These are the pancakes I have had on rotation lately for breakfast. They are easy to mix together and will last a few days in the fridge. I like to make a double batch to have a quick breakfast for a few days in a row.Print
These pancakes are easy to make and a delicious morning start.
3 eggs, large
⅓ cup almond milk
1 tablespoon apple cider vinegar
3 tablespoon maple syrup
1 teaspoon vanilla extract
3 tablespoon coconut oil, melted
¼ cup coconut sugar
1 ½ cups almond flour
⅓ cup tapioca flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon sea salt
1 ½ teaspoon cinnamon, ground
Combine eggs, almond milk, ACV, maple syrup, vanilla together using a mixer. I like to make mine with my hand mixer in my batter bowl. Add dry ingredients with melted coconut oil on top. Doing the steps in this order will help the coconut oil to mix into the cold, wet ingredients without clumping.
Cook pancakes on medium heat until beginning to bubble and flip. This should produce golden pancakes with a touch of crispiness at the edges.
I highly suggest eating warm with syrup or sunbutter, but they can be stored in a sealed container in the fridge for up to five days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Gluten Free
Keywords: pancake, breakfast, cinnamon, gluten free