Do you love pancakes but don't know how to make them fit a gluten-free, dairy-free, and egg-free diet? You are in luck! These light and airy pancakes are so delicious with a sourdough-like flavor. So good! Try them today!
In a large mixing bowl, add all dry ingredients and whisk to mix (almond flour, coconut flour, arrowroot powder, baking powder, and salt). For best result weigh the almond and coconut flour using a kitchen scale.
Add all wet ingredients (applesauce, vanilla, olive oil, vinegar, and milk), then whisk to thoroughly mix. Batter will be thin.
Allow batter to rest for at least 5 minutes. Meanwhile, warm up a flat, nonstick griddle pan over low heat. When warm add 1 tbsp. of olive oil to the pan and spread around.
Using a spoon or 1/4 cup measure, scoop batter onto the hot pan and spread into a circle. Batter will still be fairly thin but don't worry! It will stick together!
Cook for 9 minutes per side. If the pancakes are not a nice golden/dark brown after 9 minutes, turn the heat up a bit.
Be patient, pancakes with grain-free flours take a lot long to cook. Your patience will be rewarded! Enjoy!