Nut-Free Paleo Pancakes with Triple Berry Compote
These nut-free paleo pancakes are a spin on my classic paleo pancake recipe. They’re equally delicious and perfect for those with nut sensitivities.
I’m finding more and more people have nut allergies or sensitivities to nuts. Ironically, I never had a problem with nuts (or so I thought), until after I was diagnosed with celiac and went paleo.
One of the first things newbie paleo peeps do is consume an inordinate amount of almond flour. As one of the primary paleo flours, you unwittingly consume far more almonds (via flour) than you ever did previously. This can then trigger a sensitivity to almonds that you never had before. That’s what happened with me. Accidental almond overdose!
After removing almonds for a good period of time (an almond detox), I’m now able to eat them again in small amounts. Thankfully. But if you still have a sensitivity to almonds or other nut flours, this nut-free paleo pancake recipe is for you.
Now, given that the predominant flour used in this recipe is coconut flour, it does have more of a coconut flavor versus the Classic Paleo Pancake recipe, but it’s not overpowering. And trust me, I’d be the first to admit it if it was. In fact, I think it strikes a perfect balance with the tapioca flour. But just like my classic paleo pancakes, these nut-free paleo pancakes are light, fluffy and delicious. Which, is unlike many coconut pancake recipes that resemble dense hockey pucks. You know what I’m talking about, right?
Anyway, if you’re looking for a nut-free paleo pancake option, you should definitely give these a try. They’re a reader favorite! You could also use this recipe as the base for my Paleo Chocolate Waffles. And if you’re interested in a nut-free cookie option, check out my Chocolate Chip Tahini Cookies.
PS – if you see specs in the nut-free paleo pancakes below it’s because I used ground vanilla bean as I was out of vanilla extract. Ground vanilla bean is a great little tool in your kitchen pantry arsenal!
- 4 large eggs, beaten
- ½ cup coconut flour
- ½ cup tapioca flour
- ½-1 cup full-fat canned coconut milk*
- 1 tbsp honey
- 1 tsp white wine vinegar
- 1 tsp vanilla
- ½ tsp baking soda
- ¼ tsp salt
- ghee of coconut oil (to coat skillet)
- 1 cup raspberries
- 1 cup blueberries
- 1 cup blackberries
- 1 tbsp honey
- 1 tsp arrowroot flour
- Mix all the dry pancake ingredients together in a bowl. Whisk in all the liquid ingredients (except the coconut milk). It will be clumpy.
- Slowly add the coconut milk. You may need more or less depending on your coconut milk (*full-fat, canned coconut milk tends to be thicker than homemade or store-bough). Continue adding the coconut milk until your batter has reached the desired consistency.
- Heat a skillet or griddle on medium-high heat and coat with ghee or coconut oil.
- Spoon the pancake batter onto the skillet. Use the back of a spoon to smooth each pancake into a round shape. Keep pancakes to approximately 3-4 inches in diameter as they'll be easier to flip. Cook for 2-3 minutes on one side, then flip for an additional 1-2 minutes.
- Remove from pan and serve immediately with triple berry compote or your favorite syrup.
- To make the triple berry compote, mix the berries and honey together in a small saucepan. Heat over medium heat, while stirring 2-3 minutes. The heat will start to soften the berries into a liquid. Add the arrowroot flour and stir for another minute. Serve on top of the pancakes.
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