This recipe is so quick and easy, even if you’re on-the-go in the morning you can have time to whip these up! This recipe is gluten free and dairy free.
-1 1/2 cup almond flour
-3 cage free organic eggs
-1 TBS plant based butter
-1/2 cup of vanilla almond milk or water (could add up to 1 cup depending on desired consistency)
-optional fresh fruit & organic maple syrup for toppings
Mix together 1 1/2 cups almond flour, 3 eggs and up to 1 cup of almond milk or water. I prefer to use a Pyrex measuring pitcher and whisk to mix together. Add TBS of butter to stove top pan and heat up. Once heated, carefully pour on the mixed-up batter. Make sure to flip pancakes with a spatula a few times to evenly cook. Top with cinnamon and blueberries or strawberries with organic maple syrup. Enjoy!
**If you can eat dairy could also add mini dark or milk chocolate chips to batter for chocolate chip pancakes.**