| 22 | 20 | 287 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 8 |
| 3 large | Egg |
| 3 large | Egg |
| 1/3 cup | Coconut milk, sweetened (optional hemp or other preference) |
| 1/3 cup | Coconut milk, sweetened (optional hemp or other preference) |
| 2 tbsp | Coconut syrup/nectar (or prefered sweetener) |
| 2 tbsp | Coconut syrup/nectar (or prefered sweetener) |
| 1 tbsp | Vanilla extract, pure (optional) |
| 1 tbsp | Vanilla extract, pure (optional) |
| 1 tsp | Apple cider vinegar (unpasteurized) |
| 1 tsp | Apple cider vinegar (unpasteurized) |
| 1 cup | Almond flour/meal, Bob's Red Mill |
| 1 cup | Almond flour/meal, Bob's Red Mill |
| 1 tsp | Baking soda (aluminum free) |
| 1 tsp | Baking soda (aluminum free) |
| 1/4 tsp | Sea Salt |
| 1/4 tsp | Sea Salt |
| 1 tsp | Cinnamon |
| 1 tsp | Cinnamon |
| 2 cup | Baby spinach (optional) |
| 2 cup | Baby spinach (optional) |
| 1 tbsp | Coconut oil |
| 1 tbsp | Coconut oil |
Place the eggs, coconut milk, coconut nectar, vanilla and vinegar in a blender. Then add the almond flour, cinnamon, baking soda and salt and blend until smooth.
Use a spatula to scrape down the sides of the blender. Add spinach and blend on high until spinach is completely incorporated and batter is smooth.
Gently heat coconut oil over medium low to low heat
Pour ⅛ cup batter or less for each pancake into the pan. Allow the pancake to cook completely on one side before flipping, about 5 minutes.
Gently life the edges of the pancake all around with a spatula and then gently flip the pancake. Cook on the second side 2-3 more minutes.
Repeat until you've cooked all the pancakes. Serve with coconut oil or coconut cream and berries of choice or with nut or seed butter, apple slices and cinnamon.
| Meat Alternative | 1.4 |
| Vegetables | 0.5 |
