Paleo Pancakes

PALEO PANCAKES EVERYONE WILL LOVE I believe the ultimate test of a recipe is whether those who don’t have dietary restrictions love the recipe just as much as those that do have dietary restrictions. Meaning, would my non gluten-free, dairy-free and paleo friends find this recipe to be just as delicious as I find it to be? Well, after making this paleo pancake recipe dozens and dozens of times for large gatherings of folks with no dietary restrictions, I’m happy to report that all of these pancakes were devoured and loved. Hence, it’s “classic” status. DRY 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 WET INGREDIENTS 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 INSTRUCTIONS Whisk all of the dry ingredients together in a bowl. In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and whisk until well combined. Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil. 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. Serve immediately with maple syrup, bananas and other toppings.