¼cupunsweetened almond butteror nut butter of choice
Instructions
Add all ingredients to a bowl and whisk with a fork until fully combined and a thick.
Let the batter to rest for 5-10 minutes to allow the almond flour to thicken.
Preheat a greased skillet over low-medium heat. Pour scant ¼ cup portions of batter on the hot pan. Cook each pancake for 2-3 minutes on each side. You will likely have to do this in batches depending on how big your skillet is.
Divide pancakes among airtight containers sprinkled with crushed nuts. Store pancakes in the fridge for 5 to 7 days.
Serve with almond butter drizzle.
Notes
Nutrition for 1 out of 2 servings:27g Protein | 17.3g Carbs | 52g Fat | 10g Fiber | 625 Calories*nutrition facts calculated using hazelnuts