About this recipe:These pancakes made with ground almonds and tapioca flour use almond milk and eggs to make quick and easy pancakes that fit into the paleo lifestyle.
125g ground almonds
235g tapioca flour
120ml almond milk
1 teaspoon vanilla extract
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1 pinch salt
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:5min › Ready in:15min
Beat eggs in a bowl until smooth. Mix ground almonds, tapioca flour, almond milk, vanilla extract, bicarbonate of soda, baking powder and salt into eggs until batter is just combined.
Heat a lightly oiled griddle pan 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 pancake batter.