About this recipe:Tapioca flour and ground almonds gives these pancakes a lovely texture and apple sauce combined with a little bit of cinnamon makes them taste even more delicious. Serve with a light drizzle of honey for paleo and gluten-free pancakes.
80ml apple sauce
1/2 teaspoon vanilla extract
60g almond flour or ground almonds
45g tapioca flour
1/2 teaspoon ground cinnamon
1/2 teaspoon bicarbonate of soda
1 pinch salt
3 tablespoons water, or as needed
1 1/2 teaspoons coconut oil, or as needed
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Whisk eggs lightly in a large bowl. Add apple sauce and vanilla extract; mix to combine.
Combine almond and tapioca flour, cinnamon, bicarbonate of soda and salt in a separate bowl. Add to egg mixture; mix until just combined. Add water until batter is desired thickness. Set batter aside to rest for 15 minutes.
Melt coconut oil on a non-stick pan or flat griddle over medium-high heat. Drop pancake batter by large spoonfuls onto the pan and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.