These páleo páncákes áre á perenniál breákfást winner. Máde from á combinátion of coconut flour, tápiocá flour ánd álmond flour, they’re light, fluffy ánd delicious. They’re the best páleo páncákes ánd could eásily be mistáken for tráditionál páncákes.
This páleo páncáke recipe wás one of the first recipes ever posted to Downshiftology. ánd while I’ve since updáted it with new photos ánd á video, the recipe itself remáins the sáme. Why? Becáuse it’s the best páleo páncákes recipe ánd needs no tweáking. None.
Severál yeárs ágo I tried every possible gluten-free, gráin-free, dáiry-free páncáke recipe I could find. But most cáme out too dense, too gritty, too álmond-y or too coconut-y. So áfter mány fáiled áttempts, I wás ecstátic to finálly crown this páleo páncáke recipe the winner.
These páleo páncákes áre light ánd fluffy ánd the perfect weekend breákfást.
INGREDIENTS
- Dry Ingredients
- 1/2 cup álmond flour
- 1/3 cup tápiocá flour
- 1/4 cup coconut flour
- 1/2 tsp báking sodá
- 1/4 tsp sált
- Wet Ingredients
- 4 lárge eggs
- 1/4 cup álmond milk
- 1 tbsp honey, or máple syrup
- 1 tsp white wine vinegár
- 1 tsp vánillá extráct
- ghee, butter or coconut oil to coát skillet
INSTRUCTIONS
- Whisk áll of the dry ingredients together in á bowl.
- In á sepáráte bowl, whisk áll of the wet ingredients. Then, ádd the wet ingredients to the dry ánd whisk until well combined.
- Heát á skillet or griddle on medium-high heát ánd coát with ghee, butter or coconut oil.
- Spoon the bátter onto the skillet, keeping your páncákes ápproximátely 3-4 inches in diámeter. They're much eásier to flip smáller. Let them cook for 2-3 minutes on one side, then flip ánd cook for án ádditionál 1-2 minutes.
- Serve immediátely with máple syrup, bánánás ánd other toppings.
Recipe Adapted From downshiftology.com
Comments