Sea Salted Cinnamon Almond Butter Pancakes
A simple pancake recipe that's gluten, grain, and diary free.
Ingredients
- 1/4 cup coconut flour
- 1/4 cup almond meal (+1/8 cup)
- 1/3 cup sea salted cinnamon almond butter
- 1/2 tsp baking soda
- 2 eggs organic, room temperature
- 2 bananas very ripe
- 2/3 tsp cinnamon ground
- 2/3 tsp vanilla extract
- 1 tsp lemon juice
- 1/2 tsp sea salt
Instructions
- Place all dry ingredients in a bowl (I placed in my KitchenAid mixer right away)
- Place all wet ingredients in a separate bowl
- Add wet ingredients to dry ingredients and blend together gently
- Brush your skillet with Coconut oil, and heat skillet between 225 - 250 degrees
- Pour pancake mixture onto skillet, flipping when golden brown on bottom
- Serve with your choice of topping (we used: blueberries, sea salted cinnamon almond butter, honey and/or cinnamon)