Pancakes, Eggless Perfectly Fluffy

By seamline

Ingredients

• 1 T ground flaxseeds + 3 T water
• 1 1/2 cups almond flour
• 3/4 cup tapioca flour
• 1 t baking soda
• 1 cup almond milk
• 1 t honey
• Coconut oil to grease the pan

Preparation

Step 1

To make the flax egg, whisk the flaxseed and water in a medium bowl until well combined. Place in the fridge for 10 minutes to thicken.
In a large bowl, combine the almond flour, tapioca flour and baking soda.
Add the almond milk and honey to the flax egg and whisk well.
Add the wet ingredients to the almond flour mixture, stir until combined.
Grease a skillet with coconut oil and set over medium heat.
Using a ¼ cup measuring cup, scoop the batter onto the skillet. Cook for 2 to 3 minutes, then flip and cook on the opposite side for an additional minute or two, or until golden brown.
Repeat the process with the remaining batter, adding more coconut oil as needed. Serve the pancakes warm with your favorite toppings.