Best Paleo Pancakes Recipe

In a big mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. Use a whisk to mix them together to guarantee there are no lumps.

In another bowl, thoroughly beat the eggs and then mix in the almond milk, maple syrup (if using), vanilla extract, and melted coconut oil. Combine until it is well blended.

Add the wet ingredients to the dry ingredients. Stir slowly and gently until everything comes together into a smooth batter. Let the batter thicken a bit for about 5 minutes before using it.

A non-stick frying pan or griddle should be heated to medium-low. Add a little coconut oil or ghee to the pan to keep the food from sticking.

When the skillet is heated, spoon approximately 2 tablespoons of batter onto the skillet for every pancake. With the back of a spoon, use a spreading motion to form the batter into a smooth and even circle.

Prepare the pancakes until bubbles start developing on the upper surface and the perimeters appear firm, roughly 2-3 minutes.

With a spatula, flip the pancakes with great care and cook the second side until it is golden brown and cooked through, which will take an additional 2 to 3 minutes.

Move the pancakes that are done cooking to a plate and cover them with a clean towel to keep them warm. You will need to adjust the amount of oil or ghee used for the remaining batter, but this is the process.

Heat the pancakes before serving. Top them with your preferred paleo-compatible toppings—fresh fruit, nuts, or a drizzle of maple syrup. And enjoy!

Savor the mouthwatering paleo pancakes prepared right in your kitchen. These temptingly fluffy stacks are so simple to whip up, you could truthfully flip them any morning in place of your regular breakfast. And that would be absolutely okay—because these cakes are kind of like what might happen if a not-so-ordinary muffin and a not-so-ordinary shortstack were to make sweet breakfast love.