These paleo-friendly pancakes are made using almond flour for a delicate, wonderful texture!
PREP: 10 minutes
COOK: 15 minutes
These fluffy, paleo-friendly pancakes are free of refined sugar and can be made without dairy. High in protein and healthy fats, they’ll keep you full longer. Enjoy them plain or with your favorite toppings. With hints of vanilla and almond flavors, they’re sure to be a new breakfast favorite. For best results, do not replace the eggs in this recipe.
MAKES 8 TO 10 PANCAKES.
1 + 1/2 cups blanched almond flour
1 tablespoon tapioca starch/flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/4 cup pure maple syrup
2 teaspoons pure vanilla extract
1/4 cup milk of choice
1. In a large mixing bowl, whisk together almond flour, tapioca starch/flour, baking soda and salt.
2. In a separate mixing bowl, whisk together eggs, maple syrup, vanilla and milk. Add wet ingredients to the dry ingredients and stir until smooth.
3. Spoon ¼ cup of batter onto a medium-hot griddle and cook until the edges start to brown and bubbles form. Flip pancakes over and cook until brown and cooked through. Serve hot.
Each pancake contains 139 calories, 9g total fat, 1g saturated fat, 0g trans fat, 42mg cholesterol, 142mg sodium, 10g carbohydrate, 2g fiber, 6g sugars, 5g protein, 4Est GL.
Contributor Chrystal Carver is a gluten-free food blogger and author of Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less.