1/4-1/2 cup unsweetened almond milk 4 flaxseed eggs 1 tbsp honey or maple syrup 1 tsp apple cider vinegar 1 tsp vanilla extract 1/2 cup almond flour 1/3 cup tapioca flour 1/4 cup coconut flour 1/2 tsp salt 1 tsp baking soda 1 tbsp avocado oil or coconut oil (for greasing) 1/4 cup of fresh berries (optional)
Using a high-powered blender (for best results) or a handheld mixer, mix all wet ingredients in a bowl. In a separate bowl, mix all dry ingredients together. Add the wet ingredients to the dry ingredients and mix until smooth. Using an oil-greased pan over medium/low heat, pour the batter into desired sized pancakes. Flip when you start to see little air bubbles, or approximately 2-3 minutes. Cook for approximately another 2 minutes.
Challenge Approved Tips: Avoid the syrup or honey. Try adding some fresh, organic berries to a small pot with a splash of water. Smash berries with a fork and warm the berry/ water mixture. Serve over pancakes.
