Angie’s Recipe of the Day: Pancakes with Almond Butter and Blackberry Sauce
- In a blender; puree the blackberries until completely smooth. Pour through a mesh sieve, pushing against the sieve until most of the liquid has strained through, then discard the seeds. Stir the stevia or honey into the blackberry puree.
- In a medium-sized bowl, combine the coconut flour, baking soda, and salt and stir with a fork to incorporate. In a separate bowl, whisk together the eggs, vanilla, almond or coconut milk, and honey. Pour the wet mixture into the dry mixture and stir until thoroughly incorporated and no lumps remain.
- Heat about a tablespoon of ghee in a large pan over medium heat then lade in the batter to make 2-3 inch pancakes, making sure to space them far enough apart that they don’t connect. Cook the pancakes for 2-3 minutes or until they begin to bubble, then flip them and cook for another 2 minutes. Place the pancakes on a warmed tray lined with paper towels, and repeat the process with the remaining batter.
- Serve the pancakes with almond butter and blackberry sauce spooned on top.
Recipe Courtesy of civilizedcavemancooking.com