Almond Flour Pancakes with Strawberry Chia Seed Jam
6
Servings
14
Ingredients
4
Comments
Light, fluffy and topped with a summery sweet strawberry chia seed jam, these almond flour pancakes are a fun paleo breakfast for the whole family to share around the table.
6
Servings
14
Ingredients
4
Comments
Ingredients
- 3 ⅔ cups mash Strawberries
- 2 tablespoons Maple Syrup
- 3 tablespoons Chia Seeds
- ½ teaspoons Vanilla Extract #1
- 3 individual Egg
- ¼ cups Coconut Milk, Canned
- ¼ cups Water
- 3 teaspoons Vanilla Extract #2
- ½ teaspoons Cinnamon
- ¼ teaspoons Nutmeg
- ¼ teaspoons Salt
- 1 ½ cups Almond Flour
- ½ teaspoons Baking Soda
- ¼ cups Coconut Oil
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 2 pancakes Amount Per Serving
- Calories
- 499
- Total Fat
- 39g
- Saturated Fat
- 13g
- Trans Fat
- 0g
- Cholesterol
- 113mg
- Sodium
- 326mg
- Total Carbohydrates
- 29g
- Fiber
- 17g
- Sugar
- 9g
- Protein
- 17g
- WW Freestyle
- 16
4 Comments
Join the discussionI’m assuming you can freeze the jam, even though it never mentions it in the recipe, correct?
Yes, Lindsey. The recipe says, “Label and freeze the freezer bag and jar.” The jar is the jam. Just be sure to leave a little space in the jar for expansion.
Thank you! I swear I read it three times and didn’t see that 🙂
No worries! 😉