Gluten-free Almond Coconut mini pancakes

Ingredients:

2 Cups blanched Almond Flour

3/4 cup Unsweetened Coconut Milk ( I make my own, check my recipes)

4 Pasture Raised Eggs

1 teaspoon Vanilla Extract

2 tablespoons Warmed Coconut oil

1 teaspoon Apple Cider Vinegar

2 teaspoons raw honey (optional, do without for keto)

1 banana ( without for keto)

2 tablepoons Flaxseeds

1 tablespoon Chia seeda

3/4 teaspoon Baking Soda

1/4 teaspoon Sea Salt

Directions:

Put all ingredients a blender. Then add the dry ingredients. Lets sit for 10 minutes.

Heat a skillet on medium with coconut, avocado oil, or Ghee. Once skilet is hot, use a spoon for batter and make mini pancakes. Once batter bubbles flip, make sure its golden before flipping to the other side, about 3-5 minutes.