Weekend paleo pancakes

I created these pancakes as a healthy alternative to ‘American style’ pancakes which my daughter Freddie LOVES…I call them weekend pancakes, otherwise, she’d want them every morning, feel free to make them whenever you please!

Prep time: 5 minutes Cook time: 5 minutes Serving size - about 4/5 medium pancakes to make more, dimply double the recipe.

Ingredients 

• ½ cup (50g) of almond Flour 

• ⅓  cup (55g) of tapioca flour 

• 2 tsps of coconut sugar 

• 1 tsp of bicarbonate of Soda

• 1 tsp of cinnamon 

• A pinch of Himalayan or sea salt.

• ½ tsp of vanilla paste

• 1 egg

• 1 tbls of milk*

• A knob of Butter or tbls of macadamia / coconut oil for frying

* use whatever milk takes your fancy, cows, goats, almond, oat etc…

Method 

• Mix the first 7  ingredients

• Add the egg and whisk until smooth 

• Add the milk, a drop at a time - you want a thick batter what ‘ribbons’ off the spoon

• Heat the oil in a frying pan over a medium heat

• Once the butter begins to foam/oil is heated, add a spoon of batter to the pan (I cook about 3 at once depending on pan size)

• Keep a close eye on the pan, once you notice air bubbles appear on the top of the pancake (after about 2 mins) flip over using a spatula and cook the other side until golden brown

Serve with whatever takes your fancy - we like:

• Coconut yogurt with berries and maple syrup

• Chopped fruit salad and coconut yogurt

• Fruit compote and whipped cream/coconut yogurt

• Bacon and maple syrup