- 2 large eggs
- ⅓ cup light coconut milk (from the can)
- 1 teaspoon vanilla extract
- 1 ¼ cup fine almond flour
- ¼ teaspoon baking soda
- Pinch of salt
- Butter, olive oil or coconut oil, for greasing the pan
- Optional add-ins:
- ¾ cup blueberries, fresh or frozen
- ¼ cup mini dairy free chocolate chips
- Onnit Powerfood Active mixed with Coconut Milk
- 1/4 cup of coconut cream (Left in the fridge over night to thicken up)
- Chopped Walnut
- Sliced Banana
- Lakanto Powdered Sugar
- In large bowl, mix together the eggs, light coconut milk, and vanilla together until smooth and well combined. Add in almond flour, baking soda and a pinch of salt; stir with spoon until well combined.
- Lightly coat a large nonstick skillet with butter, olive oil or coconut oil and place over
- Medium low heat. Drop about 1/4 cup of batter onto the skillet. It’s important to cook until bubbles appear on top and the edges are well cooked. Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit. I normally start on medium low, then decrease to low later so that my pancakes don’t burn. Wipe skillet clean and repeat with more butter/oil and remaining batter. Makes 3 servings, 2 pancakes each (6 pancakes total).
- Toppings: Mix 2 scoops of Onnit Powderfood with 1/3 cup of coconut or almond milk to make it into a frosting. Mix 1/3 cup of coconut cream with 1 Tbsp of Lakanto powdered sugar. Top the pancakes with the frosting, dash powdered sugar, chopped walnuts, sliced bananas.
Onnit Paleo Mudslide Pancakes
Makes 6 Pancakes
If you’d like, you can sub out the coconut milk with almond milk or regular milk, but it’s important to add a 1/2 tablespoon of melted butter or oil to the batter to make sure the pancakes do not dry out. The coconut milk has a little fat which helps to keep the pancakes fluffy.