Sprouted Kitchen
Almond + Coconut Flour Pancakes
Author:Sara Forte
10 Ingredients
As it goes with gluten free things that don't have any gums in them, these are super tender and delicate. I love them for that, I don't like a heavy baked good first thing in the morning. The trick to getting them to not break on the flip, is letting them cook through more on one side than you would a traditional wheat pancake that goes about 50/50 each side. I cook these about 70% through on the first side, so when I flip, they are pretty strudy and mostly cooked through. I do not have an egg replacement I can pass on confidently, though I have had decent luck with one medium overripe banana mashed with 2 Tbsp. flaxmeal in their place. However, VERY delicate.
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