If you’re on the paleo diet or have heard about it, you’ve likely seen tons of breakfast recipes featuring loads of bacon but none of the classic waffles and pancakes that typically go with it. This paleo pancakes recipe, however, is a creative way to enjoy a breakfast favorite without cheating your diet.
These grain-free paleo pancakes are made with coconut flour instead of traditional all-purpose flour. Coconut flour can be tricky to work with it as it typically offers a different texture than regular flour, but this issue is resolved in this recipe with the use of some almond butter, which helps bind everything together.
If you’re not paleo and were simply looking to make grain-free pancakes, you could also use peanut butter instead of almond butter. But if you’re following the paleo diet, stick to almond or cashew butter. We like the almond butter’s flavor more, which is why we recommend that in this paleo pancake recipe.
Other than the coconut flour and nut butter, these paleo pancakes call for a little bit of mashed banana, which provides moistness and a little sweetness, as well as some unsweetened almond milk, which helps give the batter that fluffy, tender crumb.
For a sweet garnish, be sure to use a drizzle of pure maple syrup, which is paleo-friendly when it’s in its most raw and organic form. If you don’t have pure maple syrup on hand, you could also top these paleo pancakes with fresh berries.
Summary |
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Cook time: 10 minutes
Prep time: 10 minutes
Idle time:
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Level
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Servings: pancakes
Unit:
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Ingredients
- 1/4 cup coconut flour
- 1/4 tsp baking soda
- 2 tbsp almond butter
- 2 eggs slightly beaten
- 1/2 tbsp honey or maple syrup
- 1/2 medium banana mashed
- 1/4 cup unsweetened vanilla almond milk
- maple syrup or fresh berries to garnish
Instructions
- To a large bowl, add the coconut flour and baking soda. Whisk to combine, then temporarily set aside.
- To a large measuring cup, add the almond butter, eggs, honey or syrup, banana, and almond milk. Whisk together until smooth and well-blended.
- Pour the wet mixture into the dry ingredients and whisk together. The batter should resemble brownie batter (thick but fluid). If the batter is too thick, stream in a little more almond milk to help loosen it up.
- Grease a nonstick skillet with some coconut oil or butter and warm the skillet over medium-low heat. Add 3 tablespoons of pancake batter to the skillet, per pancake.
- Once bubbles appear and the edges of the pancakes have set, flip them over and cook the opposite side. Serve warm with syrup or berries on top.
Additional information
Recipe adapted from ambitiouskitchen.com
