Ingredients

• 1.5 cups blanched almond flour,
• ¼ cup coconut sugar,
• Poppy seeds,
• ½ tsp baking soda,
• ¼ tsp salt,
• 1 Tb tapioca flour,
• 2 tsp. vanilla extract,
• 2 eggs,
• 1 Tb grapefruit zest,
• ¼ cup grapefruit juice,
• Almond milk, added if needed to thin,
• Oil or ghee for skillet.

Directions

Whisk all ingredients together in a large bowl. Consistency should be thick, but add almond milk if not all almond flour has been absorbed. Heat oil or ghee over medium heat in a large skillet and add ¼ cup mix for each pancake. Let cook for 5-7 minutes on one side, being careful when flipping as flourless pancakes are fragile. Let cook for another few minutes and remove from heat. Top with fresh grapefruit, poppyseeds, and maple syrup.