"Happy-Happy" Paleo Pancakes

These are hands down my kids favorite pancakes! I made them for dinner the other night and Harrison kept telling me, "Mom these are the best pancakes...EVER"! He devoured six of them in record time :) The girls loved them too. My Tori girl thought pancakes were on the no-no list these days (we have found out she has a gluten intolerance)...she was super excited to know she could still enjoy "brenner" (that's what we call breakfast for dinner in our house). She named them "Happy-Happy Pancakes.

 

 

 

3  eggs

1 tablespoon water or coconut milk

1 tablespoon vanilla

1/2 tsp cinnamon

1 tbsp melted coconut oil or ghee

1 ½ cups almond flour ( I use Bob's Redmill brand) 

¼ teaspoon salt

¼ teaspoon baking soda

Additonal coconut oil for frying

Fresh berries, maple syrup for serving (optional)

In a large bowl whisk together eggs, water (or coconut milk), vanilla and cinnamon. Add almond flour, salt and baking soda and mix until thoroughly combined, then add tbsp of melted coconut oil (or ghee) stir to combine. Let batter rest 10 minutes. When ready to cook, heat a couple tbsp coconut oil in  large skillet or griddle pan over medium heat.

Scoop scant 1/4 cups of your batter onto skillet, making sure to not overcrowd the pan. Cook pancakes until bubbles form on surface and edges are golden brown. Carefully flip pancakes with spatula and cook another couple minutes, until golden brown. Remove pancakes from skillet. Repeat process with remaining batter, add more oil to skillet as needed.

Serve with maple syrup (my kiddos fave) or topped with berries...whatever makes you happy!