Paleo Pancake Recipe (grain-free, gluten-free, dairy-free)

If using store-bought dairy-containing buttermilk, skip to Step 2. Otherwise, prepare the dairy-free buttermilk. Add 1 tablespoon lemon juice to a 1-cup (240-milliliter) measuring cup and fill up with dairy-free milk. Add 1 teaspoon lemon juice to a 1/3-cup (80-milliliter) measuring cup and fill up with dairy-free milk. Let sit for 5 minutes while preparing the rest of the recipe.
1 tablespoon + 1 teaspoon lemon juice, 1 1/3 cups (315 ml) non-dairy milk of choice
In a medium mixing bowl, stir together the dry ingredients (almond flour through salt). Set aside.
1 1/2 cups (150 grams) almond flour, 1/2 cup (58 grams) tapioca flour / starch, 1 tablespoon coconut sugar, 1 3/4 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt
In a large mixing bowl, stir together the wet ingredients (buttermilk through vanilla extract).
3 large eggs, 3 tablespoons (42 grams) coconut oil, 1 tablespoon maple syrup, 1 tablespoon vanilla extract, 1 1/3 cups (315 ml) non-dairy milk of choice
Gradually add the dry mixture to the wet and stir until no lumps remain.
Heat a non-stick skillet over medium heat.
Pour 1/3 cup of batter into the pre-heated pan and cook for about 2 minutes or until bubbles form and the bottom has lightly browned.
Flip the pancake over and cook for another minute or two.
Repeat with the remaining batter.
Serve immediately and keep any leftovers refrigerated for up to 4-5 days.