• In a separate bowl pour in the coconut milk and whisk until the coconut milk is of one consistency.
• Measure out the amount of coconut milk you will need and pour it into a bowl for the recipe.
  1/2 cup canned unsweetened coconut milk
• Pour the remaining coconut milk into a sterilized container with a lid and store it in the fridge.  
• Combine the eggs with the coconut milk until blended.
  3 whole eggs
• Next, add the almond flour to the coconut milk mixture and beat until there are no lumps.
  
  1/2 cup almond flour
• Slowly mix in Cassava flour, salt, and powdered vanilla monk fruit sugar into the batter with the almond flour. Blend until there are no lumps.
  1/2 cup cassava flour, 1 tbsp Vanilla Powdered Monk Fruit Sweetener, *1/8 tsp pink salt
• In a small bowl put coconut oil into the microwave and melt for approximately 30 seconds to one minute to melt.
  1/4 cup melted coconut oil
• Finally stir in the vanilla, a tablespoon of almond milk into the oil to bring it to a warmer temperature before adding to the pancake batter (this is to prevent the oil from solidifying).
  1/4 tsp vanilla
• Set the coconut oil aside and allow it to cool slightly.
• Mix in the remaining almond milk into the batter and blend until smooth.
  2 1/2 cups almond milk
• Lastly, pour the coconut oil mixture into the batter.
• Blend until smooth in texture. 
• Heat the stove and warm your Swedish Pancake Pan with a little coconut oil.
• Place a small amount of pancake batter into the 7 wells of the pancake pan.
• Make sure the pan is hot.
• Cook for approximately 2 minutes.
• Flip the pancake to cook on the other side.
• Remove cooked pancakes and repeat until batter is used up.

How To Store

• Place inside the fridge remaining batter into a sterilized bowl or jar with a lid.
• It is good for up to 3 days.
• Before using shake the batter.
• Make sure your pan is hot before using it. Nutritional Facts are for 7 pancakes without any toppings.
• Nutritional Facts are for 7 pancakes without any toppings.