THIS RECIPE IS GLUTEN-FREE AND PALEO.
- 1 cup almond milk
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1/4 cup almond flour, packed
- 5 eggs
- 2 tbsp + 1 tsp (for the pan) coconut oil
- 1 tsp lemon juice
- 1 tsp baking soda
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Add all ingredients to a mixing bowl (reserving 1 tsp of coconut oil for the skillet), and whisk until well combined.
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Add 1 tsp of coconut oil to a large skillet.
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Heat oil over medium heat until melted. Swirl coconut oil around hot skillet until coated.
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Drop desired amount of batter into hot skillet. You may need to spread batter with the back of a spoon to spread evenly. (In a large skillet, I make 3 pancakes at a time).
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Heat for 1 minute or until just golden and stuck together enough to flip.
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Flip, heat for an additional 1 minute or until just golden on the other side.
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Place cooked pancakes on a serving plate and cover to keep hot.
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Repeat process until all batter is used.
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Serve while hot. ENJOY!
When shopping for ingredients, I try and stick to the 'Clean 15 and the Dirty Dozen' rule when it comes to buying organic fruits and vegetables. I have listed all ingredients simply by name, and have left off words such as "organic", "grass fed", "free-run" etc. I encourage you to do your own research and consume what works best for you.