- Combine the almond flour, coconut sugar, and cinnamon in a large bowl. In a separate bowl, whisk the almond milk and eggs together. Add the wet mixture to the dry mixture and whisk well to avoid any lumps.
- Keep the small bowl of melted ghee handy and heat a very small amount (1 teaspoon) of it in the small non-stick pan over medium heat. Spoon ¼ cup of the batter into the pan and spread it out by turning the pan around.
- Once you start noticing the pancake bubbling, carefully flip and cook on the underside for 2-3 minutes, then place onto a tray lined with kitchen paper to absorb excess grease. Repeat the process with the 1 teaspoon ghee in the pan and continue the process until all the batter has been used.
- Serve with any remaining ghee.
All nutritional data are estimated and based on per serving amounts.
- Calories: 346
- Sugar: 7 g
- Fat: 31 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 9 g