Name: Tropical Mango Almond Pancakes
Prep time: 5 min
Cook time: 20 min
Yield: 2
Ingredients: 120g almond flour; 60ml almond milk; 2 eggs, beaten; 5 drops stevia; 1 tsp vanilla extract; 1 tsp baking powder; Pinch of salt; Diced mango - for the toppings; Desiccated coconut - for the toppings; Maple syrup - for the toppings

In a large mixing bowl, add almond flour and baking powder and mix until combined.
In a separate bowl, add almond milk, beaten eggs, stevia, vanilla extract and salt. Mix until combined.
Add wet ingredients to the dry ingredients and mix until combined.
Lightly grease a non-stick skillet and heat it up over low heat. Add a ladleful of batter to skillet and cook for 1-2 minutes, flip, and cook do 1-2 minutes on the other side or until done.
Transfer pancakes to serving plates. Top with diced mangoes, desiccated coconut and maple syrup. Enjoy!

Notes

Be gentle when flipping these pancakes as they are more delicate than regular pancakes with gluten and can fall apart easily. Making them smaller in size will make them easier to flip.
You can substitute stevia and maple syrup with any other sweetener of choice, as much as you like, to suit your dietary needs.
Feel free to use any other fresh or dried fruits as your toppings!

Tropical Mango Almond Pancakes

Tropical Mango Almond Pancakes

Ingredients (2 servings)