Are you ready to flip your breakfast game upside down with a delicious and healthy twist? These No Fail Paleo Pancakes are not only gluten-free but also incredibly easy to make, ensuring that your mornings start on a scrumptious note without the guilt! In just 15 minutes, you can whip up a batch of fluffy, almond-flour pancakes that are perfect for anyone following a paleo lifestyle or simply looking for a nutritious breakfast option. With just a handful of ingredients, you’ll be amazed at how simple it is to create a delightful breakfast that will leave you craving more. So, grab your mixing bowls and let’s dive into this mouthwatering recipe!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Breakfast
Serves: 2 servings
Ingredients
- 1 cup almond flour
- 2 eggs
- 1/4 cup coconut milk
- 1 tablespoon honey
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large mixing bowl, combine the almond flour, baking soda, and salt. Whisk these dry ingredients together until well blended and any lumps are broken up.
- In a separate bowl, crack the eggs and add the coconut milk, honey, and vanilla extract. Whisk these wet ingredients until they are completely combined and smooth.
- Pour the wet ingredients into the dry ingredients and mix thoroughly with a spatula or whisk until a consistent pancake batter forms. The batter should be slightly thick but pourable.
- Let the batter rest for 2-3 minutes to allow the almond flour to absorb the liquid and the baking soda to activate.
- Heat a non-stick skillet or griddle over medium-low heat. If using a regular pan, lightly grease with coconut oil to prevent sticking.
- Using a 1/4 cup measuring cup, pour the batter onto the heated surface. Cook each pancake for approximately 2-3 minutes or until small bubbles form on the surface.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Transfer cooked pancakes to a plate and repeat the process with remaining batter.
- Serve warm with optional toppings like fresh berries, sliced almonds, or a drizzle of pure maple syrup.
Tips
- Prep Your Ingredients: Measure out all your ingredients before you start cooking. This will make the process smoother and faster, ensuring you don’t miss anything!
- Let the Batter Rest: Allowing the batter to rest for 2-3 minutes is crucial. This helps the almond flour absorb the liquid and gives the pancakes a better texture.
- Control the Heat: Cooking on medium-low heat is key to preventing the pancakes from burning. If the skillet is too hot, the outside will cook too quickly while the inside remains raw.
- Use a Non-Stick Surface: If you're using a regular skillet, make sure to lightly grease it with coconut oil to prevent sticking. This will help you achieve that perfect golden-brown finish.
- Experiment with Toppings: Don’t be afraid to get creative with your pancake toppings! Fresh berries, sliced bananas, or a drizzle of almond butter can elevate your pancakes to the next level.
- Make Extra: These pancakes freeze beautifully! Cook a double batch and store extras in the freezer for a quick breakfast option on busy mornings.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 12g
Protein: 12g
Fat: 26g
Saturated Fat: g
Cholesterol: 110mg
