| 200 ml | almond drink |
| 2 tbsp | coconut flour |
| 7 tbsp | wholemeal flour |
| 1 tbsp | agave nectar |
| 3 tbsp | puffed amaranth |
| ½ tsp | baking powder |
| ½ tsp | cinnamon |
| coconut oil (for frying) |
Combine coconut flour, wholemeal flour, puffed amaranth, baking powder, and cinnamon in a large mixing bowl. Add almond drink and agave nectar and stir until combined. It’s okay if there are some lumps in the batter, as this makes the pancakes even fluffier.
Add a knob of coconut oil to pan and melt over a medium heat. When pan is hot, add 2 – 3 tbsp. of batter for each pancake. Fry for approx. 30 sec. until large bubbles appear on top, then flip. Remove from heat when golden brown on both sides. Enjoy!
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