These delectably sweet and surprisingly easy pancakes are paleo, gluten free, and dairy free, too!
Servings 3 servings
- 2 tablespoons honey or maple syrup
- 2 tablespoons neutral oil like avocado or melted refined coconut oil
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup milk of choice almond, coconut, etc.
- 1 teaspoon vinegar
- 3/4 cup almond flour
- 1/4 cup tapioca starch
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- salt big pinch
In a large bowl, whisk together the honey or maple syrup, vanilla, eggs, milk, vinegar, and the oil.
In a separate bowl, mix the almond flour, tapioca starch, coconut flour, baking soda, and salt.
Combine both bowls and mix until everything is fully combined. If you like thinner pancakes, add an additional 1 or 2 tablespoons of milk and stir.
Scoop the batter into a 1/3 measuring cup. Very slowly pour the batter onto a pan or greased griddle over medium heat to make one pancake.
Cook each pancake about 2 or 3 minutes, or until the batter begins to bubble and puff up. Flip the pancake and cook until it is golden brown. Repeat with the rest of the batter.
Top with ghee and maple syrup, honey, whipped topping and fruit, or your favorite toppings.
- Vegan: Use maple syrup instead of honey, flax egg instead of eggs, and non-dairy milk
Serving: 1serving | Calories: 387kcal | Carbohydrates: 21g | Protein: 13g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 164mg | Sodium: 485mg | Potassium: 61mg | Fiber: 6g | Sugar: 2g | Vitamin A: 238IU | Calcium: 117mg | Iron: 2mg | Net Carbs: 15g