Pancake Perfection
These almond flour and coconut flour pancakes are a great way to start your day. They're gluten-free, grain-free, and dairy-free, and they're packed with protein and fiber. Plus, they're incredibly easy to make. Just whisk together the dry ingredients, then add the wet ingredients and whisk until just combined. Heat a lightly oiled griddle or frying pan over medium-low heat, then pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown. Serve immediately with your favorite toppings.
The pancake is a breakfast staple that has been enjoyed for centuries. The earliest known pancakes were made from a simple batter of flour and water. Over time, pancakes have evolved to include a variety of ingredients, including milk, eggs, sugar, and butter. Today, there are countless variations on the classic pancake recipe, including this one for almond flour and coconut flour pancakes. Almond flour and coconut flour are both gluten-free and grain-free flours that are becoming increasingly popular. Almond flour is made from finely ground almonds, while coconut flour is made from finely ground coconut meat. Both flours are high in protein and fiber, and they have a slightly sweet flavor. This recipe for almond flour and coconut flour pancakes is a great way to enjoy the benefits of these two healthy flours.
Pancake Perfection Pancake Perfection Pancake Perfection Pancake Perfection
Prep time: 10 | Cook time: 15 | Serves: 4
Ingredients
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup unsweetened almond milk
  • 2 tablespoons melted unsalted butter
Instructions
  1. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
  2. In a separate bowl, whisk together the eggs, almond milk, and melted butter.
  3. Add the wet ingredients to the dry ingredients and whisk until just combined.
  4. Heat a lightly oiled griddle or frying pan over medium-low heat.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2-3 minutes per side, or until golden brown.
  7. Serve immediately with your favorite toppings.
Why It Works
  • The combination of almond flour and coconut flour creates a pancake that is both gluten-free and grain-free.
  • The almond flour and coconut flour are high in protein and fiber, making these pancakes a filling and satisfying breakfast.
  • The pancakes are easy to make and can be cooked in just a few minutes.
  • The pancakes are a great way to use up leftover almond milk.