1/2 cup blanched almond flour
1/3 cup tapioca flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
4 large eggs
1/4 cup almond or coconut milk
1 tablespoon monk fruit maple syrup (for low lectin), honey or maple syrup
1 teaspoon white wine vinegar
1 teaspoon vanilla extract
Ghee for skillet
Combine all the dry ingredients together in a bowl. In a separate bowl, whisk all wet ingredients until well combined. Add wet ingredients to dry ingredients and mix until fully combined and as smooth as possible.
In a large skillet, heat ghee to coat the pan and place batter in circles about 3-4" in diameter. Cook on medium heat for about 2-3 minutes or til bottom is starting to brown. Flip and cook on other side. Repeat until batter is gone. Can enjoy with monk fruit maple syrup.
Serves 10-12 pancakes
