Makes 4 medium size pancakes
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1 scoop Paleo vanilla or vanilla almond powder
- Optional- Not Paleo but good, 1 Tbsp PB2 (powdered peanut butter)
- This is an odd amount but it works best, just a little less than 1 cup unsweetened coconut milk, a little more than 3/4 cup and a little less than 1 cup
- 3 eggs
- 1 Tbsp Agave syrup or 100% pure maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
100% maple syrup, sliced banana, sliced strawberries, walnuts , pecans or melted nut butter for topping
Combine all ingredients and mix well, let sit for a few minutes, this will help them rise better
Heat a large skillet and melt 1 Tbsp organic unsalted butter over high heat
Reduce heat to about a 4 out of 1-10 heat settings
It works best to do 1 at a time unless it is a large skillet then cook 2 at a time. If you overcrowd the pancakes, they will be hard to flip.
Cook each one until lightly bubbling and you can flip the pancake without them falling apart, they will start to puff up, about 4-5 minutes. You may find it helpful to use 2 spatulas to flip the pancakes. Use one spatula to scoop up the pancake and use the other spatula to help push the pancake onto the spatula. Test the time on the first pancake as not to burn the first side, that is why it is important to cook on low.
Cook on the other side for about 2 minutes or until cooked through.
Add more butter or spray olive oil if needed