Paleo Almond Flour Pancakes

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Makes breakfast for two. Approximate cooking time: 30 minutes
1 cup	almond flour
1/2 cup	unsweetened applesauce
1 Tbs	coconut flour
2	eggs
1/4 cup	water, (consider soda water for slightly fluffier pancakes)
1/4 tsp	freshly grated nutmeg
1/4 tsp	sea salt
coconut oil
	fresh berries

Combine almond flour, applesauce, coconut flour, eggs, water, nut meg and sea salt in a bowl, and mix together completely with a fork. The batter will appear a little thicker than normal mix.
Heat a non-stick frying pan over medium-low heat with 1 tsp coconut oil.
Drop 1/4 cup of batter onto the pan once it is fully heated. Spread out batter slightly if desired.
Flip like a normal pancake when the bubbles start showing up on the top, and cook for another minute or two.
Add more oil to the pan and repeat with remaining batter.
Top with fresh berries.
Note: If the pan is too hot, the cakes will stick, burn on the outside, and/or not cook entirely through.

Recipe uploaded with Shop'NCook for iPhone.

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