ALMOND FLOUR PANCAKES

ALMOND FLOUR PANCAKES 

INGREDIENTS

• Wet Ingredients
• 2 large eggs
• ⅓ cup light coconut milk 
• (in the can)
• 1 teaspoon vanilla extract
• Dry Ingredients
• 1 ¼ cup fine almond flour
• ¼ teaspoon baking soda
• Pinch of salt
• Butter, olive oil or coconut oil, for the pan( you choose the amount) less oil for fluffy and more for crispy on the edges 
• Optional 
• ¾ cup blueberries, fresh or frozen
• ¼ cup mini dairy free chocolate chips

I like mine plain, my family likes berries and chips

INSTRUCTIONS

1. In large bowl, mix together the eggs, light coconut milk, and vanilla together until smooth and well combined. Add in almond flour, baking soda and a pinch of salt; stir with spoon until well combined. Don't over mix!
2. Lightly coat a large nonstick skillet with butter, olive oil or coconut oil and place over medium low heat. Drop about 1/4 cup of batter onto the skillet. It's important to cook until bubbles appear on top and the edges are well cooked. Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your heat a bit. I usually start on medium low, then decrease to low later so that my pancakes don't burn. Wipe skillet clean and repeat with more butter/oil and remaining batter. Makes 3 servings, 2 pancakes each (6 pancakes total).

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