As a family… we take our pancakes pretty seriously. These are gluten free, and also heat up really well for days. They’re fluffy, but not gummy. Serve with berries, maple syrup, and maybe bacon or sausage on the side.

Ingredients

• 1.5 cups almond flour
• 1/4 cup tapioca starch/flour
• 1.5 tsp gluten free baking powder
• 1/4 tsp salt
• 3/4 cup milk
• 2 tbsp oil (I use avocado)
• 2 eggs
• 2 tbsp honey or maple syrup
• Optional : serve with maple syrup, side dish of fresh fruit, berries, sausage or bacon

Directions

1. Combine dry ingredients
2. Mix in wet ingredients, whisking until well combined
3. Heat skillet to medium heat with butter or oil.
4. Pour 1/4 cup of the pancake batter into the hot pan or griddle for each pancake (grease as needed).
5. Cook for a couple minutes until bottom is cooked and it feels flippable.
6. Cook for an additional minute or so until done.
7. Keep going until the batter is gone.
8. Enjoy served with maple syrup and an optional side dish.

Tips

• Heating your skillet after you have the batter mixed allows for you batter to thicken up a bit. Gluten free flours like to sit for a little while after mixing.
• Make extra for quick breakfasts. These reheat well for days.
• Don’t have tapioca starch? Replace with arrowroot, or cornstarch.

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