Looking for a pancake recipe to upgrade your breakfast? Look no further!
This recipe is not only easy, healthy and paleo but these pancakes are fluffy and delicious. These pancakes have just the right amount of chocolate in them to keep your breakfast game strong! These pancakes are freezer friendly for you to enjoy on even the busiest mornings! When you give this recipe a try - tag me on Instagram @keepupwithliv !
Servings: 4-6 pancakes
1 3/4 cup almond flour
2 tbsp tapioca flour
1 tsp baking powder
2 eggs or 2 vegan eggs (psyllium egg is 1 tsp psyllium with 2 tbsp water)
1 tsp vanilla
3/4 cup almond milk
1 tsp apple cider vinegar
In a cup add your almond milk and apple cider vinegar
In a separate bowl crack your eggs (or add in your psyllium eggs) and begin to whisk them. Once whisked add in your milk mixture and the vanilla then whisk again until combined.
Heat your skillet to a medium heat and use the oil of your choice.
Add in your almond flour, tapioca flour and baking powder to the wet mixture and whisk until the thick consistency contains no lumps dry lumps
Using a 1/4 cup, scoop the batter into your heated pan and flatten the top of the each cake.
Sprinkle chocolate chips on-top and flip when cooked until golden brown on each side.
Once cooked stack, add your toppings and enjoy or freeze!