Perfectly Paleo Pancakes

Serves: 4 (2 pancakes per svg)

While most pancakes are heavy in refined carbs and sugar, this recipe offers an alternative to this typical breakfast. Packed with eggs, gluten free flour and free of dairy and refined carbs – I love this recipe. A healthier twist on a Saturday morning meal we likely all grew up on!

DF, GF, SF, PNF, Paleo

Ingredients:

Dry ingredients:

·      2/3 c almond flour

·      ½ c cassava flour

·      ½ tsp baking soda

·      ¼ tsp salt

·      2 tbsp coconut sugar - Optional if not using maple syrup

Wet Ingredients:

·      4 large eggs

·      ¼ c DF milk (unsweetened almond or coconut milk are both paleo)

·      1 tsp apple cider vinegar

·      1 tsp vanilla extract

·      1 tbsp maple syrup (see note above about coconut sugar)

For cooking:

·      Ghee or coconut oil to grease pan

Directions:

1.     Heat large skillet on medium heat; once hot, add ghee or coconut oil to skillet to melt.

2.     While skillet is warming, whisk together all wet ingredients until well combined. In a separate bowl, mix dry ingredients until well combined.

3.     Slowly add dry ingredients to wet ingredient mixture, until batter is mixed well and is smooth.

4.     Once skillet and oil are hot, make pancakes. Each pancake is ~1/3 c of mixture. Go “low and slow” cooking for ~3 minutes on first side, and then flipping and cooking on second side for ~2 minutes.

5.     Remove from pan and serve. These pancakes go well with maple syrup, spread with peanut butter, or served with fresh blueberries!