I have been messing with some pancake concoctions for a couple of weeks now and so far I’m loving these ones. Not to mention the protein packed in these babies! Micah gobbles these up and I make enough for left overs. They’re easy for on the go! This recipe makes about 12-15 pancakes.
2 c. almond meal
1/2 c. coconut milk
4 tsp. coconut oil (for batter)
Sea salt to taste (optional)
2 tsp vanilla
1/2 c. ground flaxseed
3 tbsp ground cinnamon
3/4 c. sliced fresh strawberries
- Mix all ingredients into a medium-sized bowl. If batter seems thick add a little more coconut milk.
- Heat olive oil or coconut oil in a skillet and using a 1/4 c. measuring cup pour a scoop of the batter in the heated skillet. I use the measuring cup to flatten the pancake a little. The pancake will not bubble like the flour ones. The trick is to cook them on a lower heat and it usually takes about 2 minutes or so per side.
- Top with sliced strawberries or another fruit of your choice and as a treat you could add some honey.