These delicious pancakes are more dense than normal because they use almond meal instead of flour, so they’re quite filling. Plus they are perfect for a Paleo or gluten free diet.
Makes about 10 pancakes
1 ½ cups almond meal
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
½ cup applesauce or other fruit puree
¼ teaspoon baking powder
¼ cup coconut milk, or more as needed
1 teaspoon olive oil, for frying
1 cup strawberries, for topping
Mix the almond meal, eggs, vanilla extract, cinnamon, baking powder and coconut milk.
Spread the olive oil over a griddle at medium-high heat.
Spoon the batter onto the griddle and fry until bubbles form and the pancake’s edges are dry.
Flip the pancakes and cook until they’re golden browned.
Repeat with the rest of the batter.
Puree the strawberries in a food processor or blender and top the pancakes with the pureed strawberries.