Fluffy Almond Flour Pancakes

Fluffy, golden and bursting with berries, these almond flour pancakes are weekend brunch goals

Makes 9

Ingredients:

2 eggs

3 tbsp.unsweetened almond

milk

2 tbsp. honey + 2 tbsp. extra to

drizzle over

1 tsp. vanilla extract

1 tsp. baking powder

¼ tsp. salt

4.4 oz. (125g) finely ground

almond flour

1 tsp. orange zest

7.4 oz. (210g) fresh berries,

divided

1 tbsp. coconut oil for skillet

2 tbsp. honey, for drizzling

Method:

Place the eggs, almond milk, honey and vanilla extract in a

medium-sized bowl and whisk to combine.

Gradually add the baking powder, salt and almond flour to the

mixture, and fold in the orange zest and ⅓ of the berries.

Place a large skillet or non-stick pan over medium-low heat and

coat with coconut oil. Use a ¼ measuring cup to scoop the batter

onto the hot skillet, cooking 2-3 pancakes at a time.

Once cooked, stack the pancakes, top with the remaining fresh

berries and drizzle some honey on top.

Serve warm, allowing 3 pancakes per serving.