PALEO PANCAKES

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.

	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