Submitted by: Karen Steil
Prep Time: 5 Minutes
Cook Time: 8 Minutes
Servings: 4
Gluten-free, sugar-free pancakes!
1 1/2 c. almond flour
1/2 c. canned coconut milk
1/2 c. pecans
2 lrg. egg
1/2 med. banana
1 tbsp. tapioca flour
1/2 tbsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. sea salt
1/2 tbsp. coconut oil
Combine eggs, banana, vanilla, and coconut milk in a blender. Blend for about 30 seconds.
Add almond flour, pecans, tapioca flour, baking soda, cinnamon, and sea salt. Blend until smooth and fully incorporated.
Heat coconut oil in a pan over medium-low heat. Pour about 1/4 of the batter into the pan. Cook 3-4 minutes (until edges are firm and browning), flip, and cook another 3-4 minutes. When pancake is browned, remove from pan and set aside on a plate.
Repeat until all batter has been used.
Serve topped with maple syrup, almond butter, or fresh fruit.
(I ran some fresh fruit, lemon juice, and a little raw honey through the blender and used that instead of syrup.)
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