Recipes

INGREDIENTS

• 2 large eggs

• 1-½ cups unsweetened almond milk (substitute ¾ cup with seltzer water for a fluffier batter)

• 1 cup Himalayan Tartary Buckwheat Super Nutrition Flour

• ½ cup almond flour

• 2 tsp pure vanilla extract

• ¼ cup melted coconut oil

• 3 Tbsp granulated monk fruit sweetener for baking

• ¼ cup pecans

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 2 tsp ground cinnamon

• ¼ tsp cardamom

• ¼ tsp powdered (or fresh grated) ginger

• ¼ tsp ground cloves

• ½ tsp ground nutmeg

INSTRUCTIONS

• In a bowl, beat together the eggs, almond milk (plus optional seltzer water), vanilla, coconut oil, and monk fruit sweetener. Beat until the eggs are fluffy. Fold in crushed pecans.

• In a large mixing bowl, mix in the Himalayan Tartary Buckwheat Super Nutrition Flour and almond flour, baking powder, baking soda, salt, and spices.

• Slowly add the dry ingredients to the wet ingredients, stirring until fully combined and no lumps remain.

• Heat a large skillet under medium heat. When the griddle is hot, brush with coconut oil, and then add batter to the griddle and cook for 2 minutes.

• Turn the pancake and cook for an additional 2 minutes until the crust is crispy.

• Transfer the pancakes to a platter and add blueberries and strawberries for garnish.