Paleo Pancakes

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

2 eggs

1 teaspoon vanilla

¾ cup water

1 TBS honey (optional)

My kids love these!

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
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A stack of paleo pancakes on a plate

Pancakes


  • Author: Beth Bollinger

Description

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.

This 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.


Ingredients

Scale

1 cup almond flour

½ cup arrowroot

1 tsp baking powder

2 TBS buttermilk powder (ok to omit if you are avoiding dairy)

1 TBS chia seeds 

1 tsp cinnamon 

½ tsp cardamom

2 TBS melted butter, or ghee or coconut oil

2 eggs 

1 tsp vanilla

¾ cup water

1 TBS honey (optional)


Instructions

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. Enjoy!

Keywords: GLUTEN FREE, GRAIN FREE, REFINED SUGAR FREE