Best Paleo Pancakes Recipe

There’s nothing quite like the satisfaction of crafting a stack of paleo pancakes that are both fluffy and delicious, all while knowing you’re indulging in something a little healthier than the usual breakfast fare. Ready to transform your morning routine? Let’s dive into this delightful creation where almond flour and coconut work their magic!

Rephrased: I appreciate shaping my recipes to fit a healthy way of living, and these almond and coconut flour pancakes are among my favorite breakfast options. Made with those two nutrient-dense flours, they offer a wealth of protein and healthy fats.

I love the subtle sweetness of the touch of maple syrup they call for, and the delightful vanilla aroma that fills my kitchen when they’re cooking. They’re an almost too-good-to-be-true way to start your day, one of my go-to breakfasts.

And they don’t even seem like a health food.

Best Paleo Pancakes Recipe Ingredients

• Almond Flour: Rich in protein and healthy fats; low in carbohydrates.
• Coconut Flour: High in fiber; absorbs moisture; mild sweetness.
• Baking Soda: Provides leavening; helps pancakes rise and become fluffy.
• Almond Milk: Dairy-free alternative; adds moisture; low in calories.
• Maple Syrup: Natural sweetener; optional; adds depth of flavor.
• Coconut Oil: Heart-healthy fats; aids in cooking; provides mild coconut flavor.

Best Paleo Pancakes Recipe Ingredient Quantities

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tablespoon maple syrup (optional for sweetness)
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil, melted
• Coconut oil or ghee for cooking

How to Make this Best Paleo Pancakes Recipe

1. In a big mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. Use a whisk to mix them together to guarantee there are no lumps.

2. In another bowl, thoroughly beat the eggs and then mix in the almond milk, maple syrup (if using), vanilla extract, and melted coconut oil. Combine until it is well blended.

3. Add the wet ingredients to the dry ingredients. Stir slowly and gently until everything comes together into a smooth batter. Let the batter thicken a bit for about 5 minutes before using it.

4. A non-stick frying pan or griddle should be heated to medium-low. Add a little coconut oil or ghee to the pan to keep the food from sticking.

5. When the skillet is heated, spoon approximately 2 tablespoons of batter onto the skillet for every pancake. With the back of a spoon, use a spreading motion to form the batter into a smooth and even circle.

6. Prepare the pancakes until bubbles start developing on the upper surface and the perimeters appear firm, roughly 2-3 minutes.

7. With a spatula, flip the pancakes with great care and cook the second side until it is golden brown and cooked through, which will take an additional 2 to 3 minutes.

8. Move the pancakes that are done cooking to a plate and cover them with a clean towel to keep them warm. You will need to adjust the amount of oil or ghee used for the remaining batter, but this is the process.

9. Heat the pancakes before serving. Top them with your preferred paleo-compatible toppings—fresh fruit, nuts, or a drizzle of maple syrup. And enjoy!

10. Savor the mouthwatering paleo pancakes prepared right in your kitchen. These temptingly fluffy stacks are so simple to whip up, you could truthfully flip them any morning in place of your regular breakfast. And that would be absolutely okay—because these cakes are kind of like what might happen if a not-so-ordinary muffin and a not-so-ordinary shortstack were to make sweet breakfast love.

Best Paleo Pancakes Recipe Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Non-stick frying pan or griddle
7. Spatula
8. Spoon (for scooping and spreading batter)
9. Plate
10. Towel (for covering pancakes)

FAQ

• Can I use a different type of flour?Regrettably, using another kind of flour—such as wheat flour—instead of almond or coconut flour isn’t advised. Doing so could change the pancakes’ texture and their structural integrity in a significant way. The first two flours have properties that make them ideal for pancakes. Almond and coconut flours also have a much lower glycemic index than wheat flour. Their use promotes a breakfast that not only keeps someone full for a long time but also helps someone maintain stable blood sugar levels.
• What can I use instead of almond milk?It’s possible to use any other non-dairy milk in place of this recipe’s main ingredient. You might try coconut milk, cashew milk, or even plain water. Those alternatives will work, provided they align with your dietary needs and taste preferences.
• How do I store leftover pancakes?Let the pancakes cool thoroughly before placing them in an airtight container. Store in the refrigerator for no more than 3 days, or freeze for up to a month.
• Can I make this recipe without eggs?Eggs are crucial for binding and fluffiness, but if you’re looking for an alternative, consider flaxseed meal. You can use it in this form: 1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water per egg. Results may vary.
• Is the maple syrup necessary?The maple syrup in this recipe is not essential but adds a nice subtle sweetness. You could just as easily leave it out or substitute a different sweetener and adjust to your liking.
• What’s the best way to cook these pancakes?Medium-low heat is optimal for cooking these using coconut oil or ghee. Don’t turn up the temperature too much or you’ll risk burning them. Almond flour tends to scorch easily, so there’s really no space for a high heat here.
• How do I prevent the pancakes from sticking?Make sure your skillet is thoroughly greased with either coconut oil or ghee and heated to the right temperature before you add the batter. This will keep your latkes from sticking.

Best Paleo Pancakes Recipe Substitutions and Variations

1 cup almond flour can be replaced with 1 cup of cassava flour for a nut-free version.
Substitute 3 tablespoons almond flour for 2 tablespoons coconut flour.
1/2 teaspoon baking soda can be interchanged with 1 teaspoon baking powder (make sure it’s gluten-free).
3 large eggs might be replaced with 3 eggs made from chia (3 tablespoons chia seeds + 9 tablespoons water).
The same amount of avocado oil can take the place of coconut oil for cooking.

Pro Tips

1. Sift the Dry Ingredients To achieve the lightest pancakes possible, sift the almond flour and coconut flour before mixing them with the other dry ingredients. This will help eliminate any lumps and ensure a smooth batter.

2. Room Temperature Ingredients Make sure all wet ingredients, such as eggs, almond milk, and melted coconut oil, are at room temperature before combining. This helps the ingredients emulsify better and makes for a smoother, more consistent batter.

3. Rest the Batter Allow the batter to rest for 5-10 minutes after mixing. This rest period lets the coconut flour absorb more moisture, resulting in a thicker and more cohesive batter that cooks up fluffier pancakes.

4. Control the Heat Keep the heat on medium-low while cooking the pancakes to ensure even cooking without burning the exterior. If the pan is too hot, the pancakes can brown too quickly on the outside while remaining uncooked in the middle.

5. Use Gentle Flipping Technique When flipping the pancakes, do so gently and only once bubbles appear on the surface. Using a thin, flexible spatula helps to flip them without deflating. Also, oil the pan as needed between batches to maintain a non-stick cooking surface.