Grind a cup of almonds in food processor until a fine flour is formed. I buy mine pre-ground. Then in a medium bowl, combine 2 eggs, 2 tablespoons of coconut oil, and 1/4 cup of sparkling water. Add the almonds and stir until smooth. Add a little salt or cinnamon etc to taste. A little baking powder can fluff up the pancakes if you don’t have any sparkling water. I don’t use either, so my pancakes tend to be a little heavier – the mix still bubbles so it’s still lighter than cake.

I served these with whipped cream (no coconut cream), the leftover strawberries, and some defrosted raspberries and subsequent juice. For Valentine’s Day I also melted a bit of dark chocolate and drizzled it over the fruit. Sweet.

Enjoy!