Our family is more of a waffles kind-of group, but this weekend when we were snowed in I decided to try my hand at pancakes. I used my waffle recipe as a base and went from there. I wanted them to be big, fluffy, and tender – like the kind you get a small town diner. And after 2 mornings of being snowed in and having a big pancake breakfast they were perfect 🙂
And not only were they totally delicious and soft, but they’re really easy to make! I just put all the ingredients in my handy Nutri-Bullet and let it do the work. It makes for an extra fluffy pancake and reduces the amount of dishes I have to wash – it’s a win win 🙂
If you follow me through Facebook, they now require page owners to pay for fans to receive updates!!! To continue to get updates and stay connected, ‘Like’ my NEW Facebook page, hover over the ‘Like” button, and click “Get Notifications”
- 1½ C Blanched Almond Flour
- ¼ C Arrowroot or Tapioca Flour
- ½ Teaspoon Grain Free Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ¼ C Non-Dairy Milk
- ½ Tsp. Distilled White Vinegar
- 3 Large Eggs
- 1 Tablespoon Refined Coconut Oil, melted and cooled
- 1 Teaspoon Pure Vanilla
- 3 Tablespoons Honey
- Place all liquid ingredients into a blender then top with the dry ingredients and bend until well combined, I used my Nutri-Bullet 🙂 This method saves times, dishes, and makes an extra fluffy pancake! However, you can also whisk together the dry and wet ingredients in separate bowls, then stir the wet into dry, mixing well.
- Then, heat a pan or griddle over LOW heat as almond flour burns easily.
- Grease skillet with cooking spray or coconut oil and scoop ⅓ cup of batter into skillet and cook until it just starts to bubble and the bottom is golden brown. Flip and cook until the other side is golden brown as well.
this post is part of Gluten Free Wednesdays Gluten Free Fridays, Whole Food Fridays, and Allergy Free Wednesdays