This morning I came home from the gym, walked into the kitchen and HOLY MOLY these paleo pancakes were on the table. I have been following the paleo way of eating for almost three years, but have never been able to eat dairy. So until this morning, I never knew the goodness of a pancake. While these fluffy pancakes look like they’re loaded with white sugar, flour and milk – they are actually 100% dairy-free, gluten-free and sugar-free. Whether you follow paleo or not, this recipe is a great healthy alternative to regular pancakes.
My pancakes were topped with fresh strawberries and banana, Vanilla & Nutmeg Co Yo Coconut Ice Cream and a drizzle of Camp 100% Pure Maple Syrup.
Ingredients to blend (in a blender):
1 cup of almond milk
1 teaspoon of apple cider vinegar (optional, but helps for rising)
5 large eggs
1/4 of a cup of almond meal
1/2 of a cup of coconut flour
1/2 of a cup of tapioca flour
2 tablespoons of coconut oil
2 tablespoons of honey
3/4 teaspoon of baking soda
1 teaspoon of vanilla extract
1 tablespoon of cinnamon
Method:
1. Add some coconut oil to a pre-heated skillet.
2. Drop some of batter into the pan. Swirl the batter out with the back of the spoon to make the pancake larger.
3. Cook each side until pancake is cooked through.
