Classic Paleo Pancakes
Posted by Lisa on November 4, 2014 / 11 Comments
These classic paleo pancakes are a perennial breakfast winner. Using a combination of coconut, tapioca and almond flour, they’re light, fluffy and delicious.
I’ve been on a mission to make a classic paleo pancake recipe. Many of the recipes I’ve tried have come out too dense, too gritty, too almond-y or too coconut-y. So after many failed attempts, I was ecstatic to finally crown this paleo pancake recipe the winner.
The recipe uses three different flours to get that perfect, light, fluffy consistency, most similar to regular pancakes. The baking soda and vinegar are also key in helping with the fluff factor. But I believe the ultimate test of a recipe is whether those who don’t have dietary restrictions love the recipe just as much as those that do have dietary restrictions. Meaning, would my non gluten-free and paleo friends find this recipe to be just as delicious as I find it to be? Well, after making this paleo pancake recipe dozens and dozens of times for large gatherings of folks with no dietary restrictions, I’m happy to report that all of these pancakes were devoured and loved. Hence, it’s “classic” status.
Feel free to add in your favorite bonus ingredients like blueberries, chocolate chips or chopped bananas. Today, I decided to go simple with chopped bananas on top and a little maple syrup. Hopefully once you try this paleo pancake recipe, you’ll no longer feel deprived or frustrated with unsuccessful paleo pancakes.
Enjoy!
PS – if you’re nut-free, make sure to check out my other super popular recipe for Nut-Free Paleo Pancakes with Triple Berry Compote. You might also like my paleo chocolate waffles.
- 4 large eggs, beaten
- ¼ cup almond milk
- ¼ cup coconut flour
- ⅓ cup tapioca flour
- ½ cup almond flour
- 1 tbsp honey (or maple syrup)
- 1 tsp white wine vinegar
- 1 tsp vanilla
- ½ tsp baking soda
- ¼ tsp salt
- ghee, butter or coconut oil (to coat skillet)
- Mix all the dry ingredients together in a bowl. Add the beaten eggs, vanilla, honey, vinegar and almond milk. Whisk together until well combined.
- Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
- Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They're much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
- Serve immediately with maple syrup.
Other recipes you might like:
Green Smoothie Pancakes with Macerated Blueberries
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