I added some chopped walnuts to this batch because I like nutty pancakes, but you can totally skip those and achieve the same cinnamon roll goodness. Make sure to top with 100% maple syrup (none of that fake high fructose stuff!) and some protein on the side. Perfect Saturday morning breakfast for the whole family!
1 Cup Almond Milk
2 tsp. Vanilla Extract
1 Tbsp Honey
1/2 Cup Coconut Flour
1 tsp. Baking Soda
1 tsp. Ground Cinnamon
1/2 tsp. Salt
1/4 Cup Chopped Walnuts (optional)
2 Tbsp. Butter or Coconut Oil
Step 1: Whisk your eggs together for a couple of minutes until bright yellow and frothy. We wanna incorporate air to keep the pancakes light & fluffy!
Step 2: Add almond milk, vanilla, honey, coconut flour, baking soda, cinnamon, and salt to your eggs and whisk together until combined.
Step 3: If you're adding nuts fold them into your batter now.
Step 4: Warm a non-stick skillet or griddle on medium-high heat and melt butter or coconut oil on the skillet.
|I used fresh grass-fed butter for super cinnamon roll-y taste!|
Stack high, pour on some maple syrup & enjoy! Yum!