Ingredients

1/2 cup almond flour
1/3 cup tapioca flour
1/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp salt
4 large eggs
1/4 cup almond milk
1 tbsp honey, or maple syrup
1 tsp white wine vinegar
1 tsp vanilla extract
ghee, butter or coconut oil to coat skillet

Instructions

1.Whisk all of the dry ingredients together in a bowl.
2.In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and whisk until well combined.
3.Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
4.Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They're much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
5.Serve immediately with maple syrup, bananas and other toppings.

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