Whether you are gluten-free, paleo, or just looking for a healthier alternative to your usual breakfast routine, these grain-free pancakes are a delicious way to start your morning! An added bonus: almond flour is lower in carbohydrates and higher in protein than wheat flour, contains heart healthy fats, and has an amazing buttery taste.
- 1/2 cup milk (cow, goat, almond, hemp, or coconut)
- 2 eggs
- 1 Tbs honey
- 1 tsp vanilla extract
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 2 to 3 tsp coconut oil (for cooking)
Mix all ingredients except the oil together in a large bowl. Warm 1 tsp of coconut oil in a large skillet over medium low heat. Pour 1/4 cup of pancake batter into skillet, spreading and shaping with the back of a spoon as needed for uniform thickness. Watch the pancakes carefully as they cook, grain free pancakes tend to cook quicker and burn faster than their wheat counterparts. Flip the cakes after bubbles rise to the surface, about 1 to 2 minutes. Cook on the second side for another 1 to 2 minutes then transfer to a warm (200 degrees Fahrenheit) oven while you cook the remaining batter. Add more oil to the pan as necessary. Serve these pancakes warm with your favorite toppings. I added a drizzle of raw honey, fresh bartlett pears, and roasted hazelnuts to mine.