Pancakes – who doesn’t love them? They were a Saturday favorite growing up and we often have “bupper” at our house – breakfast for supper! Right now being all the things free – sugar, grains and dairy – I was sent the following recipe for pancakes and they were a nice change from my morning smoothie!
- Ingredients list:
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup tapioca flour (I used arrowroot flour)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 eggs
- 1/4 cup almond milk (I used unsweetened)
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
- coconut oil, ghee, or butter for the pan
I’m not really a direction follower once it gets past the ingredient list, but, all you need to do is mix up the dry in one bowl, lightly whisk to combine the wet ingredients in another bowl and add wet to the dry, and you’re good to go.
I like to cook my pancakes over fairly low heat, so they took a bit of time to cook, but that’s ok – that way I can eat the first one while the second is cooking. I topped with frozen blueberries that had melted just a tad and it was delicious.
They do have an egg-y taste to them – similar to a cream puff – so next time I’m going to add more milk to make them more crepey. Either way – I’ll definitely be making them again.
This food journey has been exactly that – a journey – so I’m super thankful for recipes that just work. This recipe is from downshiftology – you can check it out here!
Let me know if you decide to try them – also – what do you top your pancakes with? I would like to say I know of alot of variations but I don’t – not yet anyways. I honestly used to just sprinkle a little white sugar on top of mine, but not anymore 🙂