Submitted by: Jill Coward
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Servings: 4
These pancakes taste wonderful! They are actually more delicious than other homemade traditional recipes.
1 tsp. vanilla extract
2 1/2 c. almond flour
2 tsp. baking powder
3/4 c. walnuts
1 tbsp. coconut oil
4 egg
1 1/3 c. canned coconut milk
1 pinch sea salt
1 tbsp. coconut oil
In a mixing bowl or mixer, combine eggs, coconut milk, 1 tablespoon of coconut oil, and vanilla. Add almond flour, baking powder, sea salt, and chopped walnuts. Stir it all up, and allow the pancake batter to sit for about 5 to 10 minutes.
Heat a large skillet over medium-low heat. Place remaining tablespoon of coconut oil in the skillet and spread it around. Because we are using almond flour, I suggest making small pancakes because they are much easier to flip when they are small. Spoon out small portions of batter into the skillet and allow pancakes to cook about 5 to 7 minutes before flipping. Allow pancake to cook an additional 3 minutes and serve with your favorite toppings!
Tastes wonderful topped with nut butter or maple syrup.
Email
Print
