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Flax Seed Pancakes with Spinach


2 Pasture-raised Eggs

2 cups Almond Flour

1/4 Organic Unrefined Coconut Oil

1/4 tsp Sea Salt

1/4 cup Filtered Water

2 tsp Flax Seeds

1/4  cup Fresh Fruit

1 cup Spinach

Extra Virgin Olive Oil


For Pancakes:

Combine all wet ingredients in mixing bowl and whisk together (eggs, coconut oil, water)

Add dry ingredients a little at a time, while continually mixing (flax seeds, salt, almond flour)

Mix all ingredients until thoroughly mixed

Heat griddle on medium low with small amount of coconut oil and add desired amount of mixture (for desired size of pancakes)

Cook until you see small air bubbles develop and edges start to slightly brown

Once ready, flip pancake onto its other side to evenly cook; cook until slightly brown on each side and cooked throughout inside (can test with a toothpick)

Once pancakes are cooked, plate and top with fresh fruit and desired toppings

For Spinach:

Rinse thoroughly

Heat small cooking pan to medium low, drizzle extra virgin olive oil over pan, add spinach

Cook for about 5 minutes

Add sea salt to taste and any additional spices desired