Made with a blend of cricket flour, coconut flour, and buckwheat flour, these pancakes are completely gluten-free and packed with protein.
In a large bowl, combine dry ingredients – whisk together wet ingredients
Heat griddle pan or large skillet over medium heat. *Tip: If you don't have a big griddle pan, heat two large skillets at the same time to move your pancake assembly line into high gear.
Pour pancakes to desired diameter into warm skillet.
Flip pancakes when you see the first bubble and slight central puffyness *you will see fewer bubbles than regular pancakes
Pancakes are fully cooked when both sides are a deep golden brown.
Garnish pancakes with strawberries, powdered sugar, and maple syrup.
For Dairy Free or more Paleo Version: