Silver Dollar Pancakes

Breakfast | June 15, 2014 | By

Silver Dollar Pancakes
  1. 3 large eggs
  2. 1 tablespoon water
  3. 1 tablespoon vanilla extract
  4. 2 tablespoons honey
  5. 1 ½ cups blanched almond flour
  6. ¼ teaspoon ground sea salt
  7. ¼ teaspoon baking soda
  8. grapeseed oil or coconut oil for cooking
  1. In a large bowl whisk together eggs, water, vanilla and honey
  2. Add almond flour, salt and baking soda and mix until thoroughly combined
  3. Heat grapeseed/coconut oil in skillet over medium low to medium heat
  4. Scoop 1 heaping tablespoon of batter at a time onto the skillet
  5. Pancakes will form little bubbles, when bubbles open, flip & cook other side
  6. Remove from heat to a plate
  7. Repeat process with remaining batter, add more oil to skillet as needed
  8. Serve with maple syrup, sprinkle a few blueberries and chopped nuts on top
  9. Makes approximately 18 mini pancakes. Store leftovers.
Hearth and Honey


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