NIGHTSHADE-FREE, VEGETARIAN
When I was growing up, my dad used to make pancakes for the family every Saturday morning. This is a version of his current recipe, which he still makes for us when we’re visiting. According to Dad, the secret to fluffy pancakes is mixing the ingredients in the blender—so don’t skip that step!
Makes 3 servings (about 10 medium pancakes)
Prep time: 10 minutes
Cooking time: less than 20 minutes
4 medium eggs, lightly beaten
¾ cup almond flour
¼ cup coconut flour
½ cup canned full-fat coconut milk
2 tablespoons raw honey
1 teaspoon pure vanilla extract
½ teaspoon apple cider vinegar
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
Coconut oil or ghee
Toppings (optional)
Fresh fruit
Ghee or coconut oil
Pure maple syrup
1. Place the eggs, almond flour, coconut flour, coconut milk, honey, vanilla, vinegar, baking soda, and cinnamon in a blender and blend on high speed for 30 to 45 seconds, until completely blended.
2. In a large skillet, melt about 1 teaspoon coconut oil over medium heat. Pour enough batter into the skillet to make 2 medium pancakes, spreading each pancake with the back of the ladle to smooth it evenly into a circle. When the pancakes start to bubble on top and the sides firm up, carefully flip them and cook until golden brown on the second side, 1 to 2 minutes. Remove the pancakes from the skillet and set aside.
3. Add more oil to the skillet and repeat with the remaining batter. Serve warm, garnished with your toppings of choice.
Noelle’s tip: These pancakes keep well in the refrigerator or freezer, so feel free to double the batch and add them to your grab-n-go breakfast stash.
Change it up: Just after pouring the batter into the pan, add a few fresh blueberries or slices of banana to each pancake.