Ingredients
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1 cup almond flour
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2 large eggs
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2 tbsp honey
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2 tbsp olive oil
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1 tsp baking powder
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1/3 cup coconut, shredded and unsweetened
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1 tsp vanilla
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2 tbsp almond milk
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2 tbsp butter
Toppings:
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1/4 cup macadamia nuts, chopped
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2 tbsp coconut, shredded and unsweetened
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honey
Steps
1
Stir together the flour, eggs, honey, olive oil, baking powder, 1/3 cup coconut, vanilla and almond milk.
2
Heat a skillet to medium-low heat and add butter. Add about 1/4 cup of batter per pancake. Once the pancake has bubbles forming and has firmed up a bit on the bottom, flip. Usually about 3 minutes on the first side and 2-3 minutes on the other side.
3
Add toppings, as desired.
Comments
Recipe provided by The National Honey Board® and Mitzi Dulan, RD, CSSD, America’s Nutrition Expert®.