These Paleo Pancakes are worthy of excitement. They are fluffy, not too sweet, and just as good the next day.
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Boxed pancake mixes have never been my favorite. They come in handy when you’re in a pinch but there is nothing better than pancakes from scratch. When I was searching for a recipe that would give me the perfect batch of Paleo pancakes, most of the recipes I found used mashed bananas. Don’t get me wrong, I love banana pancakes but sometimes I just want a plain pancake that I can add toppings to. Another thing that drove me nuts was how long the pancakes took to cook. If I want pancakes, I want them now. I don’t want to have to cook them on extremely low heat, sometimes needing to cover the pan so they cook through, then cross my fingers when it’s time to flip them over. This recipe doesn’t require any of that! They cook through like a normal pancake so you don’t have to worry about checking to see if the centers are mushy.
This recipe uses cassava flour as the main dry ingredient. I was looking for a flour that would duplicate my non Paleo pancake recipe that I used for years. Since cassava flour is mild in taste and has a consistency similar to wheat flour, it was exactly what I needed to make these delicious, fluffy pancakes. They are just as good the next day so I always make a double batch so I have leftovers for the week. With a busy work schedule I just grab a couple, throw some toppings on them, and run out the door. My go to toppings right now are coconut yogurt, granola, and a drizzle of coconut nectar. Sweet perfection!
Real Food. Real Vibes.
xoxo Kamaile Rose
- ½ cup cassava flour
- 2 tbsp coconut flour
- 2 tbsp coconut sugar
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp apple cider vinegar
- ¼ cup coconut oil, melted
- 2 eggs
- ⅓ cup nut milk
- Mix flours, sugar, baking soda, and salt together making sure there are no flour clumps.
- Crack in the eggs and pour in the milk, oil, and vinegar.
- Whisk away!
- Pour ¼ cup batter into a greased pan on medium low heat. Flip once bubbles form on top.