Coconut Almond Flaxseed Pancakes

Would you believe it? I actually followed a recipe. Well, at least for the first few pancakes before diverting. My adaptation is an adaptation of elena's pantry recipe, see link here.

Mix:
3 eggs
1/4 cup honey
1 tbs vanilla extract (or one packet vanillina in Italia)
1/2 tsp sea salt
1/2 tsp baking soda (bicarbonato di sodio)
Stir until smooth:
1 cup blanched almond flour
[optional] 1/4 cup milled flaxseed
They recommend letting it sit for a 10 minutes to thicken, but I didn't have patience for that.

On medium heat, not too hot and not too low, heat oil and pour out a couple tablespoons worth of batter and spread into round shape. The temperature has to be right otherwise it will burn the surface without cooking through enough to be able to flip. Once the bubbles have formed from the outer edges to the center, take a good spatula and shimmy it to the center and flip very gently. Take care to avoid splattering, tearing, and folding.

Serve with honey butter (miele burro), cinnamon (cannella), and a banana.

Another thing to believe it or not, butter does NOT make everything better! What!?! My world has done a flip flop. Over-dramatization aside, the coconut oil adds a lot of flavor. When I used butter it dulled the almond and flaxseed flavors and made me want to drown it in maple syrup. Without it, I was in [healthy] pancake heaven.

Enjoy!