Almond Flour Pancakes
1½ cups blanched almond flour, sifted
½ scoop egg white protein, plain or vanilla (I used Jay Robb)
1 cup almond milk (or “milk” of choice).
1 teaspoon pure vanilla extract
1 teaspoon Cinnamon
Dash of Nutmeg
Mix all ingredients in a medium sized bowl using a hand blender or immersion blender until batter is desired consistency. Pour mix into circles on a griddle or other large pan for approximately 2 to 3 minutes per side until bubbles form and both sides are golden brown. Turn, cook for about one minute longer.
Serve with fresh berries and lots of grass-fed butter!
Berry syrup recipe to follow.
1 cup chopped berries of choice (I used strawberries and raspberries)
1 teaspoon honey or stevia glyceride (less bitter than regular liquid stevia, although you can use your choice here)
1 lemon, for zest and 1 teaspoon lemon juice
1 tablespoon grass-fed butter
Dash of sea salt
Chop berries and put into small saucepan on med-low heat and bring to simmer, stirring often. Once softened, less than two minutes for me, put the rest of the ingredients in saucepan. Keep heating on low until desired consistency. Add more or less sweetener to taste. I actually like it without any sweetener, especially when you have ripe summer fruits!