Submitted by: Amy Martin
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Servings: 4
Pancakes should be fluffy and delicious... like these!
2 egg
5 tbsp. canned coconut milk
1 tbsp. maple syrup
1/2 tsp. vanilla extract
2 tbsp. coconut flour
1/2 c. almond flour
1/2 tsp. baking soda
1/4 tsp. sea salt
Blend all wet ingredients (eggs, coconut milk, maple syrup, vanilla extract) together in a food processor or blender. Add remaining ingredients and process until smooth. Grease a griddle with coconut oil and cook pancakes on 225ºF. If cooking in a pan on the stove, start off cooking at medium low and then work with the temperature as everyone's stove is different. These pancakes need to be cooked slowly so they don't burn on the outside without being fully cooked in the middle. So just watch them!
Note: It is important to get blanched fine ground almond flour - baked goods turn out so much better this way! I use the brand Honeyville and it is amazing!
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