Ingredients
- 2/3 cup (80g) almond flour
- 2 tbsp (20g) tapicoa flour
- 2 tbsp (20g) protein powder
- 1/8 tsp (1g) baking soda
- 1/8 tsp (1g) salt
- 1/8 tsp (1g) ground cinnamon
- 2 tbsp (32g) almond butter
- 1/3 cup (80g) unsweetened almond milk
- 2 eggs
- 1 tbsp (14g) Ghee, grass-fed butter, or avocado oil.
Directions
- Mix all dry ingredients together.
- Whisk together eggs and almond milk.
- Stir egg mixture, and almond butter into dry ingredient mixture until smooth.
- Heat 1/2 tbsp butter or oil in a medium skillet over meduim heat.
- Scoop 1/6 of batter onto the skillet for one pancake, you will likely be able to fit 2-3 pancakes on the skillet.
- Cook until edges become firm and you can easily flip the pancake.
- Cook for another 3-5 minutes on the opposite side.
- Repeat steps 5-7 with remaining batter.
- Option to serve with mixed berries or spread with almond butter.
Nutrition Info
Calories: 549, Carbohydrate: 13 grams, Protein: 34 grams, Fat: 43 grams
