Almond Butter Pancakes

Combine the ground flaxseed and water and set aside as you prep the rest of the ingredients

Combine the ground almonds, baking powder and salt in a large bowl

Melt together the coconut oil and almond butter in the microwave

Whisk the melted coconut oil and almond butter into the dry ingredients, then add the almond milk and vanilla, and then the flaxseed and water mixture

Heat a nonstick frying pan on a medium heat and add a little coconut oil

Add dollops of batter onto the hot pan and tilt the pan slightly to allow the batter to spread

Once you see little bubbles forming, flip the pancakes and cook the otherside until golden

Divide the pancakes into three, pack them away into freezer-safe bags or containers and freeze until needed

Serving ideas: a little coconut yogurt and a few berries. Chopped kiwi and a few nuts or seeds