Coconut Almond Pancakes

These pretty little pancakes were inspired by a recipe found on Green Kitchen Stories. After inviting my sister in law over for a brunch date, I wanted to whip up something different and healthy. Green Kitchen Stories, is a fabulous blog that I often go to for ideas and inspiration. They have thought of everything, have carried through with their ideas and have mastered them. Hardly ever using, flour or egg and never using white sugar or atery clogging butter...their recipes are dreamy and guilt free. So on this particular day, I went to them...only to find that I was missing 1/3 of the ingredients their pancakes called for. So with a dash of this, a handful of that and few prayers...this is what I came up with.

NEEDS:

5 large eggs

1 1/2 light coconut milk

1/2 cup oat or almond milk

1 cup almond meal (ground almonds)

1 large banana, mashed well

2 tbl melted coconut oil

1 tsp cinnamon

a pinch of salt

*butter for the pan*

To Do:Whisk eggs and coconut milk. Adding and whisking in, banana, almond meal, coconut oil, cinnamon and salt. Slowly add oat or almond milk while continuously whisking.Melt butter in frying pan on med heat. Pour a little less than 1/2 a cup of the batter into the pan. When you see small bubbles, very gently fold the pancake in half, so that you have a semi circle shape. *Since there is no flour, these pancakes easily fall apart while trying to flip. It's better to fold them in half, making them a bit thicker and easier to work with. You end with a sweet crunchy crepe like pancake. Top with fresh or pre-thawed, frozen raspberries, and drizzle with agave syrup or honey.