Best Paleo Pancakes Ever

Okay the search is over, after what it feels like a million different attempts at paleo pancakes, this one has finally hit all the qualities I wanted. Delicious, smooth, and fluffy, you and your family won’t even realize that you are having paleo pancakes that have no white flour or table sugar. You really should not take my word for it but go and grab the ingredients if you don’t have them already and make them, you will see that they are seriously the best.

Making the batter

It is important to use the blender and really mix the ingredients this not only gets them completely combined but also adds air to the batter. Depending on what liquid you use (I give a few options in the notes below) you may need to add a little more then the recipe calls for. You want your batter to easily poor but not be runny. Kinda like the consistency of gravy. If you want to add blueberries I would suggest adding them to individual pancakes after being poured on skillet, or hand mixing them in at the end.

Best Paleo Pancake Recipe

I have tried more then I can count paleo pancake recipes and this one takes the cake! They are fluffy and delicious just like a pancake should be without any flour!

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Servings 5

Calories 223 kcal

Ingredients

  

• 2/3 cup almond milk *
• 2 large eggs
• 1 large egg white
• 1/4 cup butter melted
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 1/4 cup almond flour (7 1/2 oz)
• 1/2 cup arrowroot flour (2oz)
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions

 

• Process milk, eggs, white, butter, maple syrup, and vanilla in blender until light and frothy, a good 30 seconds at least. Add almond flour, arrowroot, cream of tartar, baking soda, and salt. Process until creamy and completely combined. about 1 minute. You may need to use a spoon or spatula to mix in the sides half way through.
• Heat butter in skillet or spray with avocado oil. over medium heat until shimmering. Using 1/4 cup batter per pancake, portion batter onto skillet. Cook until edges are set and first side is golden, 2-4 minutes.
• Flip pancakes and continue to cook until second side is golden, 2-3 minutes. Serve immediately or transfer to a prepared rack in a 200 degree oven to stay warm. Repeat with remaining batter.

Notes

*If you don't have almond milk you can use whatever you have (coconut milk, macadamia nut, regular milk if it doesn't bother you, or even just water) Depending on what milk you use you may have to add a little more to get the consistence you want for pancakes. They should be easy to pour but not runny.

Processing the ingredients in the blender is what helps them to be smooth and fluffy.

You can use allulose, or honey in place of the maple syrup

You can also use ghee in place of the butter if you don't tolerate dairy well.

Recipe adapted from Paleo Perfected Americas Test Kitchen

Paleo Americas Test Kitchen

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Best Paleo Pancakes Ever

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