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Greatest plates · Breakfast
Best Paleo Pancakes
Light, fluffy paleo pancakes made from a three-flour blend of almond, tapioca and coconut flour. The perfect grain-free, dairy-free weekend breakfast.
Serves 8Prep 10 minCook 5 minBreakfastEgg
Containsdairy · egg · nuts
Inspired by a recipe from Downshiftology ↗
Protein 14%Carbs 31%Fat 55%
About 165 kcal a serve — 6 g protein, 13 g carbs, 10 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 8
Method
Whisk the dry
Mix dryWhisk the almond flour, tapioca flour, coconut flour, baking soda and salt together in a bowl until evenly combined.
In the bowlWhisk dry →
Whisk the wet
Mix wetIn a separate bowl, whisk the eggs, almond milk, honey, white wine vinegar and vanilla extract until smooth.
In the bowlWhisk wet →
Combine the batter
CombinePour the wet ingredients into the dry ingredients and whisk until well combined into a smooth, pourable pancake batter.
Heat the frying pan
GreaseHeat a frying pan or griddle over medium-high heat and coat with ghee, butter or coconut oil.
Into the panGrease →
medium-high
Cook the pancakes
FlipSpoon the batter onto the frying pan, keeping each pancake about 8–10 cm in diameter — smaller ones are much easier to flip. Cook for 2–3 minutes on one side, then flip and cook for a further 1–2 minutes until golden.
Serve
ServeServe immediately with maple syrup, sliced bananas and any other toppings you love.
Cook's noteDon't skip the vinegar — it reacts with the baking soda to make the pancakes fluffy; keeping the batter slightly clumpy also helps.
Estimated per serve
165 kcal · 6 g protein · 13 g carbs · 10 g fatestimates, within ~10%
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