In a medium bowl mix all ingredients together until batter is smooth.
Grease your skillet with either grass fed butter or a non stick spray. To create consistent sized pancake use a large icecream scoop to pour batter into the pan.
Pancakes are ready to flip when they begin to look dry, form bubbles around the edges, and turn golden brown on the bottom, about 1 minute. Carefully flip and cook on the other side until golden brown, about 1 – 2 more minutes.
Top with pure maple syrup and cinnamon then enjoy!
Recipe Notes: If you use coconut flour instead of all-purpose flour: add 1 more egg + another ¼ – ½ cup of almond milk. OR use 1/4 cup of coconut flour instead and keep the other ingredients the same. If mixture is too thick add 1 tbsp of almond milk at a time- the chia seeds will expand and absorb a lot of the liquid