This recipe uses almond meal, eggs whites and coconut oil to make a satisfying pancake you’ll want to make again.
Today I used Pomegranate Pear Sauce.Place all the pancake ingredients into a mixing bowl or food processor. When a drop of water sizzles, the pan is ready!Pour batter into the skillet to make 3 small pancakes - about 2 tablespoon batter for each.

Cook 2-4 minutes until golden brown on the underside, and the pancake comes up easily.Using 2 spatulas (these are delicate), flip the pancakes carefully and cook on the other side. Place finished pancakes on a serving plate covered with a cloth to keep warm.Finish cooking all the pancakes and serve with your favorite sauce.

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