3 cups of almond flour (crushed in blender)
3 cups cashew milk (3/4 cup cashews +water to make 3 cups blended in blender)
2 Tablespoons honey
1/2 teaspoon sea salt
1 teaspoon baking powder
1/4 cup arrowroot powder
6 eggs
Mix all together in a bowl or in the blender. Use coconut oil or olive oil on the hot griddle to cook. Pour batter on griddle about 4-5″ in diameter. Flip when bubbles appear on the top of the pancake. Cook until golden brown.
Serve with organic butter or ghee and organic maple syrup!