Directions:

• Add 4 tbsp arrowroot powder and 4 tbsp water to a mixing bowl. Mix well with a whisk. It should be completely liquid after mixing. This is your egg replacer.
• Add 1/4 cup melted coconut oil to the bowl and mix well again.
• Add 1/4 cup cane or coconut sugar to the bowl and mix.
• Add 2 tsp vanilla and 1 tsp salt and mix.
• Add 1 and 1/2 cups blanched almond flour and mix well.
• Add 1 cup + 2 tbsp almond milk and mix.
• Add 1 cup gluten free baking flour and mix. At this point, it should be that perfect pancake batter texture!
• Heat a pan on the stove at a low / medium heat and add coconut oil to the pan.
• Wait for the pan to heat and then use a 1/4 cup measuring cup to scoop out the pancake mixture onto the pan for even sized pancakes.