Coconut Almond Flour Pancakes (serves 1)

• 1/2 cup almond flour
• 1 egg***
• 1/4 cup almond milk
• 1 tbsp. agave or honey
• 1/4 tsp. baking soda
• 1/8 tsp. sea salt
• 1/2 tsp. cinnamon
• 1 tbsp. unsweetened shredded coconut
• 1 tsp. vanilla
• coconut oil or cooking spray

Directions: In a small bowl, whisk together the almond flour, baking soda, sea salt, cinnamon, and coconut. In another bowl, whisk together the egg, almond milk, vanilla, and agave. Mix the wet with the dry ingredients and mix until smooth. Heat a griddle and grease with coconut oil or cooking spray.  Make three equal sized pancakes on the griddle — once bubbles start to form on the outsides of the batter, flip and cook for an additional minute or two. Top with your favorite pancake toppings and enjoy!

*** For those of you who I know will ask, I have not tried this recipe with a flax egg so I have no idea if it will work or turn out the same way.

Banana Cream Sauce (serves 1)

• 1/2 banana
• 1 tbsp. almond butter
• 3 tbsp. almond milk (plus more to thin out sauce if needed)
• 1/2 tsp. vanilla

Directions: Using a fork smash the banana in a microwaveable mug/small bowl. Add the almond butter, almond milk, and vanilla — microwave for 1 minute and whisk all ingredients together until smooth. You may need to add more almond milk to thin out the sauce if needed. Top on pancakes and enjoy!