Almond Pancakes

• 1 cup almond meal or 1 cup flour
• 1 cup almond milk or 1 cup coconut milk
• 2 teaspoons baking powder
• 1 pinch sea salt
• 1 tablespoon flax seed meal or 1 egg, if you are not cleansing
• 1 teaspoon cinnamon

1. Heat a cast iron pan or griddle over high heat with a teaspoon or two of coconut oil until its melted.
2. Mix all ingredients together in a medium bowl until you have a runny pancake batter.
3. You may need to adjust, adding more of the non-dairy milk to make it the right consistency.
4. You dont want it to be too stiff.
5. Reduce heat to medium low and scoop roughly 1/4 to 1/2 cup of batter onto the hot surface.
6. When bubbles are covering the top of the batter, flip and cook the other side.
7. Keep in a slightly warm oven or stack on a dishtowel or plate.
8. Serve warm with blueberry jam, coconut nectar or coconut or almond butter and fresh fruit.
9. Or sauteed vegetables for a savory dish.
10. Endless possibilities, including leftovers the next day.

almond meal, almond milk, baking powder, salt, flax seed meal, cinnamon

Taken from www.food.com/recipe/almond-pancakes-515787 (may not work)