These light and fluffy pancakes are grain-free, gluten-free, and dairy-free.
Keyword: Grain-Free Pancakes
Add the almond flour, tapioca flour, and coconut flour to a large bowl. Stir to combine the flours.
Add the eggs, almond milk, honey, and vanilla to a small bowl. Beat until the egg mixture is light yellow.
Pour the wet ingredients into the flour mixture. Stir until the batter is smooth and there are no lumps in the batter. Add the baking powder to the batter and stir until it is fully incorporated.
Heat an electric skillet, griddle, or frying pan on medium-high heat. Coat the pan with butter, coconut oil, or ghee.
Pour or ladle the batter onto the pan, making your pancakes about 4 inches in diameter. Cook until the tops are covered with bubbles and the edges look cooked; flip and cook the other side until they are golden brown and the pancakes are cooked through.
Storing and Reheating: Once the pancakes are cool, store them in an airtight container or sealable freezer bag. Freeze for up to 3 months. Reheat a frozen pancake by placing it on a microwave safe dish. Microwave on high for 30 seconds or until heated through.