Description
Delightful and nourishing Paleo pancakes made with almond flour, offering a light and fluffy texture, perfect for any breakfast occasion.
Ingredients
Scale
- 1 cup almond flour (100g)
- 1/2 cup arrowroot starch/flour (66g)
- 3 Tbsp coconut flour (18g)
- 2 tsp Paleo baking powder
- 1 tsp cinnamon (optional)
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup almond milk
- 2 Tbsp maple syrup
- 1 Tbsp avocado oil
- 1 tsp vanilla extract
Instructions
- Prep the ingredients: Gather all your ingredients. Make sure your eggs and almond milk are at room temperature for the best consistency.
- Mix dry ingredients: In a large mixing bowl, combine almond flour, arrowroot starch, coconut flour, baking powder, cinnamon, and salt. Whisk until thoroughly mixed.
- Combine wet ingredients: In a separate bowl, whisk together eggs, almond milk, maple syrup, avocado oil, and vanilla extract. Mix until well combined!
- Mix together: Pour the wet mixture into the dry mixture and whisk until smooth. Let the batter sit for 5-10 minutes to thicken.
- Cook the pancakes: Pour about 1/4 cup of batter onto a preheated frying pan. Cover with a lid. Cook for about 3-4 minutes until bubbles form.
- Flip and finish: Gently flip the pancakes and cook for another 2-3 minutes or until golden brown. Remove and keep warm while repeating with the remaining batter.
Notes
Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 2 months. For a nut-free version, replace almond flour with sunflower seed flour.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 3g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg