Paleo Pancakes Recipe
User Reviews
5
Paleo Pancakes Recipe
Description
Paleo Pancakes combine almond flour, coconut flour, eggs, and mashed bananas for a grain-free batter with natural sweetness and a slightly dense but tender texture. Coconut oil in the pan helps produce a golden crust as the pancakes cook evenly on each side. The recipe includes a resting period to allow the coconut flour to absorb liquids, which improves the final texture.
Flavor-wise, the blend of ripe banana and vanilla offers a mildly sweet base accented by the toasted nutty flavors of almond and coconut flours. These pancakes have a firm edge and a moist center, suitable for drizzling with maple syrup and topping with berries.
Cooking over medium heat minimizes burning risk, and flipping carefully with a silicone spatula helps keep the pancakes intact. Resting the batter is important for proper thickness, and spacing pancakes in the pan prevents them from sticking together. This recipe is a good choice for those avoiding grains and looking for a satisfying breakfast alternative.
Ingredients
- coconut oil
- 4 egg
- 2 banana mashed, ripe
- 1 cup almond flour super-fine
- ¼ cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract pure
- salt pinch
- Berry optional, for decoration
Instructions
- Preheat a non-stick pan over medium heat and add 2 Tbsp of coconut oil.
- Combine all ingredients (except berries) in a medium mixing bowl and mix with a mixer until smooth. The batter should be thick, but pourable. If it seems thin, add 1-2 more tablespoons of coconut flour. Let the batter sit for a couple of minutes.
- Using a ladle, scoop about 1/4 cup of the batter and pour into the preheated pan. Cook for about 2 minutes on each side until the bottom of the pancake is golden-brown and the edges are firm. Flip gently with a flexible spatula, and continue cooking another 2 minutes. If the bottoms turn dark, lower the heat a little.
- Repeat for remaining pancakes. If necessary, add 1 Tbsp of coconut oil after each batch of pancakes.
- Drizzle some maple syrup and top with berries (raspberries, blueberries and strawberries)
Notes
- For a lighter texture, separate and beat the egg whites before folding them into the batter.
- Let the batter rest a few minutes to let coconut flour absorb moisture and baking powder activate, improving texture.
- Cook pancakes over medium heat to prevent burning; adjust heat if needed.
- Do not overcrowd the pan; leave space between pancakes for easier flipping.
- Use a large silicone spatula for gentle flipping to avoid breaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 135g | |
| Calories | 103kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 26mg | 1% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 48mg | 5% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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