Plant Based, Gluten Free and Dairy Free, Fluffy Pancakes
- 2 tbsp Ground Flaxseed
- 1/3 cup Water
- 1 cup Unsweetened Almond Milk
- 1/2 cup Almond Flour
- 2 tsp Baking Powder
- 1 1/2 tsp Coconut Oil Melted, for the pan
Combine the flax and water in a large mixing bowl and let sit for about five minutes until thickened.
To the same mixing bowl, add the milk and mix well. Add the almond flour and baking powder and combine until a thick batter forms.
Heat a nonstick pan over medium-low heat. Lightly brush the pan with oil. Spoon the batter into the pan.
Cook the pancakes for about four minutes per side or until golden brown. Repeat with the remaining batter.
Add your favorite toppings such as fresh raspberries, chopped banana, nut butter, or a sprinkle of cacao nibs, and enjoy!
Calories: 482kcalCarbohydrates: 19gProtein: 16gFat: 43gSaturated Fat: 8gSodium: 1181mgPotassium: 115mgFiber: 11gSugar: 2gVitamin C: 1mgCalcium: 926mgIron: 4mg