Yield 2 servings
Serving Size 2 pancakes
Prep Time 5 min
Cook Time 5 min
- 1 egg
- 3 tablespoons full-fat coconut milk
- 2 tablespoons almond flour
- 2 tablespoons almond butter
- 1 tablespoon coconut flour
- ½ teaspoon baking powder
- 6-8 drops vanilla stevia
- Pinch of vanilla bean powder or scrape 1 vanilla bean (optional)
- 2 teaspoons grass-fed butter
- 2 tablespoons vanilla bean (or plain) coconut butter
In a medium bowl, whisk the egg and add in the coconut milk, almond flour, almond butter, coconut flour, baking powder, stevia and vanilla beans. Let sit for 3 minutes.
Heat a nonstick pan or griddle over medium-low and add butter. Once melted, carefully form 4 pancakes using 2 heaping tablespoons per pancake. Let cook for about 2 minutes per side, or until golden brown, turning heat to low, if needed. If you cannot cook all the pancakes at once, work in batches of 2.
Top each stack with coconut butter, and serve.