For many people, Sunday morning just isn’t complete without a hearty stack of pancakes. Satisfy your sweet tooth with these gluten-free, low-carb flapjacks topped with a dollop of almond butter.

Ingredients:

• 2 cups almond flour
• 4 eggs
• ¼ cup coconut oil, melted
• ½ cup unsweetened almond milk
• 1 teaspoon baking soda
• Erythritol or stevia, to taste
• ½ cup small blueberries
• ¼ cup ghee

Directions:

1. Mix all the ingredients, except blueberries, in a large bowl until smooth. Stir in blueberries. Set aside.
2. Heat a large skillet over medium heat. Add 1 tablespoon of the ghee and swirl the pan to melt. Pour about ⅛ cup of the batter into the pan for each pancake. Flip when the edges are set. Cook an additional 1-2 minutes or until the second side is golden. Repeat with the remaining batter, using the remaining ghee as needed.