Ingredients:
  • 2 tbsp. Onnit Snickerdoodle Fatbutter
  • 2 pasture-raised large eggs*
  • 2 tbsp. super fine almond flour**
  • ⅛ tsp. ground cinnamon
  • ½ tsp. baking powder
  • ¼ tsp. vanilla extract
  • Himalayan salt, to taste
  • 1-2 tbsp. grass-fed butter
  • Crushed nuts, optional
  • Maple syrup, sugar-free***
Directions:
  1. Add the Fatbutter, eggs, almond flour, cinnamon, baking powder, vanilla extract and salt to a medium mixing bowl. Whisk with a fork until smooth.
  2. Heat a small saucepan on medium heat. Grease with butter, ghee or coconut oil to prevent sticking.
  3. Add ¼ of the batter to the pan. The batter will be thinner than a standard pancake batter. Spread into a circular shape. When the batter starts to bubble on top, it’s time to flip! Repeat with remaining batter.
  4. Serve with grass-fed butter, crushed nuts and Lakanto maple syrup. I like making 4 mini cakes, about 3" in diameter to stack on each other, but the decision is yours. This recipe yields 4 mini 3" cakes or 2 larger, approximately 6" pancakes
Notes:
*We love Vital Farms’ organic pasture-raised eggs. **I prefer using almond flour from blanched almonds, which is simply almonds with the skins removed. It's yields lighter, fluffier, and less "nutty" pancake flavor **We used Lakanto’s maple syrup sweetened with monk fruit. Macronutrient Breakdown (cakes only): 400 calories, 30g fat, 14g carbs, 21g protein, 2g fiber, 12g net carbs