Paleo Pancakes (Gluten Free, Dairy Free)
These perfect paleo pancakes are super fluffy and irresistibly easy to make. Bonus - they're also grain free, gluten free, dairy free, and refined-sugar free!
Yield: servings
Equipment
- 2 large mixing bowls
- 2 whisks
- Large skillet or griddle
- ladle or measuring cup, or batter dispenser
- Spatula
- Large plate
Ingredients
- ghee to grease skillet
Paleo Pancakes | Wet Ingredients
- 2 tablespoons maple syrup or honey
- 1 teaspoon pure vanilla extract
- 3 large eggs
- ⅓ cup almond milk or coconut milk, plus more as needed
- 1 teaspoon white vinegar or apple cider vinegar
- 2 tablespoons neutral-flavored oil avocado oil, refined coconut oil, etc.
Paleo Pancakes | Dry Ingredients
- ¾ cup fine blanched almond flour
- ¼ cup tapioca starch
- ¼ cup coconut flour
- 1 teaspoon fresh baking soda
- 1 big pinch salt approximately ⅛ teaspoon
Suggested Toppings or Mix-Ins (All Optional)
- blueberries
- paleo chocolate chips
- thinly sliced bananas
- ghee
- whipped coconut cream
- sliced strawberries
Instructions
- Add 2 tablespoons maple syrup, 1 teaspoon pure vanilla extract, 3 large eggs, ⅓ cup almond milk, 1 teaspoon white vinegar, and 2 tablespoons neutral-flavored oil to large mixing bowl. Whisk ingredients together until fully combined. Set bowl aside.
- Add ¾ cup fine blanched almond flour, ¼ cup tapioca starch, ¼ cup coconut flour, 1 teaspoon fresh baking soda, and 1 big pinch salt to separate bowl. Whisk until dry ingredients are well blended.
- Slowly pour dry mixture into bowl of wet ingredients, whisking constantly to thoroughly incorporate all ingredients. Mix until ingredients are fully combined to form pancake batter.
- Optional: For thinner batter, add 1 additional tablespoon almond milk and whisk to incorporate. Repeat with additional tablespoon milk if needed to achieve desired consistency.
- Optional: For pancakes with mix-ins (blueberries, paleo chocolate chips, etc.) prepare batter as instructed. After combining dry and wet ingredients, gently fold in mix-ins until fully incorporated. Be careful not to overmix.
- Heat skillet or griddle over medium heat. When pan is warm, add small amount of ghee and let melt, swirling pan as needed to distribute ghee across surface.
- Once ghee is melted, ladle approximately ⅓ cup prepared pancake batter into skillet. Repeat as able, depending on size of skillet or griddle, being careful not to let pancakes touch or spread together.
- Cook pancakes 2 to 3 minutes, or until bubbles begin to form on top layers of pancakes. Carefully slide spatula under pancake, then lift pancake from skillet, flip pancake over, and place pancake wet-side down on skillet or griddle.
- Continue cooking pancakes 2 to 3 minutes or until underside of pancakes is golden brown. Carefully slide spatula under pancake to lift pancake from skillet, then transfer pancake to large plate.
- Once all cooked pancakes have been removed from skillet, repeat entire process with remaining pancake batter. Add more ghee to skillet as needed to prevent pancakes sticking or burning.
- Once all pancake batter has been used to make fully-cooked pancakes, serve pancakes warm with desired toppings (thinly sliced bananas, ghee, whipped coconut cream, sliced strawberries, etc.) and preferred sides.
Notes
- Make it Vegan: Replace eggs with flax eggs. Be sure to use maple syrup instead of honey. Use neutral oil or paleo plant-based butter instead of ghee to cook pancakes.
- Leftovers: Refrigerate leftover pancakes in an airtight container up to 3 days. Reheat in the microwave, the toaster, or the oven.
Nutrition
Serving Size: 1serving | Calories: 330cal | Protein: 11g | Fat: 21g | Saturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 140mg | Sodium: 457mg | Potassium: 422mg | Total Carbs: 24g | Fiber: 6g | Sugar: 10g | Net Carbs: 18g | Vitamin A: 205IU | Vitamin C: 13mg | Calcium: 116mg | Iron: 3mg