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Totally Almond Pancakes

Serving Size

3

Ingredients

  • 1 cup almond flour
  • 1 tsp baking powder
  • 2 eggs
  • 2 tbsp monk fruit sweetener (or another sweetener of choice)
  • ⅓ cup unsweetened almond milk
  • 2 tbsps coconut oil (softened)
  • ½ tsp cinnamon
  • ⅛ tsp salt
  • 3 tbsps almond butter (for topping)
  • 3 tbsps almonds (roughly chopped for topping)

Directions

  • In a medium-sized bowl, whisk together the almond flour, baking powder, eggs, sweetener, almond milk, coconut oil, cinnamon, and sea salt
  • Heat a greased skillet over medium-low heat. Pour the batter into the skillet, no more than ¼ cup at a time. Cook each side for 3-4 minutes or until browned
  • Divide the pancakes onto plates and top with almond butter and almonds. Enjoy!

Notes

Leftovers: Refrigerate cooked pancakes in an airtight container for up to 3 days. Reheat in a toaster for easy leftovers More Protein: Serve with eggs, Greek yogurt, or bacon Additional Toppings: Top with berries, applesauce, yogurt, and/or maple syrup No Monk Fruit Sweetener: Omit or use coconut sugar and adjust accordingly for flavor

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