Description
These Best Paleo Pancakes are an easy, wholesome breakfast option. Made with almond flour and enriched with flavors of maple syrup and vanilla, they offer a delightful, fluffy texture that makes mornings special.
Ingredients
Scale
- 3 large eggs
- 1/3 cup unsweetened almond milk
- 1 1/2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 tablespoons refined coconut oil, melted
- 1 teaspoon apple cider vinegar or lemon juice, optional, but helps fluff the pancakes
- 1 1/2 cups blanched almond flour
- 3 tablespoons tapioca flour or arrowroot
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Instructions
- In a large bowl, whisk together the eggs, almond milk, maple syrup, vanilla extract, melted coconut oil, and apple cider vinegar until well combined.
- Add the blanched almond flour, tapioca flour, baking soda, and sea salt to the wet ingredients. Mix until a smooth batter forms.
- Heat a non-stick skillet over medium heat. Lightly grease if needed.
- Pour 1/4 cup of the batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Repeat with the remaining batter, adjusting heat as necessary.
Notes
For a sweeter taste, add more maple syrup to the batter.
These pancakes freeze well; store them in an airtight container for future breakfasts.
Add fresh fruits or nuts to the batter for extra flavor and texture.
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg