I am never in the mood for pancakes, but today I felt like making a clean version. Add a touch of cinnamon to this savory breakfast for a fall vibe. Serves 6.   

INGREDIENTS:

1 cup blanched almond flour
¼ cup coconut flour
2 Tbsp monk fruit (sub coconut sugar)
1 tsp baking powder
5 eggs
⅓ cup almond milk
¼ cup avocado oil
1½ tsp vanilla extract
¼ tsp sea salt
Pinch of cinnamon (optional) 

PROCESS:

Whisk all the ingredients together in a bowl until smooth. The batter should be the consistency of typical pancake batter. If it’s too thick add more milk. Make sure not to add too much, or the pancakes will be too “wet.” Preheat an oiled pan on the stove over a medium-low to medium heat. Preheat an oiled pan on the stove over a medium-low to medium heat. Drop the batter onto the hot pan and form into circles. Cover and cook for about 1.5-2 minutes, until bubbles start to form. Flip and cook for another 1½-2 minutes, until browned on the other side. Repeat with the rest of the batter.

Recipe adapted from Wholesome Yum.