3 tablespoons full-fat coconut milk
2 tablespoons almond flour (or other gluten free 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 2 pancakes. Let cook for about 2 minutes per side, or until golden brown, turning heat to low, if needed.
Top pancakes with pureed strawberries as syrup and a very small amount of grass fed butter if you like (no more than a tsp)
make sure you balance this meal with savory egg whites.
Great for the weekend when you want those pancakes!