1/2 cup plant-based milk
2 Tbsp almond flour
1 tsp baking powder
1 pinch of salt
Whisk together the eggs and milk and then stir in the rest of the ingredients. Let stand a few minutes before it’s time to start scrambling.
Use a bit of coconut oil in the pan to prevent sticking and fry the pancake over low heat, stirring occasionally, just like when making scramble eggs.
Serve warm with a dollop of coconut yogurt and berries!