Your non-digestively-challenged friends will love these pancakes just as much as their beloved traditional pancakes. Actually, a lot of my friends love them more.
Ingredients:
4 eggs
2 tbsp maple syrup
2 tbsp maple syrup
1 tsp vanilla
¼ tsp salt
¼ tsp salt
1 ½ cups almond flour
¼ teaspoon cinnamon (I sometimes add more)
¼ cup blueberries
Coconut oil for cooking
Directions:
Whisk together eggs, maple syrup, and vanilla. Add the salt, cinnamon, and 1 ¼ cup almond flour. If you want the batter to be thicker, add the rest of the almond flour. Once batter is the right consistency, add the blueberries.
Heat a tablespoon of coconut oil in a large skillet (I use cast-iron) over medium heat. Pour 1/4-cupfuls of batter onto the skillet and cook the pancakes until golden brown and cooked all the way through (about a minute or two per side).
¼ teaspoon cinnamon (I sometimes add more)
¼ cup blueberries
Coconut oil for cooking
Directions:
Whisk together eggs, maple syrup, and vanilla. Add the salt, cinnamon, and 1 ¼ cup almond flour. If you want the batter to be thicker, add the rest of the almond flour. Once batter is the right consistency, add the blueberries.
Heat a tablespoon of coconut oil in a large skillet (I use cast-iron) over medium heat. Pour 1/4-cupfuls of batter onto the skillet and cook the pancakes until golden brown and cooked all the way through (about a minute or two per side).
Y'welcome. :)
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