Best Paleo Pancakes With Tapioca Recipes

THE BEST PALEO PANCAKES RECIPE | DAIRY AND GLUTEN FREE TOO!

Steps:

• 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.

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.

ALMOND FLOUR PALEO PANCAKES

Steps:

• Beat eggs in a bowl until smooth. Mix almond flour, tapioca flour, almond milk, vanilla extract, baking soda, baking powder, and salt into eggs until batter is just combined.
• Heat a lightly oiled griddle over medium-high heat or heat an electric frying pan. 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.

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.

PALEO APPLESAUCE PANCAKES

Steps:

• Whisk eggs lightly in a large bowl. Add applesauce and vanilla extract; mix to combine.
• Combine almond flour, tapioca flour, cinnamon, baking soda, and salt in a separate bowl. Add to egg mixture; mix until just combined. Add water until batter is desired thickness. Set batter aside to rest for 15 minutes.
• Melt coconut oil on a griddle 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.