Almond Pancakes {Gluten Free}

When it comes to breakfast food oatmeal is definitely my fave, but every now and then I get a craving for pancakes or waffles.  Last Sunday was one of those days. 

Since I'm trying to eat healthier, I made the pancakes with almond flour and omitted sugar. 
I topped them with banana slices, raspberry chia seed jam and a drizzle of pure maple syrup.
They were delicious and I had leftovers to last through the work week - yay!

Almond Pancakes

3 cups almond meal (almond flour)
1 T ground flax seed
1/2 tsp. salt
1/2 tsp. baking soda
3 large eggs
3/4 cup unsweetened almond milk
2 T coconut oil
cooking spray

Combine almond meal, flax seed, salt and baking soda in a large mixing bowl.
In a separate bowl, whisk eggs, add almond milk and oil and continue to whisk thoroughly.
Add dry ingredients to the wet, mixing just until combined.

Lightly coat a large skillet or griddle with cooking spray and heat over medium heat.
Pour about 1/4 cup batter onto skillet for each pancake.  Cook for a few minutes until bubbles form on the surface and edges look dry.  Flip and cook other side.  Serve warm with fresh fruit, raspberry chia jam and pure maple syrup.

Makes 14 servings.