3 cups almond flour
2 TBSP ground flaxseed
1/2 tsp sea salt
1/2 tsp baking soda
- - -
3 large eggs
3/4 cup whole milk
2 TBSP coconut oil, light olive oil, or melted butter
Directions
in a med bowl, mix dry ingredients.
in a separate bowl, mix wet ingredients.
add mixtures together and whisk, but do not overstir.
Batter will be slightly thicker than gluten-based pancakes
Cook 4-5 inch pancakes on a MED LOW - MED hot skillet.
Almond meal pancakes can be delicate, pour the battter to make pancakes no bigger than 5 inch and use caution when flipping the pancake.
