Ingredients

The following ingredients have 8 Servings
  • 1/3 cup coconut flour (like this one)
  • 1/3 cup almond flour (like this one)
  • 3 eggs
  • ½ cup almond milk or coconut milk + ½ tsp apple cider vinegar (mixed in separate bowl)
  • 1 tsp GF vanilla extract
  • ¼ tsp baking soda
  • tsp Sweetener of choice: 2 pure maple syrup (or for low carb use 2 tsp erythritol or other low carb sweetener equivalent.)
  • 1 tbsp butter or coconut oil (melted)
  • 1/8 tsp sea salt *optional

Instruction

  • In a large mixing bowl combine all the pancake ingredients: 1/3 cup coconut flour, 1/3 cup almond flour, 3 eggs, the1/2 cup almond milk and ½ tsp vinegar mixture, 1 tsp vanilla extract, ¼ tsp baking soda, sweetener of choice, 1 tbsp melted butter or coconut oil, 1/8 tsp sea salt. Mix together until thoroughly combined.
  • Heat a large lightly greased griddle or skillet on stove top to medium high heat. Make sure griddle is heated before pouring batter.
  • Spoon or pour pancake batter onto griddle, and wait a couple minutes or until batter starts to bubble. Turn pancakes with spatula turner and cook other side until middle is done. May need to adjust heat at this point, depending on if pancakes are burning or taking too long to cook.
  • Once each pancake is done, I put them on an oven safe plate in the oven on warm (185 F) to keep them warm while making the others, and to get the any slightly underdone pancake centers completely done as well.
  • Remove from oven and serve with condiments of choice.