Almond Flour Pancakes
Looking to switch up your breakfast routine? Give these almond flour pancakes a try! They’re good, yet best served in small batches. Okay, let’s get cooking!
Servings: 8 pancakes
- 2 cups of almond flour
- 2 tablespoons of melted coconut oil
- 4 eggs
- 2 tablespoons of agave
- 3/4 cup of milk
- 1 tablespoon of vanilla
- 1 teaspoon of lemon juice
- 3/4 teaspoon of baking soda
First, mix all of the ingredients in the blender. Yes, it’s that easy!
Mix until all combined – be sure there isn’t any flour in the corners.
Then, cook for 3-4 minutes per side in a lightly oiled non-stick pan.
Want a quick tip on how to clean your blender? Once it’s empty, give it a quick rinse. Then, fill it with a bit of dish soap and about 1/2 full of hot water. Place the lid on it and blend away. It’s that easy! Then, give it a rinse and you’re done. No more getting the dish cloth or the brush caught on those blender blades. Happy blending!
Okay, so when I said above that these were made best in small batches, that’s because for me, it’s too many almonds. I love pancakes – and these pumpkin ones are awesome all on their own.These almond flour pancakes are best served as small rounds with eggs and avocado. Heck, make this campfire mash with these next time! That would be so good.