TK Stretching

1. 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.
2. Lightly coat a large nonstick skillet with butter, olive oil or coconut oil and place over 
3. 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).
4. 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. 

NOTES

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.