Easy 3-Ingredient Pancakes

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1

In a large mixing bowl, whisk together the eggs and almond milk until well combined.

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2

Gradually sift in the whole wheat flour, whisking continuously to prevent any lumps from forming.

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3

Preheat a nonstick skillet over medium heat. Lightly grease the pan with a small amount of coconut oil.

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4

Pour approximately 1/4 cup of batter for each pancake onto the skillet. Cook for 1-2 minutes, or until small bubbles form on the surface and the edges appear set.

Full recipe & nutritional value on foodfaithfitness.com