Ingredients
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3 cups almond meal (almond flour)
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1 tbsp flax meal (ground flax seeds)
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1/2 tsp salt
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1/2 tsp baking soda
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3 large eggs
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3/4 cup unsweetened almond milk
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2 tbsp extra virgin olive oil
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cooking spray
Steps
1
Combine almond meal, flax seed meal, salt and baking soda in a medium bowl. In a separate bowl, whisk eggs, add almond milk and oil and continue to whisk thoroughly. Add dry ingredients to the wet ingredients gradually.
2
Lightly coat a large skillet or griddle with cooking spray and heat over medium heat, testing for temperature by flicking a drop of water on the surface. Water should "dance" at correct temperature to cook pancakes. Pour about 1/4 cup batter onto skillet for each pancake. Cook for a few minutes until bubbles form on the surface and edges look dry. Flip and cook other side.
3
Serve warm. Freeze leftover pancakes and reheat for a quick breakfast.
