Coconut and Almond Pancakes

Coconut and Almond Pancakes is an option for healthy pancakes without the sugar and typical flour. Almond flour (also sold as almond meal) is a gluten-free option that you can find in most well-stocked markets. Serve with fresh berries.  (This recipe is adapted from The Better Brain Solution Book)

Coconut and Almond Pancakes Recipe

Preparation Time: 10-15 minutes

Cooking Time: 5-10 minutes

Serves: 2-3 (makes about 6 medium pancakes)

Ingredients:

• 1 cup almond flour/meal
• ¼ cup unsweetened coconut flakes
• ½ teaspoon aluminum-free baking powder
• 1/16 teaspoon sea salt
• ½ cup unsweetened almond milk
• ½ teaspoon pure vanilla extract
• 3 large organic, cage-free eggs, beaten
• 1 tablespoon organic ghee (clarified butter)
• 2 to 3 tablespoons almond butter
• 1 to 2 cups fresh berries of your choice

Cooking Procedure:

1. Combine the almond flour, coconut, baking powder, and salt in a large bowl.
2. Combine the almond milk, vanilla, and beaten eggs in a separate bowl.
3. Make a well in the dry ingredients and pour in the egg mixture, mixing well.
4. Heat a pan to medium heat. Add the ghee and melt. Ladle the pancake batter into the pan and cook for 3 to 5 minutes. Flip and cook for another 2 to 4 minutes, until golden.
5. Heat the almond butter until warm and drizzle a spoonful over each stack of pancakes. 
6. Garnish with berries and serve.