Best Paleo Pancakes
These paleo pancakes are light and fluffy and the perfect weekend breakfast.
Servings: 8 pancakes
- 1/2 cup almond flour
- 1/3 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup almond milk
- 1 tbsp honey or maple syrup
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
- ghee butter or coconut oil to coat skillet
Whisk all of the dry ingredients together in a bowl.
In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and whisk 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, bananas and other toppings.
I'm obsessed with my pancake pen for making perfectly round pancakes every time.
I always recommend using super fine almond flour from blanched almonds for any paleo baking.
The vinegar is important to this recipe as it helps to make the pancakes fluffy, but you can use any type of vinegar.
You can easily double this recipe and freeze the leftover pancakes. It makes for great meal prep! Then, just pop them in the toaster or warm them up in the microwave when desired.
Serving: 2pancakes | Calories: 242kcal | Carbohydrates: 20.3g | Protein: 10.3g | Fat: 13.5g | Saturated Fat: 3.2g | Cholesterol: 186.5mg | Sodium: 551.5mg | Fiber: 4g | Sugar: 6.2g