Yields 12 pancakes.
- 3 eggs
- 1/4 cup raw honey
- 1 tablespoon vanilla extract
- 1 ½ cups blanched almond flour
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- Coconut oil or pastured butter
In a vitamix, combine eggs, and vanilla and blend on high until smooth. Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter. Let batter sit for 15-20 minutes to thicken up. Warm coconut oil in a large skillet over medium heat. Ladle pancake batter onto skillet.
Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side. Remove from heat to a plate. Repeat process with remaining batter, adding more oil to skillet as needed.
Editor’s note: I use a cast iron skillet to make these pancakes.