Paleo Vanilla Bean Pancakes

³ Description

These are the fluffiest paleo pancakes that you will ever introduce your mouth to. Your taste buds will thank you.

² Ingredients

•  3 medium Egg
•  8 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  1 serving (serving = 1/4 cup) Bob's Red Mill Finely Ground Tapioca Flour
•  1/2 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
•  1/2 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1/2 tsp Baking Soda
•  1 dash Salt
•  1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  2 serving (serving = 1 tbsp) Trader Joe's Organic Raw Honey

q Directions

Mix eggs, almond milk, honey, and vanilla together in a mixing bowl with a whisk.
Keep mixing and add all dry ingredients to the wet ingredients until smooth. (If the batter is too thick, add a little more almond milk.)
Slice vanilla bean down the middle (could not find this in the ingredients list), lengthwise, and scrape the inside of the vanilla bean into the batter (it will look like tiny specks of brown). Mix into batter.
Heat your pan to medium-low heat. Grease your pan with coconut oil spray until completely covered.
Pour batter into pan by 1/4 cupfuls.
Let cook for about 2 minutes or until golden/bubbly around the edges.
Flip pancake and continue cooking for another 2 minutes or until cooked all the way through.
Keep doing so until the batter is gone. Keep spraying with coconut oil as needed.
Note* If you do not have vanilla bean, use another 1/2 teaspoon of vanilla extract.

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