Description
My healthy but still delicious (!) pancakes are grain-free, gluten-free and dairy-free.
Ingredients
Scale
- 1 cup almond flour
- ⅓ cup coconut milk
- 2 eggs
- 2 tablespoons maple syrup
- sea salt, to taste
- 2 teaspoons coconut oil, for cooking
Instructions
- In a large mixing bowl, combine all of the ingredients, except the coconut oil, and mix together well with a wooden spoon — until a batter is formed.
- Over medium heat, heat the coconut oil in a large skillet. Drop nearly ¼ cup of batter onto the skillet, cooking until bubbles appear on the pancake surface, or for approximately 3 minutes. When bubbles appear, flip the pancakes with a rubber spatula, and cook for an additional 2-3 minutes.
- Top with fresh berries and some maple syrup.
Notes
Topping ideas are endless. I prefer fresh berries, nuts, butter or ghee, whipped coconut cream, a little cinnamon, stevia, raw honey, a dab of maple syrup, blackstrap molasses or your other favorite, healthy toppings.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 pancakes
- Calories: 354
- Sugar: 13.6
- Sodium: 652mg
- Fat: 22.5g
- Saturated Fat: 12.6
- Unsaturated Fat: 8.0g
- Carbohydrates: 25.3g
- Fiber: 5.6g
- Protein: 16.6g
- Cholesterol: 164mg