With all the rainy days, everyone wants to eat pancakes. These paleo pancakes are a winner. It is made from a combination of coconut flour, tapioca flour and almond flour, they’re light, fluffy and delicious. They’re the best paleo pancakes and could easily be mistaken for traditional pancakes.
- 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
Whisk all of the dry ingredients together in a bowl.
In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and whisk until well combined.
Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
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.
Serve immediately with maple syrup, bananas and other toppings.
The vinegar is important to this recipe as it helps to make the pancakes fluffy, but you can use any type of vinegar.