The Best Paleo Pancakes Recipe

In a large bowl, place the almond flour, tapioca starch, baking powder and salt, and whisk to combine.

Create a well in the center of the dry ingredients and add the milk, oil, eggs and honey, and whisk to combine well. The mixture should be smooth and about the thickness of heavy cream.

Set the batter aside to sit briefly. It will thicken a bit.

Heat a griddle or cast iron skillet (or any other nonstick surface on which you like to make pancakes) over medium heat (on an electric griddle, keep the temperature no higher than 350°F). Lightly grease your griddle surface with additional coconut oil.

Pour the pancake batter about 1/4 cup at a time into rounds about 4-inches in diameter. They'll continue to spread a bit at first, so don't crowd them.

Allow the pancakes to cook until at least a 1-inch border around the perimeter of the pancakes appears set (when they’re set, they’ll lose their shine), about 1 minute 30 seconds.

With a wide, thin spatula, turn each pancake over and allow to finish cooking on the other side (about another 30 seconds).

Remove the pancakes from the griddle, and repeat with the remaining batter.

Serve the pancakes warm with maple syrup or more honey.

You can allow the pancakes to cool completely before wrapping them tightly in freezer-safe wrap and freezing.

When you are ready to serve the pancakes, unwrap the stacks, separate the pancakes from each other and place them, frozen, in a toaster oven. Cook at about 300°F until warm, 1 to 2 minutes.