Paleo option, keto friendly, no guilt, and just as delicious!
I love this recipe, because I feel zero guilt when I eat these, and they fill me up and I'm not as hungry throughout the day. They are also high in fiber, (which I am really bad at getting enough of in my diet) so I actually find them helpful. I often pre-make the mixture for a fast morning breakfast before work, or I make a batch or two on Sunday and freeze them for the week.
I N G R E D I E N T S:
-1 cup Blanched almond flour. I like this brand.
-2 tbsp Maple syrup (unprocessed, unfiltered, 100% real. Honey is also an option, but REAL honey, keto would be stevia).
-1 tsp Gluten-free baking powder.
-1 tsp Sea salt. -1 tsp of cinnamon.
-2 large Egg.
-1/3 cup Unsweetened almond milk OR coconut milk OR plain kefir, which is what I used this time, but I've used all options on separate occasions and they all work.
-2 tbsp Avocado oil (or any neutral oil of choice; plus more for frying)
-2 tbsp of flax seed meal
-2 tbsp of chia seeds
D I R E C T I O N S:
Pre-heat a small pan on medium heat and brown your butter or cooking oil of choice.
In single bowl, mix all ingredients well until evenly mixed.
Once pan is evenly hot, using a table spoon, spoon three spoonfuls of batter into pan and let it form until all air bubble stop popping. Once finished, flip cake to other side and cook until batter has firmed. Continue until batter is finished, or you've realized your eyes are too big for your stomach. Optional toppings: any type of berry, banana, butter (peanut, almond, Irish) maple syrup).