Pancakes

My Pancakes are light and fluffy, have a hint of butter and are quite possibly the perfect grain-free pancake you will ever taste. You can make these dairy-free by using refined coconut oil instead of the clarified butter.

Primal Recipe Tester Pancakes

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Pancakes
Primal Recipe Tester Pancakes
Prep Time 10 minutes
Cook Time 7 minutes per batch
Servings
12 4 inch pancakes
Ingredients
  • 1 3/4 c Grain-Free AP Flour Blend Make it with almond flour
  • 1 c coconut milk beverage I use So Delicious unsweetened
  • 3 pastured eggs
  • 1 tbsp clarified butter, melted
  • 1 tbsp raw honey
  • 1 tbsp refined coconut oil, melted + extra for oiling Buy it
  • 1 tsp baking soda
  • 1 tsp raw apple cider vinegar Buy it
  • 1/2 tsp cream of tartar
  • 1/4 tsp Himalayan pink salt
Prep Time 10 minutes
Cook Time 7 minutes per batch
Servings
12 4 inch pancakes
Ingredients
  • 1 3/4 c Grain-Free AP Flour Blend Make it with almond flour
  • 1 c coconut milk beverage I use So Delicious unsweetened
  • 3 pastured eggs
  • 1 tbsp clarified butter, melted
  • 1 tbsp raw honey
  • 1 tbsp refined coconut oil, melted + extra for oiling Buy it
  • 1 tsp baking soda
  • 1 tsp raw apple cider vinegar Buy it
  • 1/2 tsp cream of tartar
  • 1/4 tsp Himalayan pink salt
Primal Recipe Tester Pancakes
Instructions
  1. Heat a lightly oiled griddle over medium heat.
  2. Whisk the eggs in a large bowl then add the milk, clarified butter, honey, coconut oil and apple cider vinegar and whisk to combine.
  3. Add the flour, baking soda, cream of tartar and salt and whisk until smooth.
  4. Ladle slightly less than 1/4 c of batter per pancake onto griddle, spread slightly and cook 4-5 minutes or until brown. Flip and cook 3-4 minutes or until brown.
  5. Top with your favorite topping(s) and enjoy!
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