Almond Coconut Paleo Pancakes Recipe
Want a breakfast that feels a little extra special? These delicious pancakes are light, fluffy and perfect for a lazy Sunday morning breakfast – or any morning! Gluten-free, grain-free, paleo and low in sugar, they’re an easy recipe with endless possibilities for toppings.
INGREDIENTS½ cup almond flour ⅓ cup each: tapioca flour and coconut flour 2 tsp. Navitas Organics Gelatinized Maca Powder ½ tsp. baking soda ¼ tsp. salt 4 organic eggs ⅓ cup plant-based milk 1 Tbsp. honey 2 tsp. lemon juice 1 tsp. vanilla 1 tsp. almond extract Coconut oil (for the pan) Toppings: Maple syrup Coconut flakes Fresh raspberries |
DIRECTIONSIn one bowl, stir together the flours, baking soda, salt and maca powder. In a smaller bowl, combine all remaining ingredients except toppings and whisk well. Pour the wet mixture into the dry ingredients and whisk again until no clumps remain. Place a skillet over medium heat for 1 minute. Coat or spray with coconut oil, then use a measuring cup to scoop about ¼ cup of batter into the pan. Working in batches, cook each pancake for about 3 minutes per side. Makes 6-8 pancakes
Submitted by Angela Simpson | My Fresh Perspective |
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