Ingredients:
- 1/2 cup coconut flour
- 2 cups arrowroot flour
- 1/2 cup almond meal (or mill your own using a large 1/2 cup of almonds)
- 2 tsp baking powder (aluminium free)
- 1/2 tsp sea salt
- 1 cup milk of choice (e.g. coconut or almond milk preferably homemade)
- 6 Eggs
- 2 tbsp almond butter (see post for nut-free substitution details)
- 1 tbsp raw, unfiltered honey (optional)
- 1 tsp apple cider vinegar
Directions:
- If making your own almond meal, add the almonds into the blender and mill on high speed for about 30 – 40 seconds, first.
- Add all the remaining ingredients into the blender and mix thoroughly until a smooth(ish) consistency.
- Allow the batter sit and thicken for 5 minutes and place the pan on a low – medium heat.
- Once the pan is heated, melt a teaspoon of butter, ghee or coconut oil on the pan.
- Pour a small ladle-full of batter into a round pancake on the pan. Repeat for 3-4 pancakes, depending on the size of your pan. Alternatively make smaller pancakes or pikelet size pancakes that can be easily used in lunch boxes (if your school allows nuts) or for snacks.
- Let the pancakes cook for 1-2 minutes, until set and small bubbles begin to appear and they are lightly browned on the bottom. When cooked transfer to a plate and keep warm in the oven.
- Keep cooking until all of the batter is gone.
- Serve with butter, natural yoghurt, fresh fruit and pure maple syrup or honey.
Note
For a nut free version, try replacing the almond butter with a sunflower butter or leave out altogether.
Arrowroot Tuber (rhizome)
What is Arrowroot?
