Grain Free Hotcakes

Ingredients

• Almond Flour, 330 g (330 g)

• Seeds, flaxseed (Ground), 1 tbsp, ground (7 g)

• Himalayan Salt, 0.5 tsp (2 g)

• Bicarbonate of Soda, 0.5 tsp (3 g)

• Raw Egg, 3 large (150 g)

• Almond Milk, 180 ml (180 g)

• Coconut Oil, 2 tbsp (26 g)

Method 1. In a medium bowl, combine the almond meal, flaxseed, salt & baking soda. 2. In a large bowl, whisk the eggs, then add the milk & oil. Whisk thoroughly. 3. Gradually whisk the flour mixture into the egg mixture. Add more milk as necessary, one tablespoon at a time, to reach pancake-batter consistency. 4. Lightly oil a non-stick frying pan & heat over medium heat. Pour 4 tablespoons of batter into the pan. Cook for three minutes, flip & cook for three minutes or until underside is lightly browned. Repeat with remaining batter. 5. Makes 14 hotcakes. Serve 2 per person.

Per Serving

362.9 kcal Protein:13.9 g Fat:31.8 g Carbs:7.8 g

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