A Paleo Pancake Mix Recipe that is simple to make and tastes like a traditional American pancake. This blend of coconut flour, tapioca flour and almond flour creates a light and fluffy pancake that leaves you wanting more!
I have tried just about every gluten and grain free recipe I could find but most came out too dense, too wet and just missing the American-Saturday-morning-pancake-vibe. But after many failed attempts and a bit of tweaking, I have crowned this pancake the official winner. Enjoy!
Servings
8 Pancakes
Ready In:
30 mins
Calories:
146
Good For:
Breakfast
Ingredients
- 4 large pasture-raised eggs
- ¼ cup almond or coconut milk
- 1 tablespoon honey or maple syrup
- 1 teaspoon white wine vinegar
- 1 tablespoon olive or avocado oil, plus more for frying
- 1 teaspoon vanilla extract
- ¼ cup coconut flour
- cup tapioca flour
- ½ cup fine almond flour
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- ¼ cup raw walnuts, chopped
- ½ cup strawberries, chopped
Instructions
Step 1
Whisk all of the dry ingredients together in a bowl.
Step 2
Heat a skillet or griddle on medium-high heat and coat with avocado oil or ghee.
Step 3
Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They’re much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
Step 4
Serve immediately with maple syrup, bananas and other toppings.
Extra Toppings
Feel free to add in your favorite bonus ingredients like blueberries, chocolate chips or chopped bananas.
Nutrition Facts
| Servings | 10 |
| Amount per Serving | |
| Calories | 146 |
| Total Fat | 12.0 g |
| Saturated Fat | 2.0 g |
| Cholesterol | 74 mg |
| Sodium | 126 mg |
| Total Carbohydrates | 6.0 g |
| Dietary Fiber | 3.0 g |
| Total Sugars | 2.0 g |
| Protein | 6.0 g |
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