Free from gluten, dairy and refined-sugar, these paleo pancakes are our new go-to weekend breakfast or brunch. If you make too many, they work the next day cold or heated up too, but we don’t think there will be many left…
Combine all the dry ingredients in a bowl. Blend together our plant-based milk, lemon, coconut oil and vanilla. Mix together the wet and dry ingredients and leave for 10 minutes.
Lightly grease a skillet with oil of your choice and pour batter onto the skillet. Flip when bubbles appear in the middle and the edges turn slightly dry. Cook for another 1-2 minutes on the other side and then top with fresh fruit, coconut yogurt or any other toppings of choice.
Serve immediately and enjoy!
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