Description
These Best Paleo Pancakes are incredibly fluffy and made with almond flour, making them a healthy choice for breakfast. Easy to assemble, these pancakes will win over your taste buds with their delightful flavor, and they’re perfect for any meal or snack.
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
- 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 mixing bowl, whisk together the eggs, almond milk, maple syrup, vanilla extract, melted coconut oil, and apple cider vinegar (if using).
- In another bowl, combine the almond flour, tapioca flour, baking soda, and sea salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
- Heat a non-stick skillet over medium heat and grease lightly with coconut oil.
- Pour a small amount of batter into the skillet for each pancake, cooking until bubbles form on the surface, about 2-3 minutes.
- Flip and continue cooking for another 2-3 minutes until golden brown. Repeat until all batter is used.
Notes
Ensure the skillet is well heated for perfect pancakes.
Serve with additional maple syrup or fresh fruit for added flavor.
Storing leftovers in an airtight container in the fridge keeps them fresh for a few days.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg