1 1/2 cups blanched almond flour
1/4 tsp sea salt
1/4 tsp baking soda
1 tbsp pure vanilla extract
1/2 cup raspberries or blueberries
Mix wet ingredients in small bowl.
Mix dry ingredients in medium bowl.
Add wet ingredients to dry ingredients mix well. Fold in berries.
Set frying pan on medium heat with coated coconut oil.
Cook each pancake for approximately 2-3 min on each side or until golden.
Top with ghee butter and grade B maple syrup/raw local honey!