Best Perfect Paleo Coconut Pancakes Recipes

BEST PALEO PANCAKES

Best Paleo Pancakes image

These paleo pancakes are light and fluffy and the perfect weekend breakfast.

Provided by Lisa Bryan

Time 20m

Number Of Ingredients 11

Ingredients

1/2 cup almond flour
1/3 cup tapioca flour
1/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp salt
4 large eggs
1/4 cup almond milk
1 tbsp honey (or maple syrup)
1 tsp white wine vinegar
1 tsp vanilla extract
ghee (butter or coconut oil to coat skillet)

Steps:

Whisk all of the dry ingredients together in a bowl.
In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and whisk until well combined.
Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They're much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
Serve immediately with maple syrup, bananas and other toppings.

Nutrition Facts : ServingSize 2 pancakes, Calories 242 kcal, Carbohydrate 20.3 g, Protein 10.3 g, Fat 13.5 g, SaturatedFat 3.2 g, Cholesterol 186.5 mg, Sodium 551.5 mg, Fiber 4 g, Sugar 6.2 g

PERFECT PALEO PROTEIN PANCAKES WITH COCONUT FLOUR AND CINNAMON

Perfect Paleo Protein Pancakes with Coconut Flour and Cinnamon image

These paleo pancakes taste delicious straight from the skillet but are amazing stacked and layered with nutrient-rich toppings like maple syrup, cocoa nibs, bananas, or even real butter and more!

Provided by Kate Gavlick

Time 20m

Number Of Ingredients 7

Ingredients

4 eggs
½+ cup unsweetened vanilla almond milk 2 Tablespoons
¼+ cup coconut flour + 2 Tablespoons
2 tsp baking powder
Pinch sea salt
½ tsp cinnamon
1-2 tsp coconut oil for cooking

Steps:

Preheat a skillet over medium heat. Add in one teaspoon of coconut oil to lightly grease skillet. In a small bowl, whisk together eggs and almond milk. Add in coconut flour, baking powder, sea salt, and cinnamon and stir until combined and thick. Drop ¼ cup pancake batter into greased skillet, and spread into an even round circle with a spoon. Cook pancake over medium-high heat for about three minutes per side. Continue with the remainder of the pancake batter, adding more coconut oil to skillet to grease if necessary. Serve pancakes with your favorite toppings and enjoy!

Nutrition Facts : Carbohydrate 0 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 0 g, TransFat 0 g, UnsaturatedFat 0 g