Almond and Coconut Flour Pancakes

Name: Almond and Coconut Flour Pancakes
Prep time: 10 min
Cook time: 10 min
Yield: 5
Ingredients: 3 eggs; 1/4 cup (50 mL) milk, dairy or non-dairy; 1/2 cup (125 mL) Robin Hood® Almond Flour Robin Hood® Almond Flour (Gluten Free); 3 tbsp (45 mL) Robin Hood® Coconut Flour; 1 tsp (5 mL) cinnamon; 1/2 tsp (3 mL) baking powder; 2 tbsp (15 mL) coconut sugar or maple syrup, optional; optional: blueberries, shredded coconut, chocolate chips, banana slices, chopped nuts, etc.; butter or coconut oil for frying

Prep Time 10 mins

Cook Time 10 mins

Serves 5

Difficulty N/A

Ingredients

3 eggs
1/4 cup (50 mL) milk, dairy or non-dairy
1/2 cup (125 mL) Robin Hood^® Almond Flour
3 tbsp (45 mL) Robin Hood® Coconut Flour
1 tsp (5 mL) cinnamon
1/2 tsp (3 mL) baking powder
2 tbsp (15 mL) coconut sugar or maple syrup, optional
optional: blueberries, shredded coconut, chocolate chips, banana slices, chopped nuts, etc.
butter or coconut oil for frying

Robin Hood^® Almond Flour (Gluten Free)

Directions

Step 1:

Combine wet ingredients in medium bowl. Whisk in dry ingredients. Add optional ingredients if desired. Melt butter or coconut oil in frying pan over medium heat. Drop batter by 1/4 cup-fuls (50 mL) into hot pan. Cook until brown and bubbly. Carefully flip and continue cooking until puffy and golden, 1-2 minutes. Serve hot with syrup.