1 1/4 cups almond flour 1/4 cup hemp hearts 1/2 teaspoon baking soda 1 teaspoon cinnamon (or 1 drop doTERRA cinnamon essential oil) pinch of ginger root powder pinch of sea salt 2 eggs 1/2 cup full fat coconut milk (or nut milk of your choice) 1 tsp. vanilla extract 1 tbs. lemon juice Zest of half a lemon Grated apple, about 1 cup *Optional 1/4-1/2 cup chopped pecans Ghee or coconut oil to cook the pancakes
Combine the wet ingredients (except for the apple) and whisk until smooth.
Combine dry ingredients (except the pecans) and gently fold into the wet ingredients.
Add the apple and the pecans and gently fold them into the batter.
Warm ghee/coconut oil in a large skillet over medium heat.
Pour a few tbs. pancake batter onto skillet (I usually aim for about 3 so they don’t stick together).
Pancakes will form little bubbles. When bubbles open (this can take up to a few minutes), flip pancakes over and cook the other side (for about 30 seconds-1 minute).
Plate your pancakes.
Repeat process with remaining batter, adding more oil to the skillet as needed.
Serve with more grated apple, ghee, grassfed butter, maple syrup, or any other delicious topping, and enjoy!