At home, I pretty much eat grain-free, but sometimes I really want something “bread-y” so today I made grain-free pancakes using almond, flax and tapioca flours. With a little honey and vanilla, they weren’t too sweet and had a delightful nutty flavor. Tasty!
2 tablespoons butter or coconut oil, separated
1 cup almond milk
1 teaspoon apple cider vinegar
3 eggs (or two eggs + 1 mashed banana)
2 tablespoons butter, melted
1/4 cup raw honey or pure maple syrup
2 teaspoon vanilla extract
2/3 cup blanched almond flour
1/4 cup flaxseed meal
1/4 cup tapioca flour
1 teaspoon cornstarch-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
Pour the almond milk into a medium bowl. Gently stir in the apple cider vinegar and set aside.
Combine all of the dry ingredients in a separate bowl and mix well with a fork.
In the bowl with the almond mill, combine all wet ingredients and blend with a whisk until well combined. Pour into the dry ingredients and gently stir with a fork until the mixture is smooth.
Heat a skillet over medium -low heat with a scant tablespoon of butter or oil in the pan.
Pour about 1/4 cup of batter onto the skillet to make each pancake. Now would be the time to press a few blueberries into the pancakes, if you want. Once the top of the pancakes start to bubble slightly, about 2-3 minutes, it’s time to flip them. Let the other side to cook for an additional 1-2 minutes before removing from pan and placing on a plate.
Coat the pan with a little more butter or oil and cook the rest of the pancakes.
Serve with pure maple syrup, fresh sliced fruit, or a fruit sauce such as red currant sauce.
If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!
NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.