Makes 6-8
Ingredients:
Dry Ingredients
1/2 cup almond flour
1/3 cup tapioca flour
1/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp salt
Wet Ingredients
4 large eggs
1/4 cup almond milk
1 tbsp honey, or maple syrup
1 tsp lemon juice
1 tsp vanilla extract
ghee or coconut oil to coat skillet
Toppings:
Berries
Cinnamon
Sliced almonds
Drizzle of honey
Directions:
Whisk all of the dry ingredients together in a bowl.
In a separate bowl, combine all of the wet ingredients. Then, add the wet ingredients to the dry and combine
Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They're much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
Serve and top with berries, cinnamon and sliced almonds and drizzle of honey
