My choice! **Natural peanut butter, banana, blueberries and warm pure maple syrup! Yummmm!
**for Paleo choose another nut butter such as almond
I made these this morning and they definitely passed the husband test. You all know how different some gluten free and Paleo recipes can be! Sometimes they are dry and very unappetizing. But not these! I am very happy with the result of this pancake recipe.
Here is my recipe. If you make them snap a pic and tag me on Instagram, Facebook or Twitter. You can also post a comment at the bottom of this page. I hope you enjoy these as much as we did!
Ingredients
4 eggs, large, organic-cage free if possible
1/2 cup coconut milk, full fat, canned
1/2 cup almond milk, vanilla unsweetened
2 tsp pure vanilla extract
1 tbsp honey, raw unfiltered
1 tsp apple cider vinegar, unfiltered
1/2 cup Coconut flour
1 tbsp almond flour
1 tsp baking soda
1/2 tsp sea salt or kosher salt
Coconut oil or grassfed butter for the griddle or pan.
Preheat a griddle to medium heat. I set mine to 350 degrees.
1. Whisk eggs in a bowl just until they are bit foamy.
2. To the eggs add the coconut milk, almond milk, vanilla extract, honey, and apple cider vinegar. Whisk until combined.
3. In a separate bowl whisk the flours, baking soda, and salt together.
4. Add the liquid ingredients to the dry and whisk together until complete combined.
5. Oil your pan or griddle with a little coconut oil or grassfed butter. Scoop batter with a 3/4 ounce ice cream scoop for each pancake and cook on the first side for about 2 minutes. The edges will begin to look a little dry. Be gentle when flipping. Gluten free pancakes are a little more delicate.
Cook on the second side for 1-2 minutes. Keep warm in the oven on a low temperature until all the pancakes are ready.
Yields about 10 pancakes using a 3/4 ounce ice cream scoop.
Then devour!
I almost didn't get this picture. I was so busy eating!
Happy Pancake Sunday!
Melody
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