Change up this classic breakfast by making them from almond flour and baking them in the oven.
Makes: 6 servings
Time: 40 Minutes
2 cups almond flour
3 large eggs, preferably free-range
½ cup coconut milk
1 large ripe banana
¾ tsp cinnamon
½ tsp baking soda
½ tsp baking powder
½ tsp almond extract (optional)
½ cup chopped walnuts
1 cup blueberries
Add almond flour, eggs, coconut milk, banana, cinnamon, baking soda, baking powder and almond extract to a blender container and blend until smooth. Stir in walnuts. Divide among 12 standard sized greased or paper-lined muffin cups. Bake until set and lightly browned on top, about 20 minutes. Let cool several minutes before unmolding. Serve topped with blueberries. Serves six.
Source: Canadian Running Magazine