The best paleo pancakes that are not only super fluffy but are gluten free and dairy free too! Perfect for any day of the week.
What is better than a stack of warm fluffy pancakes in the morning? Not much. And the good news is that you can have pancakes while having none of the bad stuff in the traditional kind. These are paleo, free of refined sugar and are packed with healthy fats and fiber. Plus, I am sharing my secret ingredient that makes them super fluffy.
What is also great is these paleo pancakes are freezer friendly! I like to make a big batch and then freeze extras. That way, you can pop them in the toaster whenever you want some.
I tend to top mine with a little bit of vanilla ghee and maybe some fresh fruit, but there are so many possibilities! Nut butter, coconut flakes or a little maple syrup.
- 1 3/4 cup almond flour
- 2 tbsp tapioca flour
- 1 tsp baking powder
- 2 eggs
- 1 tsp vanilla
- 3/4 cup almond milk
- 1 tsp apple cider vinegar
Combine almond milk and apple cider vinegar and set aside.
Mix together the almond flour, tapioca flour and baking powder in a bowl.
In a separate bowl whisk together the eggs and vanilla.
Add both the almond milk mixture and the egg mixture to the dry ingredients and fold together.
Heat a pan to medium heat and grease with avocado oil, coconut oil or ghee.
Using a 1/4 cup measuring cup scoop the batter into the pan.
Cook about 3 minutes per side or until edges are set and underside is golden.
Flip and cook another 30 seconds to a minute.
Plate and enjoy!
If you make these paleo pancakes, be sure to tag me @keepupwithliv, on Instagram!