This is my go-to pancake recipe. They are PERFECT for loading up on all the toppings! Because lets be real, the best thing about a stack of pancakes is the toppings... no? Now don't get me wrong-- these aren't my mama's pancakes! I mean common'... they're made with almond flour! But they are fluffy and tasty nonetheless. As a bonus, they are gluten free- making them feel good on my tummy. Being made with almond flour, they are filling but they don't make me feel like crap and go into a food comma either. I hope you enjoy them!
Note: If you want them a little sweet, feel free to add a tablespoon or two of honey.
- 1 cup almond flour
- 1/2 tsp salt
- 1 egg
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- 1/2+ coconut milk
- 1 tbsp butter or coconut oil
- Whisk together dry ingredients. Add egg. Add coconut milk a little at a time. Whisk until you reach a runny consistency. (But not too runny!)
- Heat a skillet on medium heat. Add butter or coconut oil. Pour about 1/4 a cup of batter at a time. Flip when half way done and cook until both sides are golden brown! Add more butter to the pan as necessary.