Almond pancake

A perfect almond pancake baked in an 8 inch cast iron skillet. It is delicious and  really easy to make as well. 

Ingredients

• 1-3/4 cups almond flour 
• 1/2 cup almond milk 
• 2 table spoon olive oil 
• 3 Eggs
• 1/4th cup unsweetened coconut flakes 
• 1 table spoon lakanto monk fruit sweetener or brown sugar
• 1 table spoon Dr. Vanilla 
• 1 tsp baking powder 
• 1 tsp baking soda
• Olive oil spray
• 3 medium strawberries sliced
• 2 table spoon medium blueberries 

Directions 

1. Add Alcohol Free Natural Vanilla from Dr.Vanilla, almond milk, monk fruit sweetener, baking soda, baking powder and mixed them up really well.
2. Mix eggs with the almond milk and all above mixture
3. Slowly add the almond flour and mixed it up well with the wet ingredients 
4. Add unsweetened coconut flakes, olive oil into the mixture and mixed them up well. I made sure the pan cake batter was soft and there are no lumps. Use a blender if you have to
5. Let this sit on the side for 20 minutes 
6. Take a little cast iron skillet and sprayed it with olive oil spray 
7. Place parchment paper on it
8. Coat the parchment paper with olive oil too
9. Place strawberry slices at the bottom of the pan
10. Place some blueberries at the bottom of the pan
11. Pour the pan cake batter on top of the strawberries and blueberries 
12. Decorate the top with strawberry slices and blueberries as well
13. Turn the oven on and set it at 350 degrees
14. After the oven is ready, place the cast iron skillet inside
15. The pan cake was all done in about 25 minutes in my oven 
16. Let it cool for 10 minutes before digging in

Healthy Eating!