DRY INGREDIENTS – ▢½ cup almond flour – ▢⅓ cup tapioca flour – ▢¼ cup coconut flour – ▢½ teaspoon baking soda – ▢¼ teaspoon salt WET INGREDIENTS – ▢4 large egg – ▢¼ cup almond milk – ▢1 tablespoon honey or maple syrup – ▢1 teaspoon white wine vinegar – ▢1 teaspoon vanilla extract – ▢ghee, butter or coconut oil to coat skillet
The batter should be spooned into the griddle, and the pancakes should have a diameter of around three to four inches.
They are much simpler to flip when they are little. Wait for them to fry for two to three minutes on one side, then flip them over and continue cooking for another one to two minutes.