Almond Flour & Walnut Paleo Pancakes

Prep:

Cook:

Level: Intermediate

Serves: 10

10

Description

Delicious protein and energy-packed pancakes made with almond flour and chopped walnuts. This recipe is perfect for athletes and the wheat averse.

Ingredients

  • 4 whole Eggs
  • ⅓ cups Coconut Milk
  • 1 Tablespoon Olive Oil Or Coconut Oil
  • 1 teaspoon Vanilla Extract
  • 2-½ cups Almond Flour
  • 2 teaspoons Baking Powder
  • 1 pinch Salt
  • ¾ cups Walnuts, Chopped
  • Butter, For Your Skillet

Preparation

In a mixing bowl or mixer, combine all “wet ingredients”. Add your dry ingredients, including chopped walnuts and allow the pancake batter to sit for about 5 to 10 minutes.

Heat a large skillet over medium-low heat. Place a dollop of butter in the skillet and spread it around. Because we are using almond flour, I suggest making small pancakes because they are much easier to flip when they are small. Spoon out small portions of batter into the skillet (you should be able to make 3 at a time) and allow pancake to cook about 5 to 7 minutes before flipping. Allow pancake to cook an additional 3 minutes and serve with your favorite toppings! Repeat with the remaining batter while you eat your first batch!

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