Mother’s Day is right around the corner and this is the recipe I’m planning on leaving my husband and kids with. First, they’re yummy and second, they’re really easy to make. As a mom, I’m planning ahead, lol! I want to make sure I’ll get to sleep in a little, well I’ll keep my fingers crossed on that one. But by giving them this easy peasy recipe ahead of time, all should workout well!
With the leftover pancakes, I usually store them in the fridge and make the kids almond butter and banana pancake sandwiches for breakfast during the week. You can toast them in the toaster if you prefer to warm them up or just eat them cold. Enjoy!
Makes 16 pancakes
3/4 cup almond flour
3/4 cup tapioca starch
3/4 tsp baking soda
2 tbsps ground sesame seeds (optional, I add it for calcium)
1 1/2 tbsp coconut oil, melted
1/2 cup coconut milk or water
1 tsp vanilla extract
2 tsps cinnamon
1 tsp ginger powder
2 tbsps maple syrup
In a large bowl mix the dry ingredients together: almond flour, tapioca starch, baking soda, cinnamon powder, ginger powder and ground sesame seeds and blend well. Next in that same bowl add the eggs, coconut milk, maple syrup, coconut oil, vanilla extract and mix well until all ingredients are well combined. Take a large pan, turn on heat between low-medium and add 2 tbsps of coconut oil for frying. Once oil is heated, add 2 tbsps of batter and cook about 3-4 minutes a side. Serve immediately and enjoy.
* They will store in the fridge for a few days or can even be frozen, and can be warmed up in a toaster on days where you’re in a rush.
** Approximately 90 calories per pancake