10 ingredients · 20 minutes · 3 servings
Directions
- In a medium-sized bowl, whisk together the almond flour, baking powder, eggs, sweetener, almond milk, coconut oil, cinnamon and sea salt.
- Heat a greased skillet over medium-low heat. Pour the batter into the skillet, no more than 1/4 cup at a time. Cook each side for 3 to 4 minutes or until browned.
- Divide the pancakes onto plates and top with almond butter and almonds. Enjoy!
Ingredients
1 cup Almond Flour
1 tsp Baking Powder
2 Eggs
1 tbsp Monk Fruit or Allulose Sweetener
1/3 cup Unsweetened Almond Milk
2 tbsps Coconut Oil (softened)
1/2 tsp Cinnamon
1/8 tsp Sea Salt
3 tbsps Almond Butter (for topping)
3 tbsps Almonds (roughly chopped, for topping)
Additional Notes
Leftovers
Refrigerate cooked pancakes in an airtight container for up to three days. Reheat in a toaster for easy leftovers.
Serving Size
One serving equals approximately 2 to 3 small pancakes.
Additional Toppings
Top with berries and/or maple syrup.
No Monk Fruit Sweetener
Omit or use coconut sugar and adjust accordingly for flavor.