Best Paleo Pancakes
User Reviews
4.9
Best Paleo Pancakes
Description
This recipe mixes dry ingredients—almond flour, tapioca flour, coconut flour, baking soda, and salt—with wet ingredients consisting of eggs, almond milk, honey or maple syrup, white wine vinegar, and vanilla extract. The vinegar helps leaven the batter, contributing to fluffier pancakes. The batter is spooned into small rounds on a greased skillet and cooked over medium-high heat until golden, then flipped to finish cooking.
The resulting pancakes are tender and lightly crisp on the outside. Their smaller size makes them easier to flip and ensures even cooking. They offer a mildly sweet and nutty flavor profile typical of paleo baking with nut and coconut flours.
These pancakes can be served immediately with toppings such as maple syrup or bananas. The recipe supports doubling for batch cooking, and leftover pancakes freeze well for convenient reheating in a toaster or microwave, which makes them practical for meal prep.
Using superfine almond flour is recommended for better texture, and variations in vinegar type are acceptable without affecting results significantly. Using a pancake pen or similar tool helps produce uniform shapes.
Ingredients
Dry Ingredients
- ½ cup almond flour
- ⅓ cup tapioca flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 4 egg large
- ¼ cup almond milk
- 1 tablespoon honey or maple syrup
- 1 teaspoon white wine vinegar
- 1 teaspoon vanilla extract
- ghee butter or coconut oil to coat skillet
Instructions
- 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.
Notes
- Using superfine almond flour made from blanched almonds improves batter texture in paleo baking.
- White wine vinegar is important to help make the pancakes fluffy, but other vinegar types work as substitutes.
- These pancakes can be frozen after cooking and reheated in a toaster or microwave for quick meals.
- Using a pancake pen or similar tool helps create perfectly round pancakes for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 242kcal | 12% |
| Carbohydrates | 20.3g | 7% |
| Protein | 10.3g | 21% |
| Fat | 13.5g | 21% |
| Saturated Fat | 3.2g | 16% |
| Cholesterol | 186.5mg | 62% |
| Sodium | 551.5mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 6.2g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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