Almond Flour Pancakes

INGREDIENTS

3/4 cup almond flour + 2 tablespoons
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 tablespoon hemp seeds
1 teaspoon flax meal (ground flax seeds)
1 teaspoon chia seeds
2 eggs whisked
1/4 cup coconut milk full fat (can sub almond milk)
1 tablespoon coconut or olive oil plus extra for frying
1 tablespoon maple syrup
1 teaspoon vanilla (optional)

INSTRUCTIONS

In a small mixing bowl, add almond flour, baking powder, salt, and seeds. Mix the dry ingredients together well.
In a medium sized bowl, add the eggs, and whisk. Add the coconut or olive oil, coconut milk, and vanilla, and whisk to combine. Add the baking powder and salt, and whisk to incorporate.
Add the almond flour, and mix until just combined.
Heat a skillet over medium high heat, and generously grease with coconut oil or a light tasting olive oil. Pour the batter into the skillet in 1/4 cup scoops.
Allow the pancakes to brown until they begin to bubble on the top, then flip them and allow them to cook until golden brown on the other side.
Top with berries, or serve with butter and maple syrup, as desired. Sliced peaches are also delicious!