1 1/2 cups almond meal
3/4 cup milk
1 teaspoon baking powder
Pinch sea salt
1 teaspoon vanilla extract
1 teaspoon almond extract
Clarified butter or ghee
1. Mix together almond meal, baking powder and salt in a bowl.
2. Beat eggs in a separate bowl. Add the extracts and milk and beat well.
3. Pour liquid into the dry ingredients and stir together.
4. Melt butter in a large cast iron skillet over medium-high heat. Pour about ¼ cup batter in pan for each pancake. Turn pancakes when bubbles form and are golden brown on the bottom, about 2 minutes. Flip and cook 1 more minute. Serve hot with cherry sauce.
2 cups organic tart cherries, pitted
¼ cup natural cane sugar
2 tablespoons water
2 teaspoons arrowroot powder
Place cherries and sugar in a saucepan over medium heat. Bring to a boil and reduce heat. While cherries are heating, whisk together the arrowroot powder and water in a small bowl until smooth. Stir into the cherries. Simmer, stirring frequently, about 3 minutes.