Cooking and Serving: 25 minutes | 8 pancakes
Ingredients
Ingredient swaps and variations
Description
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 8 pancakes
Ingredients
Expert tips
Ingredient swaps and variations
Instructions
WHY THIS RECIPE WORKS
These pancakes freeze really well, are high protein, are low carb, and keep you.
going all school-morning long.
With a combination of almond flour and tapioca starch, these pancakes have.
structure, the batter is easily pourable, and the pancakes are super moist and.
Many recipes made with almond flour tend to taste like almonds, if even just.
faintly, but this recipe just tastes like, well, “regular” pancakes!
1 large and 3 small browned pancakes cooking on black griddle.
large and 3 small browned pancakes cooking on black griddle.
KEY INGREDIENTS
Almond flour – You must use finely ground blanched almond flour to make this.
recipe a success. I like to buy it from nuts.com or Honeyville brand, as.
they’re reliably good quality and a fine grind. “Blanched” almonds are just.
almonds that have had their dark brown skins removed; the fine grind of the.
flour allows all the ingredients to fully combine without any grittiness. I.
like Do not use almond meal, which is coarsely ground almonds with their.
Tapioca flour – Tapioca starch and tapioca flour are the same thing; this.
Paleo-friendly starch helps bind the pancakes together and adds flexibility.
and lightness. It has no equal, but if you must replace it, try arrowroot.
Paleo baking powder – “Regular” baking powder contains cornstarch, which is.
not Paleo legal. If you’re not concerned with a little cornstarch, feel free.
on combining cream of tartar, baking soda, and a Paleo-friendly starch to.
make your own Paleo-friendly baking powder.
Almond milk – I like to bake with unsweetened almond milk if I can’t use.
dairy, since almond milk has some fat which provides richness. You need.
something that is dairy-free and is approximately the same thickness of.
lowfat cow’s milk (canned coconut milk is way too thick).
Coconut oil – Virgin coconut oil is the type that is solid at cool room.
temperature. To avoid all coconut flavor, use triple-filtered coconut oil.
Eggs – The eggs in these pancakes provide them with that characteristic.
fluffiness. They also help bind the pancake batter together.
Honey – Honey adds sweetness without adding refined sugar, which is not.
allowed on a Paleo diet.
MAKE THE DRY MIX AHEAD
To get a head start on making Paleo pancakes, try mixing the dry ingredients.
ahead of time and storing the mixture until needed. Since almond flour has so.
much fat, it can go rancid much more quickly than an all purpose gf flour, so.
you should store the mix in the freezer or refrigerator. Just allow it to come.
to room temperature before completing the recipe as cold almond flour forms.
MEASURE DRY INGREDIENTS
Like all baking, pancakes require precision in measurement. And like all flour,.
almond flour and tapioca starch are easy to measure incorrectly unless you weigh.
your ingredients on a simple digital kitchen scale.
USE FINELY GROUND ALMOND FLOUR
Not all almond flour is finely ground, which is why I try to purchase only a few.
brands (nuts.com and Honeyville are favorites). Finely ground almond flour.
combines effectively with the other ingredients called for, rather than clumping.
and adding unwelcome texture to your cooked pancakes.
mini brown Paleo pancakes on large metal spatula.
brown Paleo pancakes on large metal spatula.
NUT FREE
Paleo baking recipes so often rely on almond flour, and if you can’t have nuts.
that can be a big hurdle. I’d really recommend that you try my coconut flour.
are naturally nut-free.
You can try using finely sifted and blanched hazelnut or sunflower seed flour.
If ou choose sunflower seed flour, there may be a chemical reaction with the.
baking soda that causes your pancakes to have a green color, but it’s still safe.
EGG FREE
Try replacing each egg with one “chia egg” each, or, for both eggs, make a.
mixture of 2 tablespoons tapioca starch (15 grams total), 1/2 teaspoon.
additional baking powder, and 2 tablespoons of milk.
COCONUT OIL
You can use shortening in place of coconut oil. I don’t recommend an oil that’s.
liquid at room temperature.
TAPIOCA STARCH
A unique starch that adds flexibility and is still Paleo-legal, tapioca starch.
is hard to replace. You can try arrowroot, or superfine sweet white rice flour.
(also called glutinous rice flour) if it doesn’t have to be strictly Paleo.
PALEO BAKING POWDER
Since “regular” baking powder typically contains cornstarch, it isn’t.
technically appropriate for a Paleo diet. If you can’t purchase Paleo baking.
powder, made with an appropriate starch, make your own with 1 part baking soda,.
2 parts cream of tartar, and 1/2 part arrowroot or tapioca starch/flour. If you.
aren’t that strict, though, just use “regular” gluten free baking powder.
FLAVOR VARIATIONS, MIX-INS AND TOPPINGS.
Try adding a few fresh blueberries, chopped fresh strawberries, or chocolate.
chips to each portion of pancake batter right after pouring it on the griddle.
