Coconut Flour + Almond Meal Pancakes

mbg Food Contributor By Christina Liva
mbg Food Contributor
Christina Liva is a writer, recipe developer, and former mbg food editor. She founded Yay Lunch and is currently based in Virginia.

In honor of national pancake day, here's an (unintentionally) grain-free pancake recipe using coconut flour and almond meal. For balance, slather generously with grass-fed butter and pure maple syrup.

Coconut Flour + Almond Meal Pancakes

Coconut Flour + Almond Meal Pancakes

Serves 4

Ingredients

  • 1/2 cup coconut flour
  • 1/3 cup almond meal
  • 1 ½ teaspoons baking powder
  • 4 organic eggs
  • 1 tablespoon flax meal
  • 1/2 cup milk (cow's, coconut, almond, etc.)
  • a pinch of sea salt
  • 1-2 tablespoons butter (if you can find grass-fed, great) + more for serving
  • pure maple syrup to drizzle

Preparation

1. In a large bow, mix all the dry ingredients: the coconut flour, almond meal, baking powder and salt.

2. Slowly whisk in the wet ingredients: the eggs, coconut oil and milk. Mix until the batter is smooth. (If it feels a little dry, add more milk until it reaches the consistency you're after).

3. Heat a large skillet over medium high heat. Add the butter and allow it to melt, then add scoops of batter (about a ¼ cup each) for silver dollar pancakes. Cook for about a minute on each side until golden brown. Slather with butter and drizzle maple syrup as desired.

Photo courtesy of the author

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