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Paleo Vegan Pancakes Recipe

Name: Paleo Vegan Pancakes
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 cup almond flour; 3/4 cup tapioca flour; 1 Tbsp. baking powder; 1/4 tsp. sea salt; 2/3 cup unsweetened almond milk; 2 tsp. apple cider vinegar; 1 Tbsp. maple syrup; 1 Tbsp. coconut oil, melted; 1 tsp. pure vanilla extract

The Real Food Dietitians

Paleo Vegan Pancakes are soft on the inside and slightly crispy on the outside. A scrumptious pancake that even those who follow an egg-free AND grain-free lifestyle can enjoy. Top with Roasted Strawberry Vanilla Bean Sauce for extra deliciousness.

Ingredients

1 cup almond flour

3/4 cup tapioca flour

1 Tbsp. baking powder

1/4 tsp. sea salt

2/3 cup unsweetened almond milk

2 tsp. apple cider vinegar

1 Tbsp. maple syrup

1 Tbsp. coconut oil, melted

1 tsp. pure vanilla extract

Method

Combine all of the ingredients in a blender. Blend for a few seconds then stop blender and scrape sides and blend for a few seconds longer. You may also make the batter in a bowl however, blending does help to make these egg-free pancakes fluffier as stated above.

If needed, add additional liquid or flour in small increments (1/2 Tbsp. at a time) to achieve pancake batter consistency.

On medium/medium high heat pour batter on a greased skillet, about a scant 1/4 cup of batter per pancake.

Flip when pancakes begin to bubble or spatula easily slips under pancake. Continue to cook until golden brown on both sides.

Allow pancakes to cool slightly before enjoying.

Top the desired toppings such as Roasted Strawberry Vanilla Bean Sauce and nut butter.

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