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Categories:Viewed: 17 - Published at: 6 years ago
Ingredients
- 4 whole Eggs
- 1/3 cups Coconut Milk
- 1 Tablespoon Olive Oil Or Coconut Oil
- 1 teaspoon Vanilla Extract
- 2-1/2 cups Almond Flour
- 2 teaspoons Baking Powder
- 1 pinch Salt
- 3/4 cups Walnuts, Chopped
- Butter, For Your Skillet
Method
- In a mixing bowl or mixer, combine all "wet ingredients". Add your dry ingredients, including chopped walnuts and allow the pancake batter to sit for about 5 to 10 minutes.
- Heat a large skillet over medium-low heat. Place a dollop of butter 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 (you should be able to make 3 at a time) and allow pancake to cook about 5 to 7 minutes before flipping. Allow pancake to cook an additional 3 minutes and serve with your favorite toppings! Repeat with the remaining batter while you eat your first batch!
