Best Paleo Pancakes

In a blender, combine 1 cup almond flour, 1/4 cup coconut flour, 4 large eggs, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 tablespoon honey or maple syrup (optional), and 1 cup unsweetened almond milk. Blend on high speed for 30 seconds until smooth.

Let the batter rest for 1 minute to allow the coconut flour to absorb the liquid and create a fluffier texture.

Heat a lightly oiled large skillet or griddle over medium heat. (Use coconut oil, butter, or ghee for best flavor).

Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.

Test for doneness by gently pressing the center of a pancake; it should spring back slightly.

Serve immediately with your favorite toppings! We recommend whipped coconut cream, fresh berries, and a drizzle of honey or maple syrup.