Topped here with almond butter, blueberries, and maple syrup
I LOVE pancakes. They remind me of weekend mornings growing up where my dad would whip up a batch of some good ol’ Bisquick pancakes, cooked in slabs of butter and topped with as much maple syrup as we could fit on our plates. Maybe not the healthiest start to the day, but definitely delicious! These almond flour pancakes are my of keeping up with this weekend morning routine, without feeding my body processed flours and ingredients. These are made with a few simple ingredients and you can enjoy them guilt-free!
Ingredients
(serves 2)
1 cup almond flour
1/4 cup almond milk
2 eggs
1 tablespoon maple syrup
1 teaspoon coconut oil, melted and cooled
1/4 tsp salt
½ tsp cinnamon
Directions:
In a medium-sized mixing bowl, whisk together almond milk, eggs, maple syrup, and coconut oil.
In a small mixing bowl, mix almond flour, salt, and cinnamon. Then pour into the wet ingredients and combine.
Heat a nonstick pan over medium heat. For each batch on pancakes, add some coconut oil to the pan before pouring in some batter. Cook pancakes for about 2-3 minutes per side.
Top with maple syrup, yogurt, almond butter, berries, bananas, you name it!
