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Almond Pancakes (gluten-free, high-protein)
Ingredients (4 or more servings):
1 cup blanched almond flour
½ cup milk of your choice (I used goat)
2 eggs (pasture raised are the best)
¼ tsp sea salt (unrefined)
½ tsp organic orange peel, grated (rich in flavonoids, but please use organic, otherwise you will also get the chemicals that were sprayed on the orange)
natural vanilla essence
coconut oil or ghee for cooking
Whisk the eggs, then add milk, salt, orange peel, and vanilla in a bowl. Mix well. Add the flour and mix until batter is smooth.
Heat coconut oil or butter in a skillet over medium heat. Drop spoonfuls of batter onto the griddle and cook until bubbles form and the edges are dry, 3-5 minutes. Flip and cook until golden-brown on the other side. Repeat with remaining batter.
Serve warm with melted butter, maple syrup, berries, or shredded coconut (pictured with blueberries and black elderberry syrup). And more importantly, with someone you love.