2 cups of strawberries (sliced up)
1 cup of almond milk
1 cup of almond butter
3 Tablespoons of coconut oil liquified
2 Tablespoons of honey
3 eggs at room temp.
1/4 cup tapioca flour
1/4 cup coconut flour
1 Tablespoon vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon guar gum
3 Tablespoons carob powder
OPTIONAL- if you want it to taste a little sweeter add 8 drops of liquid stevia.
Directions:
Pour the batter by 1/4 cup fulls onto the hot pan and flip once when the edges get crispy looking. You can cut up the strawberries while you're making the pancakes. Arrange the sliced strawberries on the first pancake. Then stack another pancake on that, and so on until you get the height you want.
You can add some cream-cheese or whipped cream to these lovely creations. I just drizzle some honey on top and the kids LOVE it. Carb count total for this recipe is 117g. You can make about 14 pancakes that are 4 inches across bringing your individual carb count to 8g each pancake.
You will see this recipe again, it looks like it would make a great cake, cake pops or doughnuts??? If you try anything else with this recipe let me know how it turns out.