- 6 eggs
- 1/2 C milk preferably raw and/or grass-fed and non-homogenized*
- 2 tsp vanilla extract
- 2 tsp honey optional
- 4 heaping Tbs coconut flour may add more to thicken batter if needed
- 2/3 C almond flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon or pumpkin pie spice optional
- Mix your wet ingredients together in a bowl until smooth.
- Add the dry ingredients and mix again with a whisk until smooth. This can take a few minutes but it will come together.
- Let batter sit for about 3 or 4 minutes to thicken.
- Meanwhile, heat a cast iron or other skillet over medium heat on the stove top.
- Using a pat of butter, grease the bottom of the skillet. I usually only have to do this once if I’m using a cast iron skillet with the first batch of pancakes. Then, all my pancakes after that tend to not need more butter. (P.S. the first pancakes down always seem to come out a little wonky. Don’t get discouraged. The rest of your pancakes will look better. I don’t know why. It’s like some sort of unwritten code of conduct pancakes everywhere live by).
- After a few minutes when you begin to see bubbles in the batter, flip the pancake and cook the other side. If it’s too difficult to flip without it falling apart, it’s just not ready yet. Give it another minutes or so. If the pancakes are getting too brown before you flip them, turn the heat down a bit.
- This recipe makes 9-12 pancakes. Serve them with a bit of warm maple syrup and butter or yogurt cheese or nut butter. Make sandwiches! The possibilities are endless.
*You can opt to use buttermilk, almond milk, coconut milk, etc. These make great breakfast sandwiches and lunchbox stuffers! To reheat leftover pancakes use your toaster. It works perfectly.