Paleo Vegan Pancakes
User Reviews
4.6
Paleo Vegan Pancakes
Description
This recipe starts by mixing ground flaxseed with water to form a thick binder replacing eggs. Coconut milk adds moisture and richness, while almond flour and tapioca flour form the bulk of the batter, supported by baking powder for leavening and a pinch of sea salt for balance. Optionally, vanilla extract and ground cinnamon can enhance flavor.
The batter is notably thick, so pancakes are spooned and shaped in a hot, lightly oiled skillet. They cook on medium-low heat, flipped multiple times to ensure even cooking without burning. The resulting pancakes are tender and soft but may be denser than traditional wheat pancakes due to the grain-free flours.
They provide a vegan and paleo-friendly breakfast choice that can be enjoyed plain or with desired toppings such as fruit or syrup. Their texture holds well and offers an alternative for those avoiding gluten and eggs.
Ingredients
- 2 Tbsp Flax Seed ground
- 6 Tbsp water
- 1/2 cup coconut milk full-fat, canned
- 2 cups almond flour Super Fine
- 2 Tbsp tapioca flour
- 1 tsp baking powder
- 1 pinch salt sea salt
Optional Add-Ins:
- 1 tsp vanilla extract pure
- 1/2 tsp ground cinnamon
Instructions
- Stir together the ground flax seed and water in a bowl. Allow this mixture to sit for 10 to 15 minutes, or until it thickens to the consistency of a beaten egg. Note: I like to stir the flax mixture every few minutes to make sure it has a uniform consistency and doesn’t clump up.
- Add in the coconut milk and vanilla extract and whisk until well-combined. Add in the remaining (dry) ingredients and stir well until a thick pancake batter forms.
- Heat a non-stick skillet or griddle to medium-low heat and add just enough coconut oil or avocado oil to coat the surface.
- Measure out ¼ cup of pancake batter and transfer it to the hot surface. Note: the batter will be very thick, so use your finger to form a circular pancake shape in the batter, as it will not spread on its own.
- Cook for 2 to 3 minutes, or until the sides of the pancake firm up and the center appears to be set up as well. Carefully flip and cook an additional 2 to 3 minutes. Flip a third time, and continue cooking another 1 to 3 minutes, until the pancakes are fully cooked through the center. Note: If the pancakes are still "raw" in the center after a 4th flip, finish them off in the microwave for 10 to 30 seconds.
- Serve pancakes with choice of toppings, and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 381kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 15g | 30% |
| Fat | 26g | 40% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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