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!
