Happy Memorial Day!! I hope you all are having a wonderful long weekend filled with friends, family, and good food. Speaking of good food... here's another yummy one for breakfast (or lunch/dinner, since I tend to eat pancakes at all times of the day!).
If you can't tell already, this is like my 3rd pancake post. I have a small obsession with pancakes, and I'm always trying to make them better, healthier, yummier, etc. Although this recipe isn't necessarily healthier than previous ones I've posted, it's for sure yummier. These pancakes have a bit of crispiness to them around the edges that I LOVE - maybe because I cooked them in a hotter pan, or maybe because of the ingredients - I don't know! But these were so DARN yummy, I cannot wait to make them again.
I didn't experiment much with this recipe, but I'm sure you could throw flax seeds, blueberries, bananas - whatever you want in them for additions really. I almost always add some ground flax seed and berries, but I didn't have it on hand this time around. I always recommend having coconut flour and almond flour on hand, since those are the two I usually use to bake with, but this recipe calls for a new one: arrowroot flour. Actually, it's more of a starch, and doesn't have much nutritional value (although it does contain some protein!) but it sure makes these pancakes delish!
- 1 cup almond milk
- 1 teaspoon apple cider vinegar (optional, but helps for rising)
- 5 large eggs
- 1/4 cup packed almond flour (make sure you pack it into the cup)
- 1/2 cup coconut flour
- 1/2 cup arrowroot flour
- 2 tablespoons coconut oil
- 2 tablespoons honey
- 3/4 teaspoon baking soda
- optional additions: flax seed, blueberries, raspberries
- Heat a pan over low/medium heat, and add coconut oil or butter to grease the pan.
- Pour batter in pan to create medium sized pancakes (I fit about 4 pancakes on the pan each time).
- Cook each side of the pancake until it is lightly brown/crispy on each side.
- Serve with pure maple syrup or a berry topping for a lower sugar option!