Almond Flour & Flaxseed Pancakes

Ingredients

• 1/2 cup almond flour
• 1/2 cup flaxseed meal
• 2 tablespoon erythritol
• salt (to taste)
• 1 teaspoon baking powder
• 4 large egg
• 1/2 cup unsweetened carton coconut milk
• 5 tablespoon coconut oil
• 1 tablespoon coconut flour
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 2 tablespoon butter

Instructions

1. 1

   Add the almond flour, flaxseed, erythritol, salt, and baking powder in a mixing bowl.

2. 2

   Mix the dry ingredients together well, so that everything is evenly distributed.

3. 3

   Add in the eggs. Mix everything well to create a smooth liquid consistency.

4. 4

   Add the coconut milk and four-fifths of the coconut oil. Mix to create a slightly more liquid consistency.

5. 5

   Add in the coconut flour and mix well. Add the spices to the mixture and mix until evenly distributed throughout the batter.

6. 6

   In a skillet, heat up the butter and remaining coconut oil. Wait until the butter is beginning to bubble and turn brown. Add in about a quarter cup of pancake mix at a time. Try to cook these in batches of two — when I cooked three, they did not cook as evenly as I'd have liked.

7. 7

   Once the top begins to bubble, that side is ready. Flip the pancakes over with a spatula.

8. 8

   Cook on the other side until browned and not falling apart.

9. 9

   Remove from the pan and enjoy!