Almond Flour & Walnut Paleo Pancakes
By: Julia Mueller
Published: Saturday, February 25, 2012 - 11:36am

Ingredients




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

Preparation

1 In a mixing bowl or mixer, combine all “wet ingredients” 2 Add your dry ingredients, including chopped walnuts and allow the pancake batter to sit for about 5 to 10 minutes. 3 Heat a large skillet over medium-low heat. Place a dollop of butter in the skillet and spread it around. 4 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. 5 Allow pancake to cook an additional 3 minutes and serve with your favorite toppings!

About

Delicious protein and energy-packed pancakes made with almond flour and chopped walnuts. This recipe is perfect for athletes and the wheat averse.