Breakfast Bread
9th February 2018
New You Boot Camp Egg Muffin
5th September 2018
Ingredients
- 1 1/2 Cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp Himalayan Crystal Salt
- 3 large pastured eggs room temperature
- 1/4 cup pure coconut milk
- 1 tbsp coconut oil melted
- 1 tbsp Agave syrup (or maple syrup)
- 1 tsp pure vanilla extract
Servings: people
Instructions
- Preheat griddle over medium heat.
- Place all of the liquid ingredients into your blender, then place all of the dry ingredients on top. Blend on low to start, then increase to high and blend at least 1 full minute.
- Grease preheated griddle with butter (or coconut oil)
- Ladle the butter into the desired size( about 9 in total).
- Cook for a few minutes, until pancakes begin to dry out at edges and the bottoms are a golden brown. It’s important to keep a careful eye on them as almond flour pancakes burn easily.
- Carefully flip and cook another few minutes until done, but not over-browned.
- Serve hot with fresh berries and peanuts.
