Breakfast: Almond Flour & Flax Seed Pancakes

This recipe includes superfoods such as:

Cinnamon

Health benefits of Almond Flour & Flax Seed Pancakes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1/2 Cup Almond Flour
1/2 Cup Flax Seed Meal
4 Large Eggs
4 Tbsp. Coconut Oil
1/2 Cup Coconut Milk
2 Tbsp. Erythritol
2 Tbsp. Butter
1 Tbsp. Coconut Flour
1 tsp. Baking Powder
1/2 tsp. Nutmeg
1/2 tsp. Cinnamon
Pinch Salt

Instructions

1. In a mixing bowl, add your almond flour, flax seed, erythritol, salt, and baking powder.
2. Mix the dry ingredients together well so everything is distributed evenly.
3. Add your 4 eggs to the mixture.
4. Mix everything together until a liquid consistency is achieved.
5. Add in your coconut oil and coconut milk. Mix it together well until it’s a slightly more liquid consistency.
6. Add your coconut flour and mix well.
7.Add your spices to the mixture and mix them in well until they are distributed in the pancake batter.
8.In a skillet, heat up 2 Tbsp. Butter and 1 Tbsp. Coconut Oil. Wait until the butter starts to bubble well and is starting to turn brown.
9. Add 1/4 Cup of pancake mix at a time. Try to only cook 2 at a time. When I cooked 3, they did not cook as evenly as I’d have liked.
10.When the top starts to bubble, you know that side is ready. Flip it over with a spatula.
11.Cook on the other side until it’s browned and doesn’t fall apart.
12.Remove from the pan and enjoy!
13. Optional: I added sugar-free Mrs. Butterworth’s Maple Syrup to these with a knob of butter on the top. They were absolutely fantastic.