over medium-low heat and grease lightly with butter or oil.
2. Pour about ¼ cup batter for each pancake.
3. Cook until bubbles form on the surface and edges look set (2–3 minutes).
4. Flip gently and cook another 1–2 minutes until golden.

Step 3: Serve

• Stack pancakes on a plate.
• Sprinkle with nuts for extra crunch.