TGIF! This weekend you should make these pancakes. They are dairy-free, low in regular flour and have a nutty flavor. I drizzled them with honey instead of maple syrup and feel like I uncovered one of the greatest combinations ever! Happy weekend everyone!

Yields about 8 pancakes

3/4 cup of a.p. flour

3/4 cup of almond flour

1 tbsp of sugar

1/2 tsp salt

1 egg

1 cup of almond milk

1 tbsp of honey

1/2 tsp almond extract

1 tbsp canola oil

1 1/2 cups of sliced strawberries

Heat a large griddle or pan with canola oil/spray over medium heat. Sift together flours, sugar and salt. Combine the egg, almond milk, honey, almond extract and oil in a separate bowl. Whisk the wet ingredients into the dry. The batter should have a thick and smooth consistency.

Spoon the mixture a 1/4 cup at a time onto the griddle. Once bubbles start to appear, place a few sliced strawberries onto the pancake rounds and flip over till cooked through. I would say about 2-3 minutes on the first side and 1-2 minutes on the second. *Adjust heat temperature on how fast the pancakes start to cook.

Serve with honey or maple syrup if you prefer.