Servings 5 pancakes
4 Chia Egg or Flaxseed Egg (See notes on how to make)
⅓ unsweetened Almond Milk or cup full-fat coconut milk
2 Tbsp. melted vegan butter or coconut oil, melted (Also need to use for cooking)
1 Tbsp. monk fruit sweetener or coconut sugar)
⅓ cup coconut flour
½ tsp baking powder
¼ tsp sea salt
1/2 tsp cinnamon (optional)
Any fruit of your choice.
½ banana, sliced
⅓ cup blueberries
Flaxseed Egg. 1 egg= 1 Tbsp. ground flaxseed+ 3 Tbsp. water
Chia Egg. 1 egg= 1 Tbsp. chia seeds+ 3 Tbsp. water
Applesauce. 1 egg= ¼ cup applesauce
Let the flaxseed egg or chia egg stand for 10-15 minutes to thicken then add to pancake mix.
In a medium-sized bowl, whisk together the almond flour, baking powder, eggs, sweetener, almond milk, coconut oil, cinnamon, and sea salt.
Heat a greased skillet over medium-low heat. Pour the batter into the skillet, no more than 1/4 cup at a time. Cook each side for 3 to 4 minutes or until browned.
Divide the pancakes onto plates and top with almond butter and almonds.
Your Clean Eating Nutritionist
Antoinette Ouattara, MPH,MS