🥞 What Makes This Recipe So Good
If a stack of buttery, tender pancakes is a routine part of your weekend mornings, you’re about to be very excited. This recipe gives you perfectly paleo pancakes that are SO easy to make and only need a handful of pantry staple ingredients. Thanks to the perfect combination of almond flour, coconut flour, and tapioca starch, these pancakes are every bit as thick and fluffy as traditional pancakes. They’re completely paleo, gluten free, grain free, dairy free, and refined-sugar free, though, and naturally sweetened with your choice of maple syrup or honey.
You can use this same pancake recipe to make paleo waffles instead! I like to use my Dash mini waffle makers to make them in fun shapes and designs. My kids love the recipe as-is, but there’s something extra fun about gluten-free waffles shaped like spider webs for Halloween.
👩🏼‍🍳 Chef’s Tips
If you accidentally use too much almond milk and end up with a pancake batter that’s too thin, just let it sit for a few minutes. That’s one of the great things about coconut flour – it’s super thirsty. Give the coconut flour time to absorb some of the excess moisture and the batter will thicken. Another thing I really love about these paleo pancakes is the texture! Because we’re using fine or superfine almond flour, the pancakes aren’t gritty or grainy at all. If you don’t have fine almond flour, you can use a flour sifter to sift the almond flour (and coconut flour and tapioca starch, for that matter) into the mixing bowl. Alternately, you can put all the dry ingredients in a blender or food processor and pulse them until they’re fine and fully combined. Paleo pancakes are a solid make-ahead option for busy mornings. I like to keep a stash in the freezer so I can toss a couple in the toaster on those days when I just don’t feel like cooking. For freezer pancakes, prepare the paleo pancakes exactly as written below. Let the pancakes cool completely, then spread them out on a sheet pan. Make sure they don’t overlap, or they’ll stick together! Place the sheet pan in the freezer for 30 minutes to let the pancakes set up. After that, just transfer them to a food-safe freezer bag and freeze them up to 2 months. Reheat them in the microwave or toaster when you’re ready to eat!
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