Ingredients

The following ingredients have 4 Servings
  • 6 tbsp coconut flour
  • 3 eggs
  • 1 tbsp tapioca starch
  • 2 tbsp almond butter
  • 2 tbsp maple syrup
  • 1/4 cup apple sauce (can sub mashed banana)
  • 1/4 cup non-dairy milk
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1 1/4 cup all purpose flour (I used GF, regular works too)
  • 1/3 cup coconut flour
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cup non-dairy milk
  • 1/4 cup apple sauce
  • 2 tbsp almond butter
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 1 tsp apple cider vinegar

Instruction

  • Whether you're making the vegan or regular option, first add all wet ingredients to a mixing bowl and whisk together.
  • Add in the dry ingredients, making sure to spoon and level the flour into the dry measuring cup.
  • Whisk together until a smooth batter forms. Both batters should be pretty thick, and will continue to thicken as they sit. If you notice them getting too thick, just add 1-2 tablespoons of milk as needed. They do cook more easily when thick, so don't thin it out too much.
  • Heat a large pan over medium/low heat and grease lightly with oil.
  • Use about 1/4 cup worth of batter and add to the pan once warm. Spread it around slightly with the back of a spoon to form an even circle.
  • Cook for about 1-2 minutes, then flip and cook an additional 1-2 minutes. These pancakes take slightly longer to cook than traditional ones.
  • Repeat until all batter has been used. Serve with maple syrup, berries and enjoy!