Almond Flour & Walnut Paleo Pancakes
Ingredients
4 whole Eggs
⅓ cups Coconut Milk
1 Tablespoon Olive Oil Or Coconut Oil
1 teaspoon Vanilla Extract
2-½ cups Almond Flour
2 teaspoons Baking Powder
¾ cups Walnuts, Chopped
1 pinch Salt
Preparation
1
In a mixing bowl or mixer, combine all “wet ingredients”
2
Add your dry ingredients, including chopped walnuts and allow the pancake batter to sit for about 5 to 10 minutes.
3
Heat a large skillet over medium-low heat. Place a dollop of butter in the skillet and spread it around.
4
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.
5
Allow pancake to cook an additional 3 minutes and serve with your favorite toppings!
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About
Delicious protein and energy-packed pancakes made with almond flour and chopped walnuts. This recipe is perfect for athletes and the wheat averse.
Yield:
10 medium-sized pancakes
Added:
Saturday, February 25, 2012 - 11:36am
