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Prep time
10 minutes
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Cook time
10 minutes
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Serves
8
Author Notes
These pancakes are perfect for any morning! They're 100% paleo-friendly and freezer perfectly for future breakfasts. —Sara
Ingredients
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1/4 cup
Coconut Flour
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1 tablespoon
Tapioca Flour
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1/2 teaspoon
Baking Soda
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1/2 teaspoon
Cinnamon
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1/8 teaspoon
Nutmeg
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2 tablespoons
Cashew Butter
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1/2 cup
Almond Milk
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1
Egg
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1/2 teaspoon
Vanilla Extract
Directions
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Have a griddle heating up to a medium-low temperature and grease with your choice of oil (i.e. ghee or coconut oil spray).
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In a small bowl, mix all of your dry ingredients till combined.
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In a larger bowl, whisk all of your wet ingredients till combined.
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Pour the dry ingredients into the wet and whisk till combined.
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Use a large spoon to make slightly bigger than silver dollar size pancakes.
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Let cook for 2-4-minutes on one side and flip and cook for an additional 2-3-minutes.
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Place on a cooling rack and either wrap + store in the freezer or serve immediately.
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