Fluffy Almond Flour Pancakes with Nut Butter

Ingredients

• •3 large Eggs (preferably organic)
• •1 cup Almond Flour (finely ground)
• •1/2 cup Almond Milk (unsweetened)
• •1 teaspoon Baking Powder (aluminum-free)
• •1 teaspoon Vanilla Extract (pure)
• •2 tablespoons Coconut Oil (melted)
• •1/2 teaspoon Cinnamon (ground)
• •1/4 teaspoon Sea Salt
• •1/2 cup Nut Butter (such as almond or cashew butter)
• •1 cup Fresh Berries (optional, for serving)

Instructions

1. 1.

   In a large mixing bowl, whisk together the almond flour, baking powder, sea salt, and cinnamon.

2. 2.

   In a separate bowl, beat the eggs and then add almond milk, melted coconut oil, and vanilla extract. Mix well.

3. 3.

   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

4. 4.

   Heat a non-stick skillet over medium heat. Lightly grease with a little coconut oil.

5. 5.

   Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown.

6. 6.

   Serve the pancakes warm, topped with your choice of nut butter and fresh berries, if desired.