Updated: Jun 18
Easy like Sunday morning...or any morning! These grain-free pancakes are easy and delicious. Make extra a freeze them!
We suggest that you use all organic ingredients when possible.
1 ¾ cup almond flour
2 tbsp. chia seeds
¾ cup tapioca or coconut flour
1 tbsp baking powder
Pinch of salt
½ cup unsweetened plant-based milk
½ cup water
1 tsp. vanilla
1 tbsp maple syrup
Plant-based butter-Miyoko's Creamery Organic Vegan Butter is our fav!
or Omega 3 packed SKINNYFAT coconut oil for cooking from Calton Nutrition
In a large mixing bowl, combine dry ingredients. Add wet ingredients and mix until fully combined. It is best to let the batter sit for at least 20 minutes before cooking.
Over medium heat, melt a small amount of plant-based butter or oil on a griddle or in a large pan. Using a 1/4 measuring cup, transfer batter to griddle. Look for bubbles! Once you see bubbles forming, flip the pancake and cook on the other side for approximately 30 seconds.
To keep the first batch of pancakes warm while cooking the rest, place them on a plate and cover with a clean dish towel.
Drizzle with organic maple syrup and top with fresh berries if you'd like!
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