By Vidushi Singh
A breakfast winner made from a combination of coconut flour, tapioca flour and almond flour, they’re light, fluffy and delicious.
1 cup Almond flour 1 cup Tapioca flour 1 cup Coconut flour Pinch of Baking soda Salt to taste 3 Eggs 2 cups Almond Milk 2 tablespoons Honey 1/2 teaspoon Vinegar 1/2 teaspoon Vanilla Extract
Start with whisking almond, tapioca and Coconut flour together in a bowl along with baking soda and salt.
Then, in a separate bowl mix eggs, almond milk honey, white wine vinegar and vanilla extract.
Pour both the wet and dry ingredients and whisk everything together until you get a pancake batter.
Now use a large spoon to pour the pancake batter onto a hot and greased pan.
Cook the pancakes nicely, flip and make them golden brown.
Now serve them with blueberries, chocolate chips, or diced bananas.