snacks by Shira vol. 34: paleo buttermilk pancakes

Ingredients

for the pancakes

1 cup hazelnut flour (or almond flour)
1 cup tapioca starch
1/2 tsp sea salt
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup paleo "buttermilk" (3/4 cup room temperature coconut milk mixed with 1 Tbsp lemon juice)
1/4 cup coconut milk (to add if batter is too thick)
1 large egg
2 Tbsp ghee, melted
coconut oil or ghee for the skillet

for the compote (optional)

2 cups blueberry
2 Tbsp chia seed
1 Tbsp lemon juice
1 Tbsp maple syrup
1/2 tsp vanilla extract
pinch of lemon zest to garnish

Preparation

1. Prepare the compote by placing all ingredients in blender or food processor. Pulse until chunky and top with lemon zest.
2. For the pancakes, mix all of the dry ingredients. In a separate bowl, mix together the "buttermilk," egg, and ghee until well combined. Fold the wet ingredients into the dry ingredients and mix until well combined.
3. Heat skillet over medium-high heat and coat with coconut oil or ghee. Spoon batter onto the skillet, spacing evenly. Flip when surface starts to bubble (around 2-3 minutes), cook other side for about 1-2 minutes, or until golden-brown. Repeat for the rest of the batter.
4. Enjoy!

makes around 12 pancakes

xx Shira