Perfect Dairy Free Almond Flour Pancakes (Grain/Dairy Free)

(GAPS, Paleo, Grain free, Gluten free)

1 1/2 cups  fine ground blanched almond flour (scoop and sweep method not packed)

1/2 tsp baking soda.

1/4 tsp  salt

1/2 tsp   cinnamon(optional) 

3 large  eggs (or equivalent weight pastured eggs)

4-5 Tbls full fat coconut milk or as needed for consistency.

2 Tbls  honey

1 tsp vanilla or juice of half a lemon
1/4 cup fruit (optional)

Oil for frying 

Instructions:

In a medium bowl, sift and/or mix together the almond flour, baking soda salt and optional spice.

In a separate bowl, blend together the eggs, coconut milk  honey and vanilla.

Add the liquid ingredients to the dry and mix well. Let rest for a few minutes.

PrePre-heat your pan over medium heat(I use cast iron). Watch the heat closely, it likes to climb. If it gets too hot, not only will the pancakes burn, they will be badly shaped and hard to flip. This will vary depending on your stove top and pan. I like to use cast iron. A metal pan may need a lower heat. There should be some "sizzle" when the batter hits the pan.

Add batter to pan.  If you have trouble flipping the pancakes, try making them silver dollar sized.

Fry the pancake till it starts to bubble and the edges just start to form(and dry a bit). If they start cooking too quickly (burning before it's time to flip) then adjust the heat. Every stove top is different. Flip over carefully using a THIN METAL spatula. Continue to cook till the pancake puffs and firms up.
Makes about 25-30 silver dollar size pancakes

If needed, keep pancakes in a warm oven. The pancakes freeze and reheat well. I like to make them ahead of time, freeze them then put them in the toaster to reheat.

Top with honey, maple syrup or your favorite natural sweetener and or cold coconut cream.