My kids wanted pancakes this morning for breakfast, so I whipped these up in a matter of minutes and they were such a great surprise. I have tried a bazillion grain-free pancake recipes, probably all of them, with huge dissapointment. There are a few on my blog that my family liked, but these are the closest we have had to the real thing. I threw some Enjoy Life Semi-Sweet Chocolate Chips in the batter, but blueberries or bananas would be great too!
I know I say this in every blog I write that includes honey, but I think it is really important to remember: When purchasing your honey, raw unprocessed honey is a good choice. 75% of all honey sold in stores contains no honey at all. A comprehensive investigation conducted by Food Safety News (FSN) has found that the vast majority of so-called honey products sold at grocery stores do not contain any pollen, which means they are not real honey. “Raw honey is thought to have many medicinal properties,” says Kathy Egan, dietitian at College of the Holy Cross in Worcester, Mass. ”Stomach ailments, anemia and allergies are just a few of the conditions that may be improved by consumption of unprocessed honey.”
A big thanks to wholesomekids.com.au for the recipe! Original recipe can be found here.
- 1/2 cup almond flour
- 1/2 cup tapioca flour
- 2 tbsp coconut flour
- 2/3 cup almond milk
- 2 tsp baking powder
- 2 eggs
- 1 tsp vinegar
- 1 tbsp honey
- Pinch Himalayan pink salt
1. Combine all ingredients in a bowl.
2. Whisk until a smooth batter is formed.
3. Wait a few minutes for batter to thicken.
4. Heat non-stick pan over medium/low heat and add ghee or coconut oil.
5. Spoon mixture into the pan.
6. When pancakes start to bubble, flip and cook for another minute.
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“When you know better, you do better.”