Ingredients:
    1/2 cup almond flour
    1/3 cup tapioca flour
    1/4 cup coconut flour
    1/2 tsp baking soda
    1/4 tsp salt
    4 large eggs
    1/4 cup almond milk
    1 tbsp honey, or maple syrup
    1 tsp white wine vinegar
    1 tsp vanilla extract
    ghee, butter or coconut oil to coat skillet

Directions:

  1. Whisk all of the dry ingredients together in a bowl.
  2. In a separate bowl, whisk all of the wet ingredients.
  3. Add the wet ingredients to the dry and whisk until well combined.
  4. Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
  5. Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They’re much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
  6. Serve immediately with maple syrup, bananas and other toppings.