Almond Flour Pancakes with Strawberry Chia Seed Jam

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 3 2/3 cups Mash strawberries

• Refrigerated

  • 3 Individual egg

• Canned Goods

  • 1/4 cups Coconut milk, canned

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt
  • 3 Vanilla

• Oils & Vinegars

  • 1/4 cups Coconut oil

• Nuts & Seeds

  • 3 tbsp Chia seeds

• Liquids

  • 1/4 cups Water

Found on onceamonthmeals.com

Description

Ingredients

• 3 ⅔ cups mash Strawberries
• 2 tablespoons Maple Syrup
• 3 tablespoons Chia Seeds
• ½ teaspoons Vanilla Extract #1
• 3 individual Egg
• ¼ cups Coconut Milk, Canned
• ¼ cups Water
• 3 teaspoons Vanilla Extract #2
• ½ teaspoons Cinnamon
• ¼ teaspoons Nutmeg
• ¼ teaspoons Salt
• 1 ½ cups Almond Flour
• ½ teaspoons Baking Soda
• ¼ cups Coconut Oil

Directions

• Place strawberries in saucepan with syrup and chia seeds. Simmer over medium heat for 5 minutes. Remove from heat and add vanilla #1. Divide jam among indicated number of glass jars and allow to cool to room temperature. Meanwhile, place eggs, coconut milk, water, vanilla #2, cinnamon, nutmeg, salt, almond flour, and baking soda into a blender and mix well. Heat a skillet to medium high heat, melting the coconut oil. Pour pancake batter onto skillet and cook 2 minutes on each side. Serve pancakes with jam. Keep extra jam in refrigerator.

Nutrition