This was my first attempt at a Paleo-friendly pancake and they really did turn out perfect, in my book!  They might not be perfect “looking,” and it did take a little practice to get the flipping down right but, after a few trial runs, it got a little easier.

I’ve been skipping out on Sunday morning waffles and pancakes because I just don’t like the way my gut feels when I indulge in the load of carbs–especially wheat.  So now I am feeling more involved in the Sunday morning ritual!

Here’s my practice of Paleo-Indulgence  ….Now just add a little bacon and I’m set!

Ingredients:

1 1/2 Cups blanched almond flour

1/2 tsp baking soda.

1/4-1/2 tsp salt

1/2 tsp  True Ceylon cinnamon

3 large eggs (or equivalent egg substitute)

3 Tbs Coconut oil (softened)

3 Tbs Coconut or Coconut/Almond milk

2 Tbls  honey

1 tsp Pure Madagascar Vanilla

Directions:

In a medium bowl, sift together the almond flour, baking soda, salt and cinnamon.

In a separate bowl, mix the remaining ingredients well.

Mix the wet and dry ingredients together until well blended.

Heat a frying pan to medium heat with a bit of coconut oil (spray works well).

If pancakes stick to your pan, make them smaller.  Flip when they begin to bubble a little and the edges start to crisp up just slightly.  Give yourself some time to get the flipping down right….  These are a little more difficult than regular wheat flour pancakes!

Top with a little Coconut spread—I am really liking the Earth Balance Organic Coconut Spread!  –and a little Grade A Pure Maple Syrup and Enjoy!