A simple gluten-free and grain-free pancake recipe for the entire family!
Ingredients
• 2 Eggs
• 1/3 cup unsweetened almond or coconut milk
• ¼ cup melted coconut oil
• 1/2 cup almond butter
• 1/2 cup raw almond flour
• ¼ cup coconut flour
• ½ tsp baking soda
INSTRUCTIONS
• In a medium mixing bowl, whisk together the dry ingredients.
• Whisk in unsweetened vanilla almond milk, melted coconut oil, almond butter, and eggs until combined. Make sure your ingredients are not too cold or they will solidify the coconut oil.
• Heat a large pancake pan or griddle over medium-high heat.
• Apply coconut oil to the pan with a paper towel or spray coconut or olive oil on the pan.
• Ladle 1/4 cup batter onto the griddle for each pancake.
• Flip the pancakes over when the sides are set, about 2 minutes
• Serve with 1 tsp ghee, 2 tsp pure maple syrup, fresh berries or 2 tsp almond, peanut or cashew butter.
• Store in the fridge in an airtight container up to 3 days. Rewarm on a pan or in the toaster. They can be frozen in an airtight zip bag and defrost in the toaster before serving.
*Serving size is 2 pancakes*
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