Pancakes
**Pancakes** These pancakes are made with a blend of almond flour, coconut flour, and flaxseed meal. They are gluten-free, grain-free, and dairy-free. They are also fluffy, moist, and delicious. Serve them with your favorite toppings, such as maple syrup, honey, or fruit.
I first developed this recipe for pancakes as a way to use up some leftover almond flour. I was pleasantly surprised at how well they turned out. They were fluffy, moist, and delicious. I have since made them many times, and they have become a favorite of mine. I love that they are gluten-free, grain-free, and dairy-free. They are also a good source of protein and fiber. The key to making these pancakes is to use a combination of almond flour, coconut flour, and flaxseed meal. Almond flour gives the pancakes a light and fluffy texture. Coconut flour adds a bit of sweetness and richness. Flaxseed meal helps to bind the ingredients together and gives the pancakes a boost of protein and fiber. I also like to add fresh berries and chopped nuts to my pancakes. This gives them a bit of extra flavor and texture. You can use any type of berries or nuts that you like. These pancakes are a great way to start your day. They are healthy, delicious, and easy to make.
Pancakes Pancakes Pancakes Pancakes
Prep time: 10 | Cook time: 15 | Serves: 4
Ingredients
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup flaxseed meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup almond milk
  • 1 tablespoon melted coconut oil
  • 1/4 cup fresh berries (such as blueberries, raspberries, or strawberries)
  • 1/4 cup chopped nuts (such as walnuts, pecans, or almonds)
Instructions
  1. Preheat a griddle or frying pan over medium heat.
  2. In a large bowl, whisk together the almond flour, coconut flour, flaxseed meal, baking powder, and salt.
  3. In a separate bowl, whisk together the egg, almond milk, and coconut oil.
  4. Add the wet ingredients to the dry ingredients and whisk until just combined.
  5. Fold in the berries and nuts.
  6. Drop the batter by 1/4 cupfuls onto the hot griddle or frying pan.
  7. Cook for 2-3 minutes per side, or until golden brown.
  8. Serve immediately with your favorite toppings, such as maple syrup, honey, or fruit.
Why It Works
  • Almond flour gives the pancakes a light and fluffy texture
  • Coconut flour adds a bit of sweetness and richness
  • Flaxseed meal helps to bind the ingredients together and gives the pancakes a boost of protein and fiber
  • Fresh berries and chopped nuts add a bit of extra flavor and texture