Easy Mini Pancakes

My kids LOVE pancakes. These are super simple, fructmal friendly and delicious. They don't fluff up like gluteny pancakes, but they have a nice texture and taste great, plus they're filling and have a little protein.

1 1/2 cups almond flour

1/2 cup tapioca flour

1/2 tsp salt

2 tbsp coconut oil

water

palm shortening

First, heat your pan. I use stainless steel because I don't like teflon, and can't use cast iron on my glass-top stove. Heating up the pan first keeps the pancakes from sticking. I put the burner on low heat and let the pan heat while I mix up the batter.

Mix together the flours and salt, then add the oil and about 1/2 to 1 cup of water and mix well (a wire whisk works well to keep things from clumping.) Let this sit for a minute to allow the flours to absorb some water, then add enough water to thin the mixture to pancake batter consistency.

Add about a tablespoon of shortening to the pan and spread evenly. Drop batter by tablespoonfuls onto the hot greased pan and cook for a few minutes, until you can easily flip them with a spatula. Flip over and cook another couple of minutes.

Serve with a bit of butter and just a touch of maple syrup. Don't forget the bacon!