Yield: 6 pancakes
INGREDIENTS:
3 eggs
1 tbsp honey (optional)
1 small banana
1/4 cup light coconut milk
1 tsp vinegar (I used apple cider vinegar)
1/2 tsp vanilla extract
3/4 cup almond flour (or other nut/seed flour)
1/4 cup coconut flour
dash of sea salt
1 tsp baking soda
1 cup strawberries, frozen or fresh, sliced
carob or chocolate chips/chunks (homemade)
DIRECTIONS:
- Preheat griddle to 350 degrees (or a pan to about medium heat).
- Coat with coconut oil, ghee, or cooking spray to prevent sticking.
- Put all of the wet ingredients into a food processor and blend until smooth.
- Then add the dry ingredients and combine again.
- Using a 1/3 cup measuring spoon scoop portion out the batter onto your griddle in medium-sized circles, spreading with the back of the measuring cup if too small.
- Cook for approximately three minutes
- Then place a few strawberry slices and carob/chocolate chunks on each pancake.
- Cook for another minute or two until the side facing up is bubbly.
- Flip and cook for approximately four more minutes.
- Repeat with remaining batter and serve!