These pancakes have a tendency to get dark rather quickly, so it helps to cook on a lower heat than normal. If using unblanched almond flour, soak the almond flour overnight in the cultured dairy and add the remaining ingredients in the morning.
- 1 cup blanched almond flour
- 2 Tbsp. coconut flour
- ½ cup cultured yogurt, sour cream, kefir, or buttermilk
- 3 eggs
- 2 Tbsp. coconut oil, butter, or ghee, melted
- 2 tsp. vanilla extract
- Pinch of sea salt
- ½ tsp. baking soda (optional, but adds lightness)
- Additional ghee or coconut oil for griddle
- Stir the almond and coconut flours together in a small- to medium-size bowl.
- Mix in cultured dairy, eggs, vanilla, melted fat, and salt. Stir to combine well. Add baking soda (optional) and stir.
- Heat a heavy griddle over medium heat. Brush with melted fat.
Drop about ¼ cup batter onto the hot griddle, spreading out to a uniform thickness. Cook until bubbles start to form on the surface (the pancake will be barely set) and flip over. Watch carefully because these pancakes can get very dark if the heat is too high.