YIELD: Make 5 medium pancakes
INGREDIENTS
1 cup – almond flour
2 large – eggs
2 T – honey
2 T – olive oil
1 tsp. – baking powder
1/3 cup – coconut, shredded and unsweetened
1 tsp. – vanilla
2 T – almond milk
2 T – butter
Toppings:
1/4 cup – macadamia nuts, chopped
2 T – coconut, shredded and unsweetened
honey
DIRECTIONS
Stir together the flour, eggs, honey, olive oil, baking powder, 1/3 cup coconut, vanilla and almond milk.
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.
Add toppings, as desired.