The Best Fluffy Paleo Pancakes
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These best fluffy paleo pancakes are the best homemade pancakes ever! Made with almond flour and tapioca flour, they turn out perfectly light, fluffy, golden, and can be made with coconut or almond milk!
Ingredients
Instructions
In a large bowl, mix together almond flour, tapioca flour, baking powder, cinnamon, and salt.
In a small bowl, whisk egg.
Add in vanilla and milk of choice. See note for differences in milk.
Add wet ingredients to dry ingredients and stir until combined. Batter will be thick!
Heat a pan with 1 tablespoon butter or coconut oil. Once hot, scoop ¼ cup batter onto pan.
If you want to add in any fruit or chocolate, now is the time.
Let pancake cook slowly, and once bubbling or if you peak and see golden brown, flip over. This will take about 3-4 minutes and will get quicker as you cook more and more pancakes.
Cooking the pancakes low and slow allows them to get the nice golden brown and cook in the middle.
Once cooked all the way though, take off the heat.
Serve with butter, maple syrup, and more fruit and enjoy.
Notes
- Use Both Almond and Tapioca Flour: Don't try to swap one out for the other here. The almond flour gives you that hearty pancake base, while the tapioca flour is what creates the light, fluffy texture that makes these so special. Shake the Coconut Milk Can Before Measuring: If you're using canned coconut milk, give it a good shake first so the liquid and the thick cream that settles at the top get mixed together. That higher fat content is what gives these pancakes their rich, delicious flavor. Cook Low and Slow: Keep the heat between medium and low the whole time. High heat will burn the outside while leaving the inside underdone. Wait until you see bubbles or peek and spot a golden bottom before flipping, and your patience will be rewarded!
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