This delicious recipe is for all the people who think they cannot have things like pancakes while following a grain-free diet. You absolutely can! These pancakes are fluffy, hearty, satisfying, and so easy to make. They will very soon become a staple in your home, and you can feel so good about eating them! With approximately 30 grams of protein per serving (2), healthy fats, and lots of vitamins and minerals including Vitamin E and biotin (great for skin and hair health), these pancakes are tasty and great for you.
These little cakes of nutritious loveliness will certainly be my weekend pancake go-to for many more weekends to come!
Fluffy Paleo Almond Flour Pancakes
Feeds 2 hungry people, or 4 if they are part of a larger breakfast
1 ½ cup almond meal or flour (I used the meal from Trader Joe’s)
3 large organic eggs
¼ cup full-fat canned coconut milk (Whole Foods brand is the best!)
1 teaspoon vanilla extract
¼ teaspoon kosher salt
½ teaspoon baking soda
1 tablespoon melted coconut oil or vegan butter
Coconut oil or vegan butter for pan
In your blender, add all wet ingredients first; then add in all of your dry ingredients. Blend on low at first, then on high for 1 minute. Your batter will be very thick! You want it thick so the pancakes will be fluffy and satisfying. You can add in some more coconut milk, a tablespoon at a time, to thin the batter out if you prefer it that way.
Preheat your griddle or pan on medium heat. Add a bit of coconut oil or vegan butter to coat. Using a small ladle, add your batter to the pan. Cook for a few minutes, or until the sides begin to look dry and the bottoms are golden brown (don’t be afraid to peak!). Flip and cook a few more minutes, or until done.
To keep this Paleo, serve with my banana whipped cream, sliced bananas, and chopped walnuts. YUM! My husband enjoyed them with the banana whipped cream and maple syrup.
recipe inspiration: The Nourishing Home