Best Paleo Pancakes

In a bowl, whisk together almond flour, tapioca flour, coconut flour, baking soda, and salt.

In a separate bowl, beat the eggs, then add almond milk, honey (or maple syrup), vinegar, and vanilla extract.

Pour the wet ingredients into the dry mixture and whisk until well combined and smooth.

Heat a skillet over medium-high heat and grease lightly with ghee, butter, or coconut oil.

Drop batter by spoonfuls (around 3 to 4 inches in diameter) onto the skillet. Cook the pancakes for 2–3 minutes on the first side, until bubbles start to form on the surface, then flip and cook for another 1–2 minutes until golden and cooked through.

Serve warm with your favorite toppings like maple syrup, fresh bananas, or berries.