One of my favorite features of Facebook are groups. You can join a group for just about anything. Right now I'm in a great challenge group where we are trying to eat paleo, or paleo(ish) to be more precise. A few exceptions are made to make the menu a little more palatable. In addition to having people to hold you accountable it is a great place to go for recipes. Last weeks recipe was courtesy of a fellow group member, as is this one. With just a few tweaks to match the recipe to what was in my pantry I made another attempt at grain-free pancakes.

These pancakes turned out to taste very good. My 2 year old taste tester scarfed one down. The only tweak I made to the recipe was that I added a little more flour in because the blueberries were a little wet. That being said this is a solid contender for a good grain free pancake. The original recipe calls for hazelnut flour which I think would be fantastic. When I track some down I will definitely try them again. Before the whole family tries these out they may call for a few more options but this recipe is a solid contender for my go to pancake recipe.

Nut Flour (not just one nut but two) Pancakes

Yield: Serves 4 Prep Time: 5 minutes Cook Time: 6 minutes (each batch)

Total Time: about 20 minutes

Ingredients:

1/2 cup almond flour
1/2 cup cashew flour
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1/4 cup unsweetened almond milk
2 tbs oil (I used coconut oil)
1 1/2 tsp vanilla
1 tbs maple syrup or honey (I used honey)

Directions:

1. In a medium bowl mix together try ingredients. In a separate bowl, whisk together remaining ingredients. Pour wet mixture in to dry ingredients and mix until no lumps remain.

2. Heat greased pan. Make 2-3 inch sized pancakes. Cook slow at low heat. Do not look for bubbles but instead cook for 2-3 minutes per side.

3. Serve with blueberries.