Description
Start your day with these light and fluffy Paleo Pancakes! Made with almond, coconut, and tapioca flour, they’re the perfect gluten-free and dairy-free breakfast that tastes just like classic pancakes. Serve them with fresh fruit and a drizzle of maple syrup for the ultimate morning treat!
Ingredients
Dry Ingredients:
– ½ cup almond flour
– ⅓ cup tapioca flour
– ¼ cup coconut flour
– ½ tsp baking soda
– ¼ tsp salt
Wet Ingredients:
– 4 large eggs
– ¼ cup almond milk
– 1 tbsp honey or maple syrup
– 1 tsp vinegar (white or apple cider)
– 1 tsp vanilla extract
– Coconut oil or ghee for cooking
Instructions
1. First, whisk together the almond, tapioca, and coconut flour with baking soda and salt in a bowl.
2. Next, in a separate bowl, mix the eggs, almond milk, honey, vinegar, and vanilla extract.
3. After that, pour the wet ingredients into the dry and whisk until a smooth batter forms.
4. Then, heat a skillet over medium heat and lightly coat with coconut oil or ghee.
5. Spoon small amounts of batter onto the skillet (about 3-4 inches wide) and cook for 2-3 minutes until bubbles form. Flip and cook for another 1-2 minutes.
6. Finally, serve warm with maple syrup, bananas, or your favorite toppings!
Notes
For perfect pancakes, keep them small and use a pancake pen or ladle for even shapes. You can also use this batter to make waffles—just pour it into a waffle iron and cook as usual!
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Healthy & Lifestyle
Nutrition
- Calories: 242kcal
- Sugar: 6.2g
- Fat: 13.5g
- Carbohydrates: 20.3g
- Fiber: 4g
- Protein: 10.3g