Paleo Almond Pancakes

Ingredients

• 1 cup almond flour
• 1/2 cup unsweetened applesauce
• 1 Tbs coconut flour
• 2 eggs
• ¾ almond milk
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp organic cinnamon
• 2 tablespoon chia seed
• 1/4 tsp sea salt
• coconut oil
• fresh berries
• 100% honey

Instructions

1. Combine almond flour, applesauce, coconut flour, eggs, almond milk, nut meg, chia seed, cinnamon and sea salt in a bowl, and mix together completely with a fork. The batter will appear a little thicker than a normal mix.
2. Heat a non-stick frying pan over medium-low heat with 1 tsp coconut oil.
3. Drop 1/4 cup of batter onto the pan once it is fully heated. Spread out batter slightly.
4. Flip like a normal pancake when the bubbles start showing up on the top, and cook for another minute or two.
5. Add more oil to the pan and repeat with remaining batter.
6. Top with honey and fresh berries.

Note: If the pan is too hot, the cakes will stick, burn on the outside, and/or not cook entirely through.

Adapted from PaleoPlan.com

Banana Carrot Muffins

Drizzle honey on top for extra pizazz

Ingredients

• 2 cups almond flour
• 2 tsp baking soda
• 1 tsp sea salt
• 1.5 Tbs cinnamon
• 2 tablespoons chia seed
• 1 cup dates, pitted (or baking raisins)
• 3 ripe bananas
• 3 eggs
• 1 tsp apple cider vinegar
• 1/4 cup coconut oil, melted (or 1/2 cup applesauce)
• 1/4 cup agave nectar or honey
• 1 ½ cups carrots, shredded
• ¾ cup walnuts (or nuts of choice), finely chopped
• muffin paper liners