1 Cup Almond Flour
¼ Cup Coconut Flour
1 Tbsp. Baking Powder
1 Tbsp. Pure Cane Sugar
1/8 Tsp. Sea Salt
1/4 Tsp. Vanilla Extract
¼ Cup Almond Milk (as needed)
2 Tbsp. Olive Oil
1 Cup of Strawberries
½ Cup Blueberries
½ Cup Blackberries
½ Cup Raspberries
3 Tbsp. Agave
Directions for Pancakes:
In a medium size bowl mix the dry ingredients together; almond flour, coconut flour, baking powder, sea salt and cane sugar. Mix well with a fork (no lumps) and set aside.
In a measuring cup mix the wet ingredients together; almond milk, egg, vanilla extract and olive oil. With a mixer blend the wet ingredients and add it to the bowl with the dry ingredients.
The consistency of the batter should be thick and smooth. If the batter is too thick add very little almond milk and mix. If the batter is too thick add extra almond flour.
Heat up a flat pan on medium heat. Once it’s hot evenly drizzle olive oil in the pan and wait for 1 to 2 minutes before pouring the batter into the pan.
I like making medium size pancakes because flour pancakes are hard to flip.
2 to 3 tbsp. of batter should suffice.
Use a large spatula that is even and flat.
Once the top of the pancakes bubble and the bottom edges look golden start flipping the pancakes.
Thoroughly cook both sides and serve!
Directions for Berry Topping:
In a medium bowl or mortar add the strawberries, blueberries, raspberries and blackberries.
Add 2 to 3 Tbsp. of Agave. (to taste)
Mix and crush the berries evenly until the mix becomes a jam-like paste.
Add 1 to 2 Tbsp. on top of each pancake, serve and enjoy!