1/2 cup almond meal
1/2 cup arrowroot flour (220 preservative free)
1/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp real salt
3 free range eggs
1 cup of milk of choice
1 tsp vanilla extract
4 Tblsp of coconut milk
Combine dry ingredients into a mixing bowl. Whisk egg, combine remain wet ingredients, whisk well.
Add wet ingredients to the dry, mix well
I like to use mini non stick frypans, so I get the same size pancakes very time.
Heat non stick fry pan over med-low heat, add 1/3 cup of mixture, flip when it bubbles and firms up.
Cook for around a min on the other size.
Make 10 pan cakes.
I always double the recipe and freeze them with a piece of grease proof paper between them.
Great for breakfast and lunchbox’s