makes 16 to 18 small pancakes
| eggs | 4 |
| almond pulp | 1 1/2 cups |
| raw honey | 1 tbsp |
| vanilla extract | 2 tsp |
| baking soda | 1 tsp |
| sea salt | 1/4 tsp |
Preheat a griddle. Spray the griddle with coconut oil spray. Place all the ingredients in a high-powered blender. Blend on high until smooth.
Use a ¼ cup measure to ladle some batter onto the griddle. Cook the pancakes until air bubbles begin to form on top and the bottom is lightly browned. (Note: Almond flour gets darker more quickly than regular flour so don’t be alarmed if your pancakes are very dark.)
Flip the pancakes and cook for another 3 to 5 minutes. Remove from the griddle and keep warm while you make the remaining pancakes.
To serve, spread the pancakes with coconut oil and drizzle with the Strawberry Syrup.
