I made a few changes and this is now my favorite almond flour pancakes. I halfed the tapioca flour and sift all of the almond and tapioca flour together. This lightens the final pancakes.
Great base recipe
I have been trying different paleo pancake recipes for months and am now happy to say “my search is over.” I made these this morning and they are awesome! Light, fluffy, and tasty. I did follow some advice from other reviewers. I changed the floor quantities to; 1-1/2 cup of almond flour and 1/2 cup of tapioca flour. I also mixed all wet ingredients in one bowl and all dry ingredients in another then poured the wet ingredients over the dry and whisked together just enough so it’s blended and still on the runny side. Oh! And now for the best deviation, I lightly folded in some frozen blueberries because, well they are tasty. Topped with some maple syrup.My hats off to the author for a great pancake recipe. Enjoy!
These were ok but a bit dry. I think there was too much tapioca for our tastes. I will decrease the amount next time and use extra almond flour. The taste is delicious. Thank you for the recipe.
These pancakes came out pretty good. I added some cinnamon and used more baking powder than the recipe called for. The pancakes were gone in seconds!
Best pancakes ever! The first time I made them I followed the recipe to the letter and I loved the taste. After that I tried slight variations - added vanilla cinnamon blueberries nuts etc. and the result is always the same: gone in minutes. Thank you Eshug for sharing your recipe.
My family likes this recipe. I use almond milk - more than the recipe calls for until it is thin enough to pour. Sometimes I add about 1 1/2 Tbs of oil and make waffles. Instead of using a cup of tapioca flour I use 1/2 cup and replace the other half with more almond flour. It s a great recipe for those who are avoiding cooking with wheat.
I made this for breakfast following the recipe with the exception of eggs (used applesauce and flax egg). it worked out well.
Modified as others mentioned using 1.5c almond flour and 1/2c tapioca flour. Added blueberries - was a great texture and flavor.
I love this recipe. I make as is and it turns out great every time. It is a great alternate to regular pancakes.
