My Coconut Almond Pancakes are a perfect fall treat. They are light, gluten-free, and sugar-free. You can top with with whatever fruit you find in your local farmers market. I love the combo of blackberries with plum or persimmon.
I also top mine with Kite Hill Vanilla Almond yogurt.
1 cup almond flour
2 tsp arrowroot
1/2 cup coconut flour
1 tsp baking soda
Pinch of sea salt
2 tbsp melted coconut oil
3 tbsp non-dairy milk
3 eggs, or if you are vegan, 3 flax eggs*
Topping: Fresh fruit, vegan yogurt such as So Delicious or Kite Hill, and Brown Rice Syrup (if you must!)
*For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute.
Whisk up all the ingredients.
Add a little more milk if your prefer your batter to be runnier.
Heat a little coconut oil in your skillet.
Fry them up good – about a minute per side.
As you stack them, spread a little coconut oil on top of each pancake.