Grain-Free Pancakes with Raspberry Maple Syrup
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 3-4
Ingredients:
⅓ cup coconut flour
⅔ cup tapioca flour/starch
½ tsp baking powder
½ tsp baking soda
Pinch of salt
2 eggs
1 tbsp Nature’s Way Raspberry Liquid Coconut Oil
¾-1 cup water, coconut milk or almond milk (as needed)
¾ tsp apple cider vinegar
2 tbsp maple syrup
2-4 tbsp Nature’s Way Raspberry Liquid Coconut Oil (for cooking)
For Serving
½ cup maple syrup
½ tsp Nature’s Way Raspberry Liquid Coconut Oil
Whipped Cream
Fresh Raspberries
Directions:
- Mix the dry ingredients together in a large bowl.
- Mix the wet ingredients in a separate bowl.
- Add the wet ingredients to the dry, whisking vigorously to combine and to prevent lumps.
- Let batter stand for five minutes. Add more milk as needed to create a medium-thick batter.
- Preheat a large non-stick pan over medium heat. When hot, add a tablespoon of coconut oil and swirl the pan to coat. Spoon a quarter cup of the batter into the pan and spread out with a spoon. Repeat.
- Cook pancakes three to four minutes on each side, flipping when small bubbles arise on the surface of the first side.
- To serve, whisk together syrup and ½ teaspoon coconut oil. Top pancakes with syrup mixture, whipped cream and raspberries.
