Grain-free, Vegan, Paleo Pancakes

Made with almond flour, these pancakes deliver more protein that the usual grain-based breakfast treat. Tapioca starch bind the almond flour, keeping the pancakes from crumbling. They need to cook for a bit longer, and the result is pleasantly crispy with delicious depth of flavor.

Sweetened with applesauce, vanilla and a touch of maple syrup, they are sturdy enough to take with you out the door, and no additional toppings are necessary. Although a smear of peanut butter or almond butter would be a delicious, protein-rich addition.

Grain-Free Pancakes

1 c. almond flour

1/2 c. tapioca starch

1 t. baking powder

1 T. flax seed meal mixed with 3 T. water

1/2 c. almond milk

2 T. applsauce

1 T. avocado, coconut or olive oil

2 T. maple syrup

1/2 T. vanilla extract

1/4 t. salt

Preheat your griddle or skillet to medium heat.

Mix all ingredients in a medium bowl. Whisk briskly to combine.

Oil the skillet with coconut oil. Drop 1/4 c. measurements of batter onto the hot surface. Cook for 4 min. Carefully flip and cook for 4 min more, until browned and crispy.

Serve warm. Add additional toppings as desired, such as nut butter, maple syrup, fresh fruit, etc.