Almond Coconut Paleo Pancakes

INGREDIENTS 1/2 cup Almond Flour 1/3 cup each Tapioca Flour and Coconut Flour 2 tsp Navitas Organics Gelatinized Maca Powder 1/2 tsp Baking Soda 1/4 tsp Salt 4 Eggs 1/3 cup Unsweetened Almond or Coconut 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	DIRECTIONS In one bowl, stir together the flours, baking soda, salt and Maca. 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 1/4 cup of batter into the pan. Working in batches, cook each pancake for about 3 minutes per side. Stack, sprinkle with toppings as desired and serve! Makes 6-8 pancakes Submitted by Angela Simpson of My Fresh Perspective

INGREDIENTS

1/2 cup Almond Flour

1/3 cup each Tapioca Flour and Coconut Flour

2 tsp Navitas Organics Gelatinized Maca Powder

1/2 tsp Baking Soda

1/4 tsp Salt

4 Eggs

1/3 cup Unsweetened Almond or Coconut 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

DIRECTIONS

In one bowl, stir together the flours, baking soda, salt and Maca.

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 1/4 cup of batter into the pan.

Working in batches, cook each pancake for about 3 minutes per side.
Stack, sprinkle with toppings as desired and serve!

Makes 6-8 pancakes

Submitted by Angela Simpson of My Fresh Perspective