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Author Notes: I've adapted this recipe to be low cholesteral from a close friend - Hans Matthes —Sonia Hines
Serves: 9, 3 - 4 inch pancakes
cup almond meal (or other nut flour)
tablespoon coconut sugar (or alternative sweetener)
1/4 - 1/2
cups almond or coconut milk
tablespoon coconut oil
- Mix almond real, cinnamon, egg whites and sugar and whisk thoroughly. Add almond milk slowly to a thick consistency. Heat skillet and add 1/2 tablespoon coconut butter. Pour 2 - 3 tablespoons per pancake. Cook 2 - 3 minutes and then flip. When fully cooked plate 3 pancakes with 3 sliced strawberries per plate. Add a drizzle of Grade B molasses if desired.
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