Simple, Awesome Pancakes

You are unauthorized to view this page. Please login.

  • 3 organic eggs , whisked
  • ½ cup non-dairy milk + 3 tablespoons of choice
  • 2 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • ½ cup coconut flour
  • ½ cup tapioca flour or cornstarch
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • pinch of sea salt
  • coconut oil for greasing pan

Optional toppings

  • sliced strawberries
  • bananas
  • maple syrup
  • nut butter
  • In a large bowl whisk together the eggs, milk, maple syrup and vanilla. While whisking add in the coconut flour, tapioca flour, baking powder, baking soda, cinnamon and the pinch of salt; whisk until well combined but being careful not to over mix. If your batter becomes extremely thick, simply thin with a 1-2 tablespoons of water.
  • Place a large skillet over medium heat and add about 1 tablespoon of coconut oil. Once the oil is well heated (this can take 1-2 minutes), scoop out the batter, about ¼ cup for each one, doing one pancake at a time. When you see bubbles all over the surface of the pancake, flip and cook on the other side, approximately 2-3 minutes per side.
  • Transfer to a plate and keep warm in the oven, repeating the same process with the remaining batter. Slather with a little nut butter, drizzle of maple syrup, or our favorite, fresh sliced strawberries
This recipe is adapted from one of our own recipes. The best part is you don’t walk away feeling heavy and you normally would after pancakes, but they really do taste legit.
Make ahead tip: Keep the batter in the fridge for easy breezy weekday pancakes.