Instructions

1. In a large bowl, whisk to combine the almond flower, erythritol, cinnamon powder, and matcha powder. In a separate large bowl, whisk to combine the almond milk and eggs.
2. Pour the egg mixture into the almond flour mixture and whisk until fully combined and no lumps remaining. If needed, add additional almond milk, 1 Tablespoon (15 ml) at a time, until the batter is fully combined.
3. Add 1/2 teaspoon (5 ml) of the melted ghee to a small non-stick skillet over medium heat. Add 1/4 cup (4 Tablespoons or 60 ml) of batter to the skillet. Spread the batter in the skillet to form a small pancake and cook until bubbles begin to form on the top of the pancake.
4. Using a spatula, gently turn over the pancake and continue to cook an additional 2 to 3 minutes. Remove the pancake from the skillet and place on a paper towel-lined plate to absorb the excess oil. Continue to cook the pancakes, adding an additional 1/2 teaspoon (5 ml) of the melted ghee to the skillet before cooking each pancake, until all of the batter has been cooked. Keep the pancakes warm until ready to serve.
5. Serve the silver dollars warm with a dusting of erythritol confectioners’ sweetener and topped with mixed berries.