Paleo Pancakes
These Paleo Pancakes are light, thick, fluffy and so easy to make in just one bowl. Made with almond flour, almond milk and maple sugar, they are a healthy and delicious grain free alternative to traditional buttermilk pancakes and the perfect breakfast or weekend brunch.
Ingredients
- 3 large eggs **for extra thick & fluffy pancakes, separate the egg whites & egg yolks
- 2 tablespoons almond butter OR any nut or seed butter
- 2 tablespoons unsweetened almond milk
- 1/2 tsp apple cider vinegar
- 1 teaspoon vanilla extract
- 2-3 tablespoons maple sugar , can also sub with coconut sugar which will give you a slightly darker color
- 1 1/4 cups super-fine blanched almond flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- cooking spray or ghee , for griddle
OPTIONAL TOPPINGS:
- melted ghee, butter, chopped nuts, drippy almond butter, whipped coconut cream, maple syrup
Instructions
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In a large bowl, beat the eggs then whisk in the almond butter, sweetener, milk, vinegar and vanilla until smooth.
Add the almond flour, baking powder, cinnamon and salt, and stir until the batter is combined.
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Allow the batter to rest for 3-5 minutes.
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Meanwhile, preheat griddle or a large skillet on medium-low or medium heat. It's important to cook the pancakes low and slow since they are grain free and take longer. Spray griddle or pan with avocado OR coconut oil cooking spray.
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Drop scant 1/4 cup rounds onto the griddle. Cook until the edges begin to turn golden, about 3-5 minutes. GENTLY flip and cook another 2-4 minutes or until golden brown and the middle is cooked through.
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Top with maple syrup, chopped nuts, almond butter, melted ghee/ butter or whipped coconut cream, if desired.
**FOR EXTRA THICK FLUFFY PANCAKES:
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Separate the egg whites and egg yolks and whip the egg whites until stiff peaks.
In a large bowl, beat the egg yolks then whisk in the almond butter, sweetener, milk, vinegar and vanilla until smooth.
Add the almond flour, baking powder, cinnamon and salt, and stir until the batter is combined. Fold in the egg whites.
Allow the batter to rest for 3-5 minutes & cook as directed above.
Recipe Notes
To freeze pancakes:
Line cooked pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.