Pancakes for breakfast is something we can all get behind.

Let’s be honest, they’re great all of the time. Breakfast for dinner anyone?

Make them gluten free and dairy free from simple whole food ingredients and now we’re really talking.

These almond flour pancakes are the perfect mixture of light and fluffy and sweet and creamy. You might want do double the batch.

We love to pile fresh berries on ours and will sometimes add some almond butter and a drop of maple syrup to up the deliciousness.

Try these out and let us know how you like to pancake best. Enjoy!

Almond Flour Pancakes

makes 6-8 pancakes

Ingredients:

• 2 eggs

• 1/3 cup full-fat coconut milk

• 2 tbsp maple syrup

• 2 tsp vanilla extract

• 1.5 cups almond flour

• 1/2 tsp baking soda

• Pinch of salt

• 2 tbsp coconut oil

Instructions:

1. In a mixing bowl, whisk together the eggs, coconut milk, maple syrup, and vanilla extract. Add in almond flour, baking soda, and a pinch of salt. Stir well.

2. Heat coconut oil in a large skillet over medium heat. Spoon 1/4 cup of batter into pan. Cook until bubbles appear on top and pancakes can easily flip.

3. Top with maple syrup or honey and fresh berries.