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Coconut Free Grain Free Pancakes {Paleo, GF, CF}


Ingredients

  • 1 c blanched almond flour
  • 2 eggs room temp
  • 1/3 c maple sugar 2-3 drops of stevia can be used instead
  • 1/2 tsp baking soda
  • 1 tsp apple cider vingar
  • 1/4 tsp sea salt
  • 3/4 tsp pure vanilla extract
  • 2 Tbls Ghee, melted room temp
  • 1/3 cup Cashew milk or other nut milk
  • 3-4 Tbls Ghee for greasing pan

Instructions

  1. In mixing bowl, add almond flour, maple sugar, baking soda, salt and mix well.  

  2. Make a hole in the middle of the bowl and add eggs, vanilla, ghee, and half of the nut milk. Mix well. Add remaining nut milk if batter is too thick. Batter should be slightly thicker than traditional pancake batter.

  3. Preheat your non-stick griddle on medium to low heat.  Grease skillet well with ghee.  Pour a small pancake with 1/4 cup measuring cup.  Once bubbles appear on surface, check to see if pancake is ready to flip.  

  4. Using a metal or very thin spatula, gently turn pancake over and cook on second side for 1-2 minutes until golden brown.

  5. Remove from heat and enjoy!  Remeber to grease pan in between every pour of batter!

Recipe Notes

You will need a non-stick skillet and a metal or very thin spatula. The pancakes are delicate while cooking, but not delicate after they are done.

It is easist to work with very small size pancakes, so use a 1/4 cup measuring cup to pour batter on skillet to avoid overpouring.

If the pancakes are difficult to flip, lower the temp of your skillet and let pancake cook longer before flipping. It also helps to grease pan in between every pour of batter.