Almond Flour & Walnut Paleo Pancakes
4 whole Eggs
⅓ cups Coconut Milk
1 Tablespoon Olive Oil Or Coconut Oil
1 teaspoon Vanilla Extract
2-½ cups Almond Flour
2 teaspoons Baking Powder
¾ cups Walnuts, Chopped
1 pinch Salt
In a mixing bowl or mixer, combine all “wet ingredients”
Add your dry ingredients, including chopped walnuts and allow the pancake batter to sit for about 5 to 10 minutes.
Heat a large skillet over medium-low heat. Place a dollop of butter in the skillet and spread it around.
Because we are using almond flour, I suggest making small pancakes because they are much easier to flip when they are small. Spoon out small portions of batter into the skillet (you should be able to make 3 at a time) and allow pancake to cook about 5 to 7 minutes before flipping.
Allow pancake to cook an additional 3 minutes and serve with your favorite toppings!