Sea Salted Cinnamon Almond Butter Pancakes {gluten, grain, dairy free}
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Cook time: 
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Serves: 7
  1. Place all dry ingredients in a bowl (I placed in my KitchenAid mixer right away)
  2. Place all wet ingredients in a separate bowl
  3. Add wet ingredients to dry ingredients and blend together gently
  4. Brush your skillet with Coconut oil, and heat skillet between 225 - 250 degrees
  5. Pour pancake mixture onto skillet, flipping when golden brown on bottom
  6. Serve with your choice of topping (we used: blueberries, sea salted cinnamon almond butter, honey and/or cinnamon)
Optional (but yet so necessary): side of coffee
Recipe by A Gutsy GirlĀ® at