- 3 large eggs
- 1 Tbsp . coconut water
- 2 Tbsp. honey
- 1/2 tsp. cinnamon
- 1 1/2 cups almond flour
- 1/4 tsp. baking soda
- Pinch of sea salt
- 1/2 cup cooked, mashed adzuki beans
- Coconut oil spray, for cooking
Whisk together eggs, coconut water and honey in a large bowl.
Add almond flour, cinnamon, baking soda and sea salt and mix until thoroughly combined. Stir in mashed adzuki beans.
Heat a skillet over medium low heat. Spray with coconut oil.
Using a tablespoon or a medium-size ice cream scoop, drop pancakes onto skillet.
Once a crisp edge has formed, use a spatula to flip pancakes and continue cooking on the other side, about 2 minutes.
Repeat with the rest of the batter and serve immediately.