Published just in time for a cozy stay-at-home Sunday morning breakfast, these pancakes will certainly become a favorite for the whole family as they have been for mine.

And while the title simply says, “Pancakes”, I assure you that they are anything but plain. These entirely Paleo pancakes will bring the delicate balance between flavor and texture of one of the world’s favorite and popular cakes into your kitchen.

Yields: Approximately 9-10 full sized pancakes

Ingredients:

2 cup almond flour

1/3 cup coconut flour

1/3 cup arrowroot flour (tapioca acceptable)

1 1/2 tsp baking soda

6 eggs

2 tsp vanilla extract

1/8 tsp salt

2 tbsp coconut sugar

2/3 cup almond milk (almond/coconut milk should work as well)

2-3 tbsp of ghee or coconut oil (or your favorite fat of choice here)

Directions:

Heat your griddle over low/medium heat

Combine all dry ingredients in a large mixing bowl, including the coconut sugar. Mix the dry ingredients well.

In a separate medium sized mixing bowl, add the wet ingredients: eggs, vanilla extract, and milk. Mix well.

Slowly add the wet ingredients to the dry ingredients bowl and mix well one last time.

Lightly coat the griddle with your fat of choice.

Lay approximately 1/3 cup of batter onto the griddle and evenly spread the batter. Do not layer the batter too thick or too thin on the griddle, otherwise this will affect the texture of the pancakes.

Allow the pancakes to cook for about 4-5 minutes on the first side, or until you see the bottom edges of the pancakes begin to brown.

Carefully flip the pancakes and allow the other side to cook for an additional 3-4 minutes.

The pancakes are best served warmed immediately from the griddle. However, they store very well for about a week in a sealed container/baggie in the refrigerator.

Top the pancakes as you like, with fresh fruit, natural fruit preserves, or with maple syrup.

Enjoy!