Fluffy Paleo Pancakes
Ingredients
The batter
-
1½
cups
almond flour
-
2
Tbsp
tapioca flour
-
1
tsp
baking powder
-
1
tsp
cinnamon
-
¼
tsp
salt
-
1
large
egg
-
1
cup
coconut milk (from can) or ¾ cup almond milk
-
1
tsp
vanilla
For cooking
-
1
Tbsp
butter or coconut oil
Instructions
- Mix almond flour, tapioca flour, baking powder, cinnamon, and salt in a large bowl.
- Whisk the egg in a small bowl.
- Add vanilla and milk to the egg and mix well.
- Combine wet ingredients with dry ingredients and stir until thick batter forms.
- Heat a pan with butter or coconut oil over medium heat.
- Scoop ¼ cup of batter onto the pan for each pancake.
- Cook until bubbles form and the edges look golden brown, about 3-4 minutes, then flip.
- Cook the other side until fully cooked through.
- Serve with butter, maple syrup, and fruit.
Nutrition Facts (estimated)
Servings
8 pancakes
Calories
200
Total fat
12g
Total carbohydrates
18g
Total protein
6g
Sodium
150mg
Cholesterol
186mg
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