1 1/2 cups almond flour
3/4 cups almond milk
3 ‘flax eggs’ = 3 TBSP ground flax and 9 TBSP water
1 tsp Coconut oil
In a small glass bowl combine flax seeds and water. Let sit for 5 minutes.
In a large skillet, heat bacon to desired crispness. Once done, set aside.
Mix almond flour, milk, and flax eggs in a food processor. Make sure all ingredients are incorporated.
Heat oil in a large skillet. Spoon pancake mix into the pan. (Note: these pancakes are better if you make them small. Otherwise they don’t set properly. Mine were approximately 3″ in diameter.)
Heat on each side for about 3 minutes. They will turn a nice golden brown.
Layer with a tsp of almond butter, bacon, and sliced bananas.