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Almond Flour Pancakes
This recipe for almond flour pancakes is filling and delicious and tastes so much like wheat your family will probably not notice a difference.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12 pancakes 4" in size
Ingredients
- 2 cups almond flour finely ground, from sprouted or soaked almonds
- 4 eggs preferably pastured or free range
- 4 Tbl expeller pressed coconut oil
- 1/2 tsp vanilla extract
- 1 Tbl coconut sugar (for keto, use 5 drops stevia extract)
- 1/2 tsp sea salt
- 1/2 cup mineral water
Instructions
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Grind almonds in a coffee grinder to make fresh, finely ground almond flour.
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Mix all ingredients together and cook in a skillet on medium heat in a bit of butter or expeller coconut oil.
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Serve with dark maple syrup or raw honey and a BIG slab of butter.