Chai Spiced Almond Flour Pancakes

Chai Spiced Almond Flour Pancakes

sERVES 2-3

1 scant cup almond flour (spooned and leveled, not packed)

½ cup cottage cheese (full fat). You could also use full fat high quality yogurt here.

2 large eggs (I used duck eggs)

1 tbsp melted ghee, and more for frying

1 tbsp coconut sugar (may omit)

1 tsp baking soda

1 tsp baking powder

1 ½ tsp vanilla extract

1 tsp cinnamon

½ tsp cardamom

½ tsp ground black pepper

½ tsp dried ground ginger (may omit if sensitive)

¼ tsp ground cloves

¼ tsp nutmeg

2 pinches salt

Preheat large skillet over medium heat.  Place a foil lined tray into the oven on the warm setting, or use your toaster oven.

Place all ingredients into the carafe of a high-speed blender and process until well-blended, scraping down the sides occasionally.

Place about ½-1 tsp ghee directly onto your warm pan and swirl around to coat.

Pour roughly ¼ cup of batter per pancake onto the skillet. Cook until the edges begin to dry out and small bubbles form, about 2 minutes. Carefully flip and cook until golden brown and delicious.  These will get more brown than a regular pancake. Do not be alarmed.

Once the first batch of pancakes is cooked, remove them to the oven to keep warm until you finish cooking the rest of the batter.

Serve with maple syrup and whipped cream if you are feeling fancy!  Leftovers (if there are any) will keep in the fridge for 1-2 days and reheat well in the toaster oven.