5 Minutes

10 Minutes

15 Minutes

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 4 Servings

• ½ Cup Almond Flour
• ¼ Cup Cassava Flour
• ¼ Cup Gluten Free All-Purpose Flour – I used Bob’s Red Mill
• 1/8 Cup Tapioca Flour
• 3 Tablespoons Coconut Sugar
• 1 Teaspoon Baking Powder
• ½ Teaspoon Cinnamon
• 1/8 Teaspoon Salt
• 2 Tablespoons Melted Coconut Oil
• ½ Teaspoon Vanilla Extract
• ½ Cup Almond Milk
• 1 Egg
• 1 Tablespoon Ghee or Vegan Butter
• ¼ Cup Pure Maple Syrup

1. Add all dry ingredients to a medium mixing bowl – all flours, sugar baking powder, cinnamon, and salt. Mix with whisk until evenly combined.
2. In a small mixing bowl add all the wet ingredients – melted coconut oil, vanilla extract, almond milk, and egg. Whisk until combined.
3. Pour wet ingredients into dry ingredients and stir lightly until combined. Set aside.
4. Warm up a large skillet to medium heat. Add ghee or butter to skillet. Allow to melt & spread out evenly.
5. Once pan has some sizzle, ladle about 1/3 Cup batter into round circles for pancakes. Allow to cook through until golden on bottom – about 4 minutes. Flip pancakes and cook another 3-4 minutes until golden.
6. Serve with maple syrup, recommend 1-2 tablespoons as a serving.
7. Optional: Add ¼ Cup Blueberries to Batter / Top with Sliced Bananas or Berries of Choice

*Try and use all organic ingredients if possible