Fluffy pancakes and slow mornings make great partners. Enjoy this recipe any day, but I recommend a Saturday with a big cup of coffee.

Serves 3

2 eggs
3 tbsp.unsweetened almond milk
2 tbsp. honey + 2 tbsp. extra to drizzle over
1 tsp. vanilla extract
1 tsp. baking powder
¼ tsp. salt
4.4 oz. finely ground almond flour
1 tsp. orange zest
7.4 oz. fresh berries, divided
1 tbsp. coconut oil for skillet
2 tbsp. honey, for drizzling

Place the eggs, almond milk, honey and vanilla extract in a medium-sized bowl and whisk to combine.

Gradually add the baking powder, salt and almond flour to the mixture, and fold in the orange zest and ⅓ of the berries.

Place a large skillet or non-stick pan over medium-low heat and coat with coconut oil. Use a ¼ measuring cup to scoop the batter onto the hot skillet, cooking 2-3 pancakes at a time.

Once cooked, stack the pancakes, top with the remaining fresh berries and drizzle some honey on top.

Serve warm, allowing 3 pancakes per serving.

Calories: 444
Fat: 29g
Carbs: 40g
Protein: 14g
Fiber: 7g

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