3 tablespoons full-fat coconut milk
2 tablespoons almond flour
2 tablespoons almond butter
1 tablespoon coconut flour
½ teaspoon baking powder
6-8 drops vanilla stevia
Pinch of vanilla bean powder or scrape 1 vanilla bean (optional)
In a medium bowl, whisk the egg and add in the coconut milk, almond flour, almond butter, coconut flour, baking powder, stevia and vanilla beans. Let sit for 3 minutes.
Heat a nonstick pan sprayed with a small amount of oil. Carefully form 4 pancakes using 2 heaping tablespoons per pancake. Let cook for about 2 minutes per side, or until golden brown, turning heat to low, if needed. If you cannot cook all the pancakes at once, work in batches of 2.
Top pancakes with pureed strawberries as syrup and a very small amount of grass fed butter if you like (no more than a tsp)
Great for the weekend when you want those pancakes!