Paleo Pancakes with Almond Flour

These paleo pancakes are made with almond flour, lightly sweetened and super fluffy. Perfect for a special paleo breakfast or brunch and easy to modify with various mix-ins.

Everyone needs a good "basic" pancake recipe! Basic meaning: easy to make and alter to your liking with various add-ins and flavorings.

Which is exactly why I created these paleo pancakes made with almond flour!

This recipe is:

• grain free & gluten free
• dairy free
• light and fluffy
• easy to make
• can be modified with various mix-ins

These healthy almond flour pancakes can easily be turned into paleo blueberry pancakes, cooked with chocolate chips or filled sprinkles (to name a few).

And the toppings? The sky's the limit! Drizzle on some maple syrup and add a handful of fresh berries, or top with coconut cream and chopped nuts. You really can't go wrong with any of your favorite paleo pancake toppings.

Ingredients

Here's what you need to make this recipe for paleo pancakes:

• almond flour
• arrowroot starch/flour
• coconut flour
• Paleo baking powder
• cinnamon (optional)
• salt
• eggs
• almond milk
• maple syrup
• avocado oil
• vanilla extract (optional)

The combination of almond flour, arrowroot flour and coconut flour makes a fluffy, moist and grain free pancake. Tapioca flour may be used instead of arrowroot, but I don't recommend any other flour substitutions.

I make my own Paleo baking powder, but any type will work. Just note, many conventional baking powders contain cornstarch, which is not paleo or grain free.

Eggs act as a binder and help fluff up the pancakes. I have not tried an egg substitution, but if you do then let me know the results in the comments.

These paleo pancakes are sweetened with maple syrup. However, any liquid sweeter will work in it's place.

While avocado oil is not 100% necessary, it helps with the texture of these pancakes. It can be omitted or replaced with olive oil or liquid coconut oil.

How to Make Paleo Pancakes

The batter for these fluffy almond flour pancakes is whisked by hand and cooked on the stove top. These pancakes do not fall apart when flipping and the whole batch can be ready in less than 30 minutes!

Here's what you need to do:

First, combine the dry ingredients in a large mixing bowl. This includes the almond flour, arrowroot starch, coconut flour, baking powder, cinnamon and salt. Then, in a separate bowl, whisk together the eggs, almond milk, maple syrup, avocado oil and vanilla. Pour the wet mixture into the dry mixture and whisk until smooth.

Let the batter sit for 5 minutes to thicken. While you're waiting, lightly grease and preheat a frying pan on medium heat.

Next, pour ¼ cup batter per pancake onto the frying pan. Cover with a lid and cook on medium heat until lots of little bubbles form on top of the pancake. Remove the lid, flip and cook until done.

Why cover pancakes when cooking them? Well, I find that this method helps fluff up the pancakes and cook them through without burning them. If you don't have a lid, that's fine!

Storage

Like most pancakes, these are best eaten just after cooking.

This recipe for almond flour pancakes makes 8 pancakes, using ¼ cup batter per pancake. I recommend cooking the number you want to eat, then storing the leftover batter in the fridge (for 3-5 days).

Another option is to cook all the pancakes and store the leftovers in the fridge or freezer. However, I prefer them fresh!

More Paleo Pancake Recipes

For more easy paleo pancake recipes, check out these from my blog:

Enjoy!

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