Almond Flour & Walnut Paleo Pancakes
- 4 whole Eggs
- 1/3 cups Coconut Milk
- 1 Tablespoon Olive Oil Or Coconut Oil
- 1 teaspoon Vanilla Extract
- 2-1/2 cups Almond Flour
- 2 teaspoons Baking Powder
- 1 pinch Salt
- 3/4 cups Walnuts, Chopped
- Butter, For Your Skillet
- In a mixing bowl or mixer, combine all "wet ingredients". Add your dry ingredients, including chopped walnuts and allow the pancake batter to sit for about 5 to 10 minutes.
- Heat a large skillet over medium-low heat. Place a dollop of butter in the skillet and spread it around. Because we are using almond flour, I suggest making small pancakes because they are much easier to flip when they are small. Spoon out small portions of batter into the skillet (you should be able to make 3 at a time) and allow pancake to cook about 5 to 7 minutes before flipping. Allow pancake to cook an additional 3 minutes and serve with your favorite toppings! Repeat with the remaining batter while you eat your first batch!
eggs, coconut milk, olive oil, vanilla, almond flour, baking powder, salt, walnuts, butter
Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/almond-flour-walnut-paleo-pancakes/ (may not work)