Description
These pancakes are sweet and fluffy and are perfect for a weekend fall brunch. You’d never know they were gluten-free and paleo friendly!
From Natalie Perry of Perry’s Plate.
Ingredients
- 2 cups Blanched Almond Flour
- 2 cups Tapioca Flour
- 2 teaspoons Baking Soda
- 2 teaspoons Pumpkin Pie Spice
- ½ teaspoons Sea Salt
- 8 Eggs
- 1 cup Sweet Potato Puree
- 2 teaspoons Vanilla Extract
- 4 Tablespoons Honey
- ⅔ cups Dark Chocolate Chips Or Cacao Nibs
- Coconut Oil, For Cooking
- Pure Maple Syrup, For Serving
Preparation
In a large bowl, blend flours, baking soda, pie spice, and salt. In a separate, medium-sized bowl, whisk together eggs, puree, vanilla, and honey. Pour the wet mixture into the dry mixture and whisk until lump-free. Fold in the chocolate chips.
Heat a large skillet over medium-high heat. Brush the surface with coconut oil and drop batter by 1/4 cupfuls into the hot skillet. Cook for about 2–3 minutes or until bubbles begin to break on the surface and the edges look dry, then flip. Both sides should be golden brown. Repeat with remaining batter.
Serve with maple syrup. We also like apple slices and almond butter with ours!
