1 cup almond meal
3 large eggs
1/8 tsp vanilla extract
1/8 tsp ground cinnamon
Mix it all together until a batter forms. Pour the batter onto a olive oil greased skillet. Cook over medium heat until both sides are golden brown. For kicks, add some blueberries or bananas to the batter.
One word of caution on this recipe: I would suggest keeping the size of these almond pancakes on the small side. Larger pancakes have a tough time sticking together.
We added a sliced banana to the mix. Next time we are going to mash the banana up and add a little more cinnamon. We servered this with 4 pieces of bacon. I was also thinking of smashing up some fruit and adding it to the top since we don’t want to eat these with any butter (dairy) or syrup (sugar).