Paleo Pancakes (gf)
This is a gluten free and dairy free take on the classic pancake - a brunch and breakfast-for-dinner staple. They're fluffy, light and delicious. If you really want to go for it, add some fresh blueberries or dark chocolate chips.
*serves 2-3
Ingredients:
1 ½ cups almond flour
2 tbsp coconut flour
1 tbsp baking powder
¼ tsp salt
1 tbsp coconut sugar
3 tbsp grapeseed oil or coconut oil
2 eggs
¾ cup almond milk
Optional: blueberries, chocolate chips
Steps:
Whisk together the oil, eggs and almond milk in a bowl.
Add the remaining ingredients and whisk until just combined, being careful not to overdo it.
Preheat a slightly oiled griddle to medium heat. Scoop about ⅓ cup of batter for each pancake. If you’re adding blueberries or chocolate chips, sprinkle them on each pancake now.
Once you start seeing bubbles in the batter (after about 4 minutes), flip the pancakes and cook about 4 minutes more, or until golden on both sides and cooked in the middle.
Serve with maple syrup and enjoy immediately!