Flip carefully when ready and finish cooking
Any of those mix-ins could also be served on top of your cooked pancakes. Or try.
adding sliced ripe bananas, or drizzle warm nut butter on top of a stack of.
Paleo pancakes. I wouldn’t add any mashed bananas to the pancake batter, though,.
as baking with mashed banana like in our almond flour banana bread.
specifically designed recipe.
small stack of brown just-cooked Paleo pancakes dripping syrup on a small white.
stack of brown just-cooked Paleo pancakes dripping syrup on a small white plate.
THE BEST PALEO PANCAKES RECIPE
Prep Time: 15 minutes mins.
Cook Time: 10 minutes mins.
Stack of 5 Paleo pancakes with syrup drizzling on white plate.
of 5 Paleo pancakes with syrup drizzling on white plate.
These paleo pancakes are light and fluffy, and taste just like the “real” thing.
INGREDIENTS
1 ½ cups (180 g) blanched finely ground almond flour, (I like Blue Diamond.
brand sifted almond flour and Wellbee’s brand extra fine almond flour).
¼ cup (32 g) tapioca starch/flour.
INGREDIENTS
1 ½ cups (180 g) blanched finely ground almond flour, (I like Blue Diamond.
brand sifted almond flour and Wellbee’s brand extra fine almond flour).
¼ cup (32 g) tapioca starch/flour.
Notes
* ¼ teaspoon kosher salt
* ¾ cup (6 fluid ounces) unsweetened almond milk, at room temperature
* 2 tablespoons (28 g) virgin coconut oil, melted and cooled (plus more for
greasing the skillet)
* 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
* 2 tablespoons (42 g) honey
* Honey or pure maple syrup, for serving
* In a large bowl, place the almond flour, tapioca starch, baking powder and
salt, and whisk to combine.
* Create a well in the center of the dry ingredients and add the almond milk,
oil, eggs and honey, and whisk to combine well.
* Set the batter aside to sit briefly. It will thicken a bit.
* Heat a griddle or cast iron skillet (or any other nonstick surface on which
you like to make pancakes) over medium heat (on an electric griddle, keep the
temperature no higher than 350°F). Lightly grease your griddle surface with
additional coconut oil.
* Pour the pancake batter about 1/4 cup at a time into rounds. Allow to cook
until the edges of the pancakes are set (when they’re set, they’ll lose their
shine), about 1 minute.
* With a wide, thin spatula, turn each pancake over and allow to finish cooking
on the other side (about another 30 seconds).
* Remove the pancakes from the griddle, and repeat with the remaining batter.
* Serve the pancakes warm with maple syrup or more honey.
MAKE AHEAD INSTRUCTIONS.
* You can also allow the pancakes to cool completely before wrapping them
tightly in freezer-safe wrap and freezing.
* When you are ready to serve the pancakes, unwrap the stacks, separate the
pancakes from each other and place them, frozen, in a toaster oven. Cook at
about 300°F until warm, 1 to 2 minutes.
To make your own Paleo baking powder, combine 1 part baking soda + 2 parts cream
of tartar + 1/2 part arrowroot or tapioca starch/flour.
Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 198mg | Potassium: 19mg | Fiber:
2g | Sugar: 5g | Vitamin A: 59IU | Vitamin C: 0.03mg | Calcium: 123mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
STORAGE & MAKE AHEAD INSTRUCTIONS
If you have leftover pancakes, or you would just like to make them ahead of
time, you can! Just allow them to cool completely before wrapping them tightly
in small, single-portion stacks in freezer-safe wrap and placing them in the
When you are ready to serve pancakes that have been made and frozen in advance,
unwrap the stacks, separate the pancakes from each other and place them, still
frozen, in a toaster oven. Cook at about 300°F until warm, 1 to 2 minutes.
Is maple syrup Paleo?
Yes! Maple syrup is legal on a Paleo diet. Just like honey is, as both are
unrefined, naturally occurring sugars.
Can I use almond meal instead of almond flour?
No, this recipe cannot be made with almond meal, which is made of coarsely
ground almonds that still have their dark brown skins intact. Similar to a
meal won’t combine fully enough with the other ingredients, and will add
unpleasant texture to these pancakes.
Is it better to make these fluffy paleo pancakes on a pan or griddle?
I find it easier to make these pancakes on an electric griddle, since I can work
quickly and easily to pour out at least 4 pancakes at a time and still have
plenty of room to flip them without disturbing the batter.
How do I keep these pancakes from burning?
If you’re using an electric griddle to cook your pancakes, keep the temperature
relatively low, at no more than 350°F. You want the pancakes to brown properly,
but almond flour has so much fat that it tends to blacken if cooked at too high
a temperature. The batter is also relatively thin, so it’s best to let the
pancakes set quite a bit before flipping them to cook on the other side.
Why are my Paleo pancakes flat?
Did you measure your flours flour? If you use almond meal, the batter won’t be cohesive and can be lumpy and
runny, which leads to uneven, unfluffy pancakes.