Best Best Paleo Pancakes Recipes

THE BEST FLUFFY PALEO PANCAKES

Steps:

• In a large bowl, mix together almond flour, tapioca flour, baking powder, cinnamon, and salt.
• In a small bowl, whisk egg.
• Add in vanilla and milk of choice. See note for differences in milk.
• Add wet ingredients to dry ingredients and stir until combined. Batter will be thick!
• Heat a pan with 1 tbsp butter or coconut oil. Once hot, scoop 1/4 cup batter onto pan.
• If you want to add in any fruit or chocolate, now is the time.
• Let pancake cook slowly, and once bubbling or if you peak and see golden brown, flip over. This will take about 3-4 minutes and will get quicker as you cook more and more pancakes.
• Cooking the pancakes low and slow allows them to get the nice golden brown and cook in the middle.
• Once cooked all the way though, take off the heat.
• Serve with butter, maple syrup, and more fruit and enjoy.

PANCAKES (PALEO)

Steps:

• Whisk banana, eggs, almond flour, almond butter, vanilla extract, cinnamon, baking soda, and baking powder together in a bowl until batter is smooth.
• Heat olive oil on a griddle or skillet over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

AMAZING ALMOND FLOUR PANCAKES (GLUTEN-FREE AND PALEO-FRIENDLY)

Steps:

• Preheat a lightly oiled griddle to 375 degrees F (190 degrees C).
• Whisk almond flour, chocolate chips, baking soda, salt, and cinnamon together in a bowl. Whisk egg, egg white, honey, and vanilla extract together in a separate bowl. Stir flour mixture into egg mixture, adding enough water to reach a pancake batter consistency.
• Drop batter by large spoonfuls onto the prepared griddle and cook until pancakes are golden brown and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.