Servings 2, time 20 min.
1 cup almond flour
1/2 cup unsweetened applesauce
1 Tbs coconut flour
1/4 cup water (consider soda water for slightly fluffier pancakes)
1/4 tsp freshly grated nutmeg
1/4 tsp sea salt
coconut oil or butter (NOT MARGARINE)
Combine almond flour, applesauce, coconut flour, eggs, water, nutmeg and sea salt in a bowl, and mix together completely with a fork.
The batter will appear a little thicker than normal mix.
Heat a non-stick frying pan over medium-low heat with 1 tsp coconut oil or butter.
Drop 1/4 cup of batter onto the pan once it is fully heated. Spread out batter slightly if desired.
Flip like a normal pancake when the bubbles start showing up on the top, and cook for another minute or two.
Add more oil/butter to the pan and repeat with remaining batter.
Top with fresh berries.