INGREDIENTS
2
Eggs
1/4 cup
Coconut cream
2/3 cup
Almond flour
2 tbsp
Arrowroot flour
1/2 tsp
Baking powder
2 tbsp
Cane sugar
1 1/2 tsp
Cinnamon
1 2/3 tbsp
Palm sugar
1 dash
Salt
2 tbsp
Tapioca flour
1/2 tsp
Vanilla
1 tbsp
Coconut oil
1/2 tbsp
Butter, grass-fed
2 tbsp
Butter or ghee, grass-fed
1/4 cup
Cashew milk