- 1 cup gluten free flour
- 1 1/2 teaspoons baking powder
- Pinch Himalayan salt
- 2 tablespoons coconut oil (butter is fine also)
- 2 eggs
- 1 teaspoon honey
- 1/2 - 1 cup almond milk (dairy milk is fine also)
Mix flour, baking powder and salt together. In a separate bowl mix; half the milk, eggs, honey and coconut oil. Add the wet ingredients to the dry ingredients then allow to settle for a few minutes. If mixture is hard to stir, add the remaining milk so that the mixture isn't too thick. Heat pan with either coconut oil or butter, and pour in a soup ladle amount into pan. Flip once looking cooked. These pancakes will not 'bubble' as much as traditional pancakes.
Serve with your choice of toppings; nuts, coconut chips, berries, banana...you decide. But, of course, warm 100% pure maple syrup is a must!
Double the recipe if you want leftovers for lunchboxes, the freezer etc.