Coconut and Almond Flour Pancakes

These are my new favorite pancakes. I top them with some Kerry Gold Irish grass fed butter and stevia and they are delish and make a great lower carb, higher protein pancake breakfast. They are kid-friendly and tastes great leftover. Make a double recipe and use as toaster pancakes during the week for a quick breakfast.

Gluten-free, dairy-free, grain free with tapioca, corn free, soy free

Puree in a blender:
1 cup almond milk plus more to make smooth pancake consistency
1 teaspoon apple cider vinegar (optional, but helps for rising)
5 pasture raised eggs
1/2 cup -packed- almond flour
1/4 cup plus 2 tbls coconut flour
1/2 cup arrowroot or tapioca flour (see note that follows*)
2 tablespoons coconut oil
2 tablespoons honey
3/4 teaspoon baking soda

*Flax or chia meal won’t work in place of the arrowroot/tapioca. You can use another 1/4 cup of coconut flour in place of the arrowroot/tapioca, but just know that the recipe will not be the same.

To make:
1. Add some coconut oil to a skillet pre-heated over low to medium heat.
2. Drop some of batter into the pan or griddle.
3. Cook each side until pancake is cooked through.
4. Add pasture raised (i.e. butter from cows that graze on grass - Kerry Gold is the one I use)

This recipe is taken from TheSpunkyCoconut.com