Almond Flour & Flax Seed Pancakes

Almond Flour & Flax Seed Pancakes

Current obsession : pancakes!

  • ½ cup almond flour
  • ½ cup flax seed meal
  • 4 large eggs
  • 5 tablespoons coconut oil
  • ½ cup coconut milk
  • 2 tablespoons erythritol
  • 2 tablespoons butter
  • 1 tablespoon coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • Pinch of salt

  • How to prepare:
    1. In a mixing bowl, add your almond flour, flax seed, erythritol, salt, and baking powder.
    2. Mix the dry ingredients together well so everything is distributed evenly.
    3. Add your 4 eggs to the mixture.
    4. Mix everything together until a liquid consistency is achieved.
    5. Add in 4 tablespoons coconut oil and the coconut milk. Mix it together well until it’s a slightly more liquid consistency.
    6. Add your coconut flour and mix well.
    7. Add your spices to the mixture and mix them in well until they are distributed in the pancake batter.
    8. In a skillet, heat up 2 Tbsp. Butter and 1 Tbsp. Coconut Oil. Wait until the butter starts to bubble well and is starting to turn brown.
    9. Add 1/4 Cup of pancake mix at a time. Try to only cook 2 at a time. When I cooked 3, they did not cook as evenly as I’d have liked.
    10. When the top starts to bubble, you know that side is ready. Flip it over with a spatula.
    11. Cook on the other side until it’s browned and doesn’t fall apart.
    12. Remove from the pan and enjoy!
    13. Optional: I added sugar-free Mrs. Butterworth’s Maple Syrup to these with a knob of butter on the top. They were absolutely fantastic.

    This makes a total of 8 servings of Almond Flour & Flax Seed Pancakes. Each serving comes out to be 225.5 Calories, 20.42g Fats, 2.05g Net Carbs, and 6.43g Protein.

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