Paleo, Grain Free, Gluten Free
Pancakes are a weekend tradition in our house. This pancake recipe is light, fluffy, high in protein, nutrient dense and a family favorite! These are healthy, delicious pancakes you can feel good about serving.
Recipe serves 3. For our family of 6, I usually triple this recipe. I cook ⅔ of the batter and that leaves me with a jar of batter in the fridge for quick blueberry pancakes on a busy morning.
1 cup almond flour
½ cup arrowroot
1 teaspoon baking powder
2 TBS buttermilk powder (ok to omit if you are avoiding dairy)
1 TBS chia seeds
1 teaspoon cinnamon
½ teaspoon cardamom
2 TBS melted butter, or ghee or coconut oil
1 teaspoon vanilla
¾ cup water
1 TBS honey (optional)
Place all dry ingredients in a blender and mix. Add wet ingredients to dry mixture and blend until fully combined. The batter will keep for at least a week if kept in a glass jar in the refrigerator. Heat a griddle or large pan on medium-low heat, and grease with coconut oil or ghee before pouring ¼ cup of batter onto the pan. If possible, fit two or three pancakes in the pan at a time.
Flip when the surface bubbles.
Serve immediately with berries and maple syrup or coconut yogurt.Print