Cinnamon Pecan Pancakes

• 1.5 cups blanched almond flour
• 1 cup gluten free baking flour
• 1 cup almond milk
• 1/4 cup cane sugar (or coconut sugar)
• 1/4 cup melted or softened coconut oil
• 4 tablespoons arrowroot powder
• 4 tablespoons water
• 2 teaspoons vanilla extract
• 1 teaspoon salt

1. 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.
2. Add 1/4 cup melted coconut oil to the bowl and mix well again.
3. Add 1/4 cup cane or coconut sugar to the bowl and mix.
4. Add 2 tsp vanilla and 1 tsp salt and mix.
5. Add 1 and 1/2 cups blanched almond flour and mix well.
6. Add 1 cup + 2 tbsp almond milk and mix.
7. Add 1 cup gluten free baking flour and mix. At this point, it should be that perfect pancake batter texture!
8. Heat a pan on the stove at a low / medium heat and add coconut oil to the pan.
9. 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.

blanched almond flour, flour, almond milk, cane sugar, coconut oil, arrowroot powder, water, vanilla, salt

Taken from food52.com/recipes/73610-cinnamon-pecan-pancakes (may not work)