Vanilla Pancakes

There’s nothing quite like dropping a dollop of batter onto a hot, oiled skillet and watching it spread, bubble, and form into a fluffy, golden pancake. Our protein packed pancakes are so light, naturally sweet, healthy, and super quick to whip up, it makes us wonder why anyone would use a boxed mix these days. We recommend making a double batch of these pancakes so that you have extra on hand in the fridge or freezer. Just reheat in the toaster oven for quick breakfast, or even for a quick snack on days when you don’t feel like being in the kitchen.

Serving Size: 2

Prep Time: 7 minutes

Cook Time: 15-20 minutes

Ingredients

2 eggs
1 ½ cups blanched almond flour
1 tbsp virgin coconut oil, softened + 2-3 tsp coconut oil for frying
2 tsp pure maple syrup
1 tsp pure vanilla extract
1 tsp baking powder
½ tsp cinnamon
¼ tsp sea salt

Extra Boosts:

Unsweetened shredded coconut, toasted
Handful of fresh berries
Virgin coconut oil, melted butter
Pure maple syrup, lightly drizzled

Directions

Place all the ingredients in a food processor or blender and blitz until a liquid, creamy batter forms. Or you can do this by hand by whisking all the ingredients together in a bowl. You may need to use a silicone spatula to remove the batter from your blender or food processor.
Heat a skillet over medium heat. Add 2 to 3 tsp of coconut oil and swirl it around.
Once heated, drop a little less than ¼ cup of the batter onto the skillet and cook for a few minutes on one side, until the pancake looks as if it's really starting to solidify. Gently wiggle a spatula under the pancake and flip it over. Cook it for a few minutes on the second side, without flattening it. These pancakes tend to burn quickly, so be careful to keep the skillet at a medium heat, and add more oil if the pancakes are beginning to stick. Repeat until all the batter is cooked.
Serve topped with toasted coconut, berries, melted coconut oil, butter, or maple syrup, if desired.
Freeze for 2 to 3 months in an airtight Ziplock bag or container, placing a piece of parchment or wax paper between the pancakes before freezing so that you can easily remove them when you're ready to reheat in the toaster oven. Or keep them in an air tight container in the fridge for up to 1 week.

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