Serves 2. Recipe is courtesy of Doug Kaufmann’s Know the Cause.
1 cup almond milk
2 tbls. melted and cooled coconut oil (plus more for pan)
2 tbls. pure maple syrup (Phase Two) or 3 packets stevia (Phase One)
¾ cup blanched almond meal
¼ cup flax meal
1 scant tsp. salt
3 tsps. baking powder (non-aluminum, please)
1 tbl. coconut oil
Xylitol-sweetened maple syrup (Phase One) or pure maple syrup (Phase Two)
Fresh or frozen blueberries, optional
Sesame or flax seeds, optional
1. In a large bowl, mix together the almond milk, eggs, coconut oil and maple syrup or stevia.
2. In a small bowl, whisk together almond meal, flax meal, salt and baking powder. Add dry ingredients to the almond milk-egg mixture and stir just until blended.
3. In a very well seasoned cast-iron skillet or a safe nonstick skillet (i.e. one that contains no PTFE, such as the Greenpan), melt a tablespoon of coconut oil over medium-high heat. With a measuring cup, scoop out ¼ cup portions of the pancake mixture and pour into pan. Cook just until top looks somewhat set, flip and cook for about one minute more. Optional: When pancakes have set on the first side, add the blueberries or seeds for crunch.
4. Serve with xylitol-sweetened maple syrup or pure maple syrup.