Almond Flour Pancakes

I usually like a shake in the morning since I can add my vitamins and collagen to it and be ready to go out the door off to work. On days that I am not working, I love a late breakfast and something I can actually sit down for and really enjoy. These pancakes I just tried for the first time this morning and because the recipe was so good, I wanted to share right away. If you are not that into sweet breakfasts, reduce the erythritol by 1 tablespoon, but for me they hit the spot just how the recipe written.

Ingredients

• 1 cup blanched almond flour
• 2 tbsp erythritol (use coconut sugar for Paleo)
• 1 tsp (gluten free) baking powder
• 1/8 teaspoon sea salt (I use Himalayan salt)
• 2 large eggs
• 1/3 cup unsweetened almond milk (I use cashew, but you can also use coconut or a nut blend milk)
• 2 tablespoons avocado oil (and more for frying)
• 1 teaspoon vanilla extract

Instructions

1. Mix all ingredients in a medium bowl. (Tip: I always whisk the eggs in a separate bowl before I add them, it makes mixing easier).
2. Preheat an oiled pan on medium low heat.
3. Slowly poor 1/8 cup of your pancake mixture in the pan. For a medium pan I made 2 pancakes at a time to allow space and easy flipping.
4. Cover the pan and let cook for 2 minutes, or until bubbles form on the surface.
5. Flip, and cook for about another 1 minute, uncovered.
6. Repeat with the remaining mix. (I managed to make 9 pancakes from one batch).

Stats per serving (3 pancakes)

Calories: 261

Fat: 23 g

Protein: 9 g

Total carbs: 6 g

Net carbs: 4 g

Fiber: 2 g

Sugar: 1 g

Source: http://www.wholesomeyum.com