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Pancakes (Paleo, Gluten free)
Prep Time
10 min.
Prep Notes
All ingredients should be as room temperature as possible.
Cooking Time
15 min.
Yields
15 pancakes
Ingredients
- 3 large eggs room temperature
- 1/3 cup full fat coconut milk (or any dairy-free milk)
- 3 Tbsp coconut oil or ghee, melted and cooled to almost room temperature
- 1/2 Tbsp fresh lemon juice or apple cider vinegar
- 3 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 1/2 cups blanched almond flour
- 1/3 cup arrowroot flour or tapioca flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
Directions
- Combine all dry ingredients in a mixing bowl and set aside.
- In a mixing bowl, whisk together the eggs, maple syrup, coconut milk, lemon juice or ACV, vanilla, and coconut oil or ghee until very smooth.
- Slowly pour the dry ingredients into the wet and whisk well into smooth (batter should be somewhat thick)
- Heat a large griddle or non stick pan over medium heat and grease with a very small amount of coconut oil to keep pancakes from sticking.