These fabulously light and fluffy grain-free pancakes will more than fill the need for cozy morning carbs! Naturally gluten-free, these protein-rich breakfast treats can easily go dairy-free as well by substituting the milk for a dairy-free alternative and by using coconut oil in place of butter.

Although maple syrup isn’t officially paleo (sorry!), honey is a delicious paleo-approved replacement, so drizzle away! Add a smattering of fresh berries and you’ve got a delicious stack that’ll make any breakfast lover swoon!

Ingredients

  • 1 1/2 c almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 1/4 c milk or milk alternative
  • 1 tsp apple cider vinegar
  • 1 Tbsp grass-fed butter (or coconut oil), melted
  • 1 Tbsp honey
  • 1 1/2 tsp vanilla extract
  • Coconut oil or butter for frying pancakes

Instructions

  1. Measure out and mix dry ingredients.
  2. Place liquid ingredients into a blender and blend on low.
  3. Add dry ingredients to liquid and blend until thoroughly combined.
  4. Add oil or butter to frying pan or griddle and ladle batter to form small pancakes (about 10 cm each).
  5. Cook for a few minutes until small bubbles form on top of batter or edges dry, then flip. Top side should be a light golden colour.
  6. Serve warm with desired toppings.

Makes about 18 pancakes.

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