Ingredients

2 cups almond meal (or 1 ¾ cups almond flour and ¼ cup Millet flour)

½ c finely shredded unsweetened coconut

3 eggs

1 cup Native Forest coconut milk

2 T. coconut oil

1 apple, peeled and grated

¼ tsp fine Celtic or Himalayan salt

½ to 1 cup fresh or frozen organic cranberries (or other berries of choice)

Directions

  1. Add all ingredients (except cranberries) to blender and mix well
  2. Stir in ½ of cranberries
  3. Scoop 2 tablespoons of batter onto a medium griddle greased with coconut oil. Cover pancakes while cooking to help them cook evenly all the way through. Make sure the pancakes are browned well before flipping.

Toppings

  • Syrup – I love maple syrup, however, I do try to limit sugar for myself and my family. I mix warmed coconut oil or cool/room temperature organic flaxseed oil with a small amount (about 1 tsp) maple syrup and pour over pancakes. This tastes sweet like syrup without all the sugar, but with the added benefits of the healthy oil.
  • Blueberries
  • Walnuts
  • Poached egg
  • Sliced avocado and a small dollop of pesto
  • Sliced avocado with dollop of lemon dill mayo
  • Dairy free yogurt and berries–unsweetened coconut or almond milk yogurt topped with raspberries is my current favorite

Adapted from Everyday Paleo by Sara Fragoso

Enjoy!

Jenna