Servings: 4 servings 1x
Ingredients
- 1 cup almond flour
- 3/4 cup tapioca flour
- 1 Tbsp. baking powder
- 1/4 tsp. sea salt
- 2/3 cup unsweetened almond milk
- 2 tsp. apple cider vinegar
- 1 Tbsp. maple syrup
- 1 Tbsp. coconut oil, melted
- 1 tsp. pure vanilla extract
Instructions
- Combine all of the ingredients in a blender. Blend for a few seconds then stop blender and scrape sides and blend for a few seconds longer. You may also make the batter in a bowl however, blending does help to make these egg-free pancakes fluffier as stated above.
- If needed, add additional liquid or flour in small increments (1/2 Tbsp. at a time) to achieve pancake batter consistency.
- On medium/medium high heat pour batter on a greased skillet, about a scant 1/4 cup of batter per pancake.
- Flip when pancakes begin to bubble or spatula easily slips under pancake. Continue to cook until golden brown on both sides.
- Allow pancakes to cool slightly before enjoying.
- Top the desired toppings such as Roasted Strawberry Vanilla Bean Sauce and nut butter.
Notes
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Nutrition Information
- Serving Size: 1/4 recipe
- Calories: 283
- Fat: 18g
- Sodium: 200mg
- Carbohydrate: 29g
- (Fiber: 3g
- Sugar: 4g)
- Protein: 6g