Fluffy Paleo Pancakes (gluten-free, low-carb)

I'm back again, happily posting about another adaptation of an outstanding recipe from PaleOMG. Her original recipe includes a lemon raspberry sauce, so please visit her blog to try it out. I just wanted to try the pancakes, so made a half recipe mid-week (with 2 eggs instead of attempting 1.5), and repeated the full recipe for the two of us today. I actually liked the first attempt better texture-wise, so I have added an egg here. I ended up thinning out the second half of the batter with a little more almond milk.  (Also: 1/2 cup + 3 tbsp is just about the same as 2/3 cup, so I've altered that in the recipe I've posted as well.)

The texture for these is really great, the batter has no problem sticking together (see: almond flour pancakes!) and actually bubbles the way normal pancakes do. I will absolutely make these again.

Fluffy Paleo Pancakes

Ingredients

• 4 eggs, whisked
• 2/3 cup almond milk
• 1 tablespoon honey or sugar substitute
• 1 teaspoon vanilla extract
• ½ cup coconut flour
• ½ cup tapioca flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• pinch of salt

Instructions

1. Whisk together pancake ingredients: eggs, almond milk, honey and vanilla extract in a large bowl.
2. Then, while continuously whisking, add coconut flour, tapioca flour, baking powder and baking soda and a pinch of salt to the large bowl. Whisk until batter is well combined.
3. Grease a large pan and place over medium heat. Once pan is hot, use a large ladle to pour a pancakes size pancake on the pan.
4. Once pancake has cooked and bubbles begin to surface on the top of the pancake, flip it. The pancake should need to cook for 2-3 minutes each side.
5. Repeat with the rest of the pancake mixture.

Notes

Yields 4-5 four inch pancakes (I got 6 3.5-4 inch pancakes, just perfect for two people)