Yields: 12 pancakes
- coconut oil for greasing the pan
- 3 large eggs
- 1/2 cup almond milk
- 2.5 cups blanched almond flour
- 1/4 cup coconut flour
- 1/4 tbs. baking soda
- 1/2 tsp. cream of tartar
- ¾ tsp. sea salt
- 1/8 cup melted coconut oil
- 1/2 tsp. vanilla extract
- desired amount of almond butter
- desired amount of berries
For pancake mix, combine almond flour, coconut flour, cream of tartar, and sea salt in a mixing bowl. Heat a well-seasoned cast-iron skillet or griddle over medium heat. Add a teaspoon of coconut oil and swirl to coat the pan. Place all of the ingredients in a blender or food processor, in this order; eggs, almond milk, pancake mix, coconut oil, and vanilla. Pour approximately ¼ cup of the batter per pancake onto the pan and spread lightly into a 4-inch wide circle. Cook for 2 to 3 minutes on the first side, until bubbles form on the surface and the sides lift easily. Flip and cook for 1 to 2 more minutes. Repeat with the remaining batter, adding a little more oil to the pan if the pancakes begin to stick. Once somewhat cooled, serve with almond butter spread on top and berries.
Recipe adapted from Danielle Walkers. “Fluffy Pancakes.” in Against All Grain. Gluten-free, Dairy-free, and Paleo Recipes to Make Anytime. pg. 68. Print.