Paleo Pancakes

- 2 Tbsp. ghee or coconut oil, separated

- 2 large free-range eggs
- 1/4 cup raw honey
- 2 tsp. vanilla extract
- 3/4 cup almond milk or water

- 1 cup blanched almond flour (only use Honeyville brand)
- 1/4 cup coconut flour
- 1/2 tsp. sea salt

1. Combine the dry ingredients in a medium sized bowl and mix well with a fork or whisk
2. Add all wet ingredients to a food processor or blender and blend until well combined, about 30 seconds. Add in the dry ingredients and blend until the mixture is smooth.
3. Warm a large skillet over medium heat. Add 1 Tbsp. of the ghee or coconut oil and coat the pan.
4. Pour about 1/4 cup (or less) of batter onto the skillet to make each pancake. The top of the pancakes will start to bubble slightly when it is time to flip them, usually after 2-3 minutes. Allow the other side to cook for an additional 2-3 minutes before removing from pan and placing on a plate. Coat the pan with the other 1 Tbsp. of ghee or coconut oil and cook the rest of the pancakes. Serve and enjoy!

Recipe Credit: Paleo Cupboard