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Pancakes (Paleo, SCD, GAPS, grain free, dairy free, refined sugar free)

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Ingredients

Units Scale
  • 2 1/2 cups blanched almond flour (I use Honeyville)
  • 6 extra large eggs
  • 1/2 cup milk of choice or water (I use cashew milk or water)
  • 1/4 cup honey (I omit for low carb)
  • 1 tablespoon vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 1/4 cup coconut oil
  • ghee, or coconut oil for cooking pancakes

Instructions

  1. Mix all ingredients except ghee in a blender until combined.
  2. Heat griddle on medium low. Once hot, add ghee or coconut oil.
  3. Pour in about 1/4 cup batter. Once edges look dry and bubbly, flip carefully.
  4. I’ve found it’s better to cook these on low to medium-low heat. Cast iron retains heat very well. I have found it bet to adjust the burner while cooking these – lowering heat a pinch, then possibly turning up a pinch.

Find it online: https://mybigfatgrainfreelife.com/2011/12/pancakes-grain-free-gluten-free-dairy-free.html