The Best Paleo Pancakes

Sally shares, “When you want a proper brunch during Passover that’s not matzo brei.”

The Best Paleo Pancakes Recipe

These paleo pancakes are light and fluffy, and taste just like the “real” thing. Naturally dairy free and gluten free.

Prep Time 15 minutes

Cook Time 10 minutes

Course: Breakfast, Pancakes

Cuisine: American

Keyword: Paleo pancakes

Servings: 8 pancakes

1 ½ cups (180 g) blanched finely ground almond flour (I like Blue Diamond brand sifted almond flour and Wellbee’s brand extra fine almond flour)
¼ cup (32 g) tapioca starch/flour
1 ½ teaspoons Paleo baking powder (See Recipe Notes)
¼ teaspoon kosher salt
¾ cup (6 fluid ounces) unsweetened almond milk at room temperature
2 tablespoons (28 g) virgin coconut oil melted and cooled (plus more for greasing the skillet)
2 (100 g (weighed out of shell)) eggs at room temperature, beaten
2 tablespoons (42 g) honey
Honey or pure maple syrup for serving

In a large bowl, place the almond flour, tapioca starch, baking powder and salt, and whisk to combine.
Create a well in the center of the dry ingredients and add the almond milk, oil, eggs and honey, and whisk to combine well.
Set the batter aside to sit briefly. It will thicken a bit.
Heat a griddle or cast iron skillet (or any other nonstick surface on which you like to make pancakes) over medium heat (on an electric griddle, keep the temperature no higher than 350°F). Lightly grease your griddle surface with additional coconut oil.
Pour the pancake batter about 1/4 cup at a time into rounds. Allow to cook until the edges of the pancakes are set (when they’re set, they’ll lose their shine), about 1 minute.
With a wide, thin spatula, turn each pancake over and allow to finish cooking on the other side (about another 30 seconds).
Remove the pancakes from the griddle, and repeat with the remaining batter.
Serve the pancakes warm with maple syrup or more honey.

You can also allow the pancakes to cool completely before wrapping them tightly in freezer-safe wrap and freezing.
When you are ready to serve the pancakes, unwrap the stacks, separate the pancakes from each other and place them, frozen, in a toaster oven. Cook at about 300°F until warm, 1 to 2 minutes.

To make your own Paleo baking powder, combine 1 part baking soda + 2 parts cream of tartar + 1/2 part arrowroot or tapioca starch/flour.

The Best Paleo Pancakes Recipe from Nicole Hunn at Gluten Free on a Shoestring.