These pancakes are delicious with a nice flavor and texture. They are great with fresh or frozen blueberries. This recipe makes a good sized batch, if you have some left keep them in the refrigerator, they reheat in the toaster very well. I like to add the first four ingredients to quart sized Ziploc bags for convenience later. I store these in the refrigerator.
2 cups of almond flour (I use Honeyville blanched)
2 tsp baking powder (I use aluminum free)
1/2 tsp sea salt
a pinch of stevia (to your taste)
3/4 cup unsweetened almond milk (or the kind of milk that you use)
2 TBL melted coconut oil (or light for baking olive oil)
In a medium, small bowl mix the dry ingredients together. In a medium, large bowl, I use my 8 cup measuring bowl so that I have a spout for pouring the pancakes, mix together the eggs, almond milk and the coconut oil. Add dry ingredients to the wet and mix just until incorporated.
Heat your skillet then grease it with coconut oil or butter. Pour the pancake batter onto the hot, greased skillet flipping over when golden brown.
We like these with my stevia sweetened berry jam. Click here for the recipe.