20-min Almond Flour Pancakes with Fresh Berry Compote.

1. Preheat your griddle on low heat and lightly grease it.

2. In a bowl, whisk together the almond flour pancake mix, olive oil, cinnamon, milk, and eggs until smooth.

3. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes on each side, or until golden brown.

4. In a small cast iron skillet or a pot on the stove, combine the berries, lemon juice, and sugar. Cook until the berries soften, then mash them slightly to create a compote.

5. Serve the pancakes topped with the berry compote, a dusting of powdered sugar, and extra fresh berries. Enjoy!