Almond Flour Pancakes with Fresh Fruit

A blood sugar–balanced breakfast option made with whole ingredients.

Yield: 6 pancakes

Ingredients:

2 cups almond flour

1/2 tsp salt

2 tbsp maple syrup

4 eggs

1/2 cup milk

2 tbsp butter (for the pan)

1 cup Greek yogurt (for topping)

1 cup blueberries (for topping)

1 cup kiwi (for topping)

Maple syrup, to taste (for topping)

Instructions:

1. In a bowl, mix together almond flour, salt, maple syrup, eggs, and milk until smooth.

2. Heat butter in a non-stick pan over medium heat. Pour batter into small pancake shapes. 

3. Cook for about 3 minutes on per side, or until golden and cooked through.  

4. Serve with fresh berries, Greek yogurt, and a drizzle of maple syrup.