Description
These Coconut-Lemon Paleo Pancakes are delightful. Zesty, sweet and nutty. A must try.
Ingredients
Units
Scale
- 1 cup almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 tbsp full fat canned coconut milk
- 1 tbsp honey
- 1/2 tsp vanilla extract
- Zest of 1/2 lemon
- 1 egg
- Coconut oil, for greasing
Instructions
- Mix almond flour, baking soda and salt in a large bowl. Set aside.
- In a separate bowl, whisk coconut milk, honey, vanilla extract and egg. Pour over bowl with dry ingredients, mix until no lumps remain and fold in lemon zest
- Place a skillet over medium heat and add coconut oil.
- Once skillet is hot, add about 2 tbsp of the batter to form a small pancake (anywhere between 2″ or 3″). These pancakes are delicate so cook them one at a time. Cook each side for 3-4 minutes, or until golden. Repeat until all batter is used. Serve warm and add favorite toppings.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Breakfast
- Cuisine: American