- 1/3 cup Almond Flour
- 1/3 tsp Baking Powder
- 2/3 egg
- 1 tsp Monk Fruit Sweetener
- 1 3/4 tbsps Unsweetened Almond Milk
- 1 1/2 tsps Coconut Oil (softened)
- 1/8 tsp Cinnamon
- 1 1/6 tsp Sea Salt
- 1 1/2 tsps Almond Butter (for topping)
- 1 1/2 tsps Almonds (roughly chopped, for topping)
Leftovers: Refrigerate cooked pancakes in an airtight container for up to three days.
Reheat in a toaster for easy leftovers.
Serving Size: One serving equals approximately 2 to 3 small pancakes.
Additional Toppings: Top with berries and/or maple syrup.
No Monk Fruit Sweetener: Omit or use coconut sugar and adjust accordingly for flavor.
Nutrition:
Amount per serving
Calories......401
Fat................35g
Carbs..........16g
Fiber............. 6g
Sugar............ 2g
Protein.........15g
