Cinnamon Pecan Pancakes

1. 1

   Add 4 tbsp arrowroot powder and 4 tbsp water to a mixing bowl. Mix well with a whisk. It should be completely liquid after mixing. This is your egg replacer.

2. 2

   Add 1/4 cup melted coconut oil to the bowl and mix well again.

3. 3

   Add 1/4 cup cane or coconut sugar to the bowl and mix.

4. 4

   Add 2 tsp vanilla and 1 tsp salt and mix.

5. 5

   Add 1 and 1/2 cups blanched almond flour and mix well.

6. 6

   Add 1 cup + 2 tbsp almond milk and mix.

7. 7

   Add 1 cup gluten free baking flour and mix. At this point, it should be that perfect pancake batter texture!

8. 8

   Heat a pan on the stove at a low / medium heat and add coconut oil to the pan.

9. 9

   Wait for the pan to heat and then use a 1/4 cup measuring cup to scoop out the pancake mixture onto the pan for even sized pancakes.

* Per serving · 4 servings · Values may vary.