Paleo Pancakes (Gluten-Free, Dairy-Free)

Easy Paleo Pancakes (Gluten-Free, Dairy-Free) – A delicious and healthy breakfast option, these paleo pancakes are made with almond flour, coconut flour, and tapioca starch, making them naturally gluten-free and dairy-free. Perfect for those following a paleo or gluten-free diet, these pancakes are light, fluffy, and sweetened with maple syrup or honey. Customize with your favorite mix-ins like blueberries, chocolate chips, or sliced bananas. Serve warm with ghee, whipped coconut cream, or fresh fruit for a nutritious start to your day. These paleo pancakes are the ultimate healthy breakfast choice for anyone craving a wholesome, allergy-friendly treat.

Ingredients:

For Cooking:

• Ghee (for greasing the skillet)

Wet Ingredients:

• 2 tablespoons maple syrup (or honey)
• 1 teaspoon pure vanilla extract
• 3 large eggs
• ⅓ cup almond milk (or coconut milk, plus more as needed)
• 1 teaspoon white vinegar (or apple cider vinegar)
• 2 tablespoons neutral-flavored oil (such as avocado oil or refined coconut oil)

Dry Ingredients:

• ¾ cup fine blanched almond flour
• ¼ cup tapioca starch
• ¼ cup coconut flour
• 1 teaspoon baking soda
• 1 big pinch salt (about ⅛ teaspoon)

Optional Toppings or Mix-Ins:

• Blueberries
• Paleo chocolate chips
• Thinly sliced bananas
• Ghee
• Whipped coconut cream
• Sliced strawberries

---

Instructions:

1. Prepare Wet Ingredients: In a large mixing bowl, combine 2 tablespoons of maple syrup (or honey), 1 teaspoon of vanilla extract, 3 eggs, ⅓ cup almond milk, 1 teaspoon of white vinegar, and 2 tablespoons of neutral-flavored oil. Whisk until fully incorporated and set aside.
2. Mix Dry Ingredients: In a separate bowl, whisk together ¾ cup almond flour, ¼ cup tapioca starch, ¼ cup coconut flour, 1 teaspoon baking soda, and 1 big pinch of salt until the mixture is smooth and well-blended.
3. Combine Wet and Dry Ingredients: Slowly add the dry mixture to the wet ingredients, whisking continuously to ensure everything is fully combined. The result should be a smooth pancake batter.
4. Adjust Consistency (Optional): If you prefer a thinner batter, add 1 tablespoon of almond milk at a time, whisking until the desired consistency is achieved.
5. Add Mix-ins (Optional): If you’d like to include mix-ins like blueberries or paleo chocolate chips, gently fold them into the batter once it’s fully combined. Be careful not to overmix.
6. Cook the Pancakes: Heat a skillet or griddle over medium heat. Add a small amount of ghee and swirl to coat the surface. Once the pan is warm, ladle about ⅓ cup of pancake batter onto the skillet, making sure to leave enough space between pancakes to avoid them spreading together.
7. Flip and Cook: Cook pancakes for 2 to 3 minutes, or until bubbles form on the surface. Carefully flip the pancake over and cook for another 2 to 3 minutes, or until the bottom is golden brown. Repeat with the remaining batter, adding more ghee as needed to prevent sticking.
8. Serve: Once all pancakes are cooked, serve them warm with your favorite toppings, such as sliced bananas, ghee, whipped coconut cream, or strawberries.

---

Why You’ll Love This Recipe

These Paleo pancakes are a healthy, gluten-free, and dairy-free breakfast option that doesn’t compromise on flavor or texture. Made with wholesome ingredients like almond flour and coconut flour, they’re light, fluffy, and full of natural sweetness from maple syrup. Perfect for anyone following a Paleo or gluten-free lifestyle, this recipe offers a delicious and satisfying way to start your day!

Tips

• For Thinner Pancakes: Adjust the batter consistency by adding a tablespoon of almond milk at a time until you reach your desired thickness.
• Ensure the Right Heat: Cooking on medium heat ensures the pancakes cook evenly without burning. Adjust the heat as needed between batches.
• Don’t Overmix the Batter: Stir the batter just enough to combine all ingredients to avoid dense pancakes.

Variations and Substitutions

• Milk Options: If you don’t have almond milk, coconut milk or any plant-based milk will work as a substitute.
• Sweeteners: You can use honey instead of maple syrup for a different flavor.
• Mix-ins: Add chopped nuts, shredded coconut, or other fruit like raspberries or blackberries to the batter for variety.

FAQs

• Can I make these pancakes ahead of time? Yes! You can prepare the batter the night before and store it in the refrigerator. Simply cook the pancakes the next morning.
• Can I freeze Paleo pancakes? Absolutely! Let the pancakes cool completely, then store them in an airtight container or freezer bag. Reheat them in the toaster or microwave when ready to enjoy.
• Can I make these pancakes without eggs? You can try replacing the eggs with a flax or chia egg (1 tablespoon of ground flax or chia seeds mixed with 3 tablespoons of water). However, the texture may differ slightly.

Serving Suggestions

• Serve your Paleo pancakes with fresh fruit, a drizzle of honey or maple syrup, or whipped coconut cream for a luxurious breakfast treat.
• Pair them with a side of crispy bacon or a smoothie for a more filling meal.