This was my first venture back into cooking after my mom's death. It felt so good to cook again. This was a great recipe. It worked well, the consistency was good, and the pancakes were great. This is from the book Paleo Cooking from Elana's Pantry. She doesn't feature this one on her website, only in her cookbook. Given the ingredients here, of course, I made these at home at not at my dad's. It was the one morning after I decided to come home and spend the night at my own house.
Ingredients:
1 cup almond flour
1/4 cup flax meal
2 TBS coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
5 large eggs
1/4 cup Spectrum all vegetable shortening
1 TBS honey
1 TBS apple cider vinegar
2 TBS coconut oil
Directions:
1. In a food processor, pulse together the almond flour, flax meal, coconut flour, baking soda, and salt.
2. Add the eggs, shortening, honey, and vinegar and pulse until thoroughly combined.
3. Heat 2 tsp of the coconut oil in the skillet over medium heat.
4. Scoop a heaping TBS of batter onto the willet for each pancake.
5. This step should be incredibly obvious, but I will say it anyway: Cook until small bubbles form on the top of each pancake. Flip the pancake and cook until lightly browned on the other side.
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