Buttermilk Paleo Pancakes
User Reviews
5.0
3 reviews
Excellent
Buttermilk Paleo Pancakes
Report
If you love buttermilk pancakes, you'll rejoice in this grain-free, dairy-free version! Light, fluffy, amazing flavor!
Share:
Ingredients
- 3/4 cup full-fat canned coconut milk see note*
- 1.5 tablespoons cider vinegar
- 1 tablespoon pure maple syrup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups finely ground almond flour
- 2 tablespoons tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
Instructions
- Add all ingredients to a blender and blend until smooth.
- Heat a large non-stick skillet to medium and add enough coconut oil (or coconut oil of choice) to generously coat the surface. Measure a scant 1/3 cup of batter and pour onto the hot skillet. Cook until sides begin to firm up, about 2 to 3 minutes. Carefully flip and cook another 1 to 2 minutes, until pancake is cooked through. Repeat for remaining batter.
- Serve pancakes with choice of fresh fruit, chopped nuts, yogurt, nut butter, and pure maple syrup.
Notes
- *You can also use unsweetened almond milk or cashew milk, but I prefer the coconut milk version.
Nutrition Information
Show Details
Serving
1Pancake (of 8)
Calories
227kcal
(11%)
Carbohydrates
10g
(3%)
Protein
8g
(16%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1Pancake (of 8) | |
| Calories | 227kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 8g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
