Breakfast is definitely my favorite meal of the day, especially when it includes these fluffy and pancakes! I’ve been testing out a lot of pancake recipes and my goal was to make gluten-free pancakes that had the same softness, sweetness, and fluff of the classic pancakes we all know and love. After lots of trial runs (and too many flops), I finally found the perfect combination of ingredients and the result was heavenly! These pancakes are packed with fiber, healthy fats, and protein, and I promise they don’t taste anything like a low-carb, healthy pancake. Top these nutrient-rich flapjacks (or should we say flaxjacks!?) with your favorite fruits and a drizzle of pure maple syrup, and I promise even the most serious bruncher will be a happy camper.  ​

Ingredients
1 cup blanched almond meal
1/4 cup coconut flour
2 tbsp flaxseed meal 
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
3 eggs
1 tbsp coconut oil (melted)
2 tbsp pure maple syrup
1/2 tsp vanilla extract
1 1/4 cup unsweetened vanilla almond milk
Toppings: your favorite berries, banana, and 100% maple syrup

Serving: Makes 12 medium sized pancakes

1. Mix together all dry ingredients 
2. In a separate bowl, mix wet ingredients
3. Pour wet ingredients into dry. If batter is too thick, add a bit more almond milk.
4. Spray your pan and wait until it is hot.
5. Cook your pancakes! About 1-2 minutes per side.
6. Serve with all of your favorite toppings!

What’s better than a lazy weekend morning (or an ambitious weekday morning) and homemade pancakes? Nothing, that’s what! Enjoy!