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.
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.