- 1 cup almond meal/flour
- 1 cup almond or coconut milk
- 2 tsp baking powder
- Pinch of sea salt
- 1 tbsp flax meal (or if you’re not cleansing, 1 egg)
- 1 tsp cinnamon
Heat a cast iron pan or griddle over high heat with a teaspoon or two of coconut oil until it’s melted.
Mix all ingredients together in a medium bowl until you have a runny pancake batter. You may need to adjust, adding more of the non-dairy milk to make it the right consistency. You don’t want it to be too stiff.
Reduce heat to medium low and scoop roughly 1/4 to 1/2 cup of batter onto the hot surface. When bubbles are covering the top of the batter, flip and cook the other side. Keep in a slightly warm oven or stack on a dishtowel or plate. Serve warm with blueberry jam, coconut nectar or coconut or almond butter and fresh fruit. Or sauteed vegetables for a savory dish. Endless possibilities, including leftovers the next day.
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