American pancakes, gluten free and paleo

paleo | grain free | gluten free

Recipe from: Johanna from glutenfreerecipeworld.de

Quantity: for about 10 pancakes

Ingredients:

• 130g Ruut cassava flour
• 60 g ground almonds
• 10 g coconut flour
• 2 teaspoons of baking soda
• 1 pinch of salt
• 30g melted coconut oil
• 170 ml coconut drink or other plant-based milk
• 60 ml sparkling water
• 2 eggs, size M
• optional: 40 g honey

To serve:

• salty butter
• Fresh cheese nature
• maple syrup

PREPARATION:

Tip :) Only use a kitchen scale for our recipes or to weigh the flour.

1. Mix the dry ingredients in a bowl.
2. Mix the wet ingredients in a separate bowl.
3. Add the wet ingredients to the dry ingredients and mix well with a whisk.
4. Depending on the degree of grinding of your almond flour, the dough may be firmer or more liquid. If you feel it's too thick, add a little more coconut milk.
5. The batter should not drip off the spoon, but should be nice and thick. As you add it to the pan, it should slowly spread into a smooth pancake.
6. Heat a pan with some coconut oil, set the stove to medium and add about 2 tablespoons of batter to the pan for each pancake.
7. Bake on each side for about 2 minutes until golden brown. The first side is baked with the lid, after turning the pancake over, the lid can be removed.
8. To serve, spread the pancakes with salty butter or cream cheese and drizzle with maple syrup.