Paleo Pancakes!

Dry Ingredients

• 56g almond flour
• 40g tapioca flour
• 30g coconut flour
• ½ teaspoon baking soda
• 1 teaspoon salt

Wet Ingredients

• 4 large eggs
• 60g almond milk
• 1 tablespoon honey or maple syrup
• 1 teaspoon white wine vinegar
• 1 teaspoon vanilla extract
• Ghee, butter, or coconut oil (for greasing the pan)

Instructions

1. Prepare the Dry Ingredients:
   In a bowl, mix all the dry ingredients (almond flour, tapioca flour, coconut flour, baking soda, and salt).

2. Mix the Wet Ingredients:
   In another bowl, whisk all the wet ingredients (eggs, almond milk, honey/maple syrup, vinegar, and vanilla extract).
   Combine the wet mixture with the dry ingredients and stir until you have a smooth batter.

3. Cook the Pancakes:
   Heat a skillet or griddle over medium-high heat and lightly grease it with ghee, butter, or coconut oil.
   Pour small portions of the batter into the skillet, making pancakes about 7–10 cm (3–4 inches) in diameter. (Smaller pancakes are easier to flip!)

4. Flip and Finish:
   Cook for 2–3 minutes on one side, flip, and cook for another 1–2 minutes until golden brown.

5. Serve:
   Serve immediately with any Soul Seeds nut butter for a delicious topping!

Tips:

• Finely ground almond flour made from blanched almonds gives the best texture.
• Vinegar helps make the pancakes fluffier—any vinegar works!
• Double the recipe and freeze extra pancakes for meal prep. Just reheat in the toaster or microwave when needed!