- 250 g Raw blanched almonds
- 3 large eggs
- 70 g coconut milk
- 1 tablespoon vanilla extract
- 1 tablespoons Honey or Maple Syrup
- 1/4 teaspoon Himalayan/Celtic Sea Salt
- 1/2 teaspoon baking soda (bicarb)
Add almonds to TM jug and mill 5 seconds on speed 9.
Remove lid and push contents down to bottom of jug and mill for additional 5 seconds on speed 9 to make almond flour.
Don't over process otherwise you will create almond butter.
Add rest of the ingredients except the oil.
Mix 6 seconds on speed 6.
Stop push contents down to bottom of jug and mix for an additional few seconds on speed 6.
Leave to rest for 5 minutes to thicken.
Heat frypan, then add coconut oil or other desired oil in fry pan over medium heat.
Pour batter into frypan, approx 2 tablespoons for each pancake.
This ensures it's not too big to flip with an egg slice.
Flip pancake once the little bubbles that have formed pop.
If batter becomes too thick add additional coconut milk, tablespoon at a time.
Cook pancakes in batches.
Enjoy with maple syrup, honey or rice malt syrup with fresh fruit.