Sometimes a girl just needs her pancakes and I am SO pleased to have figured out a way to enjoy an indulgent pancake breakfast without suffering painful consequences... I like to top my almond flour pancakes with fresh fruit (blueberries are my fav!) and a dollop of coconut yogurt. Once in a while I decide to drizzle on a little bit of real maple syrup too :)
2 cups almond flour
¾ cup almond (or any milk you prefer, cows milk, coconut milk, etc)
1/4 cup coconut oil, melted
1 teaspoons baking soda
1/2 tsp vanilla
* extra coconut oil (or butter) for greasing the pan
Mix all ingredients in a medium sized bowl until the batter is a smooth consistency.
On medium-high heat warm a large pan and place a small dollop of coconut oil or butter to grease the pan. When the pan is hot and the oil or butter is melted ladle about 1/2 a cup of the pancake batter into the pan and cook for approximately 2-3 minutes per side until bubble form and both sides are golden brown.