Paleo Pancakes V4 recipe

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Ingredients

3 eggs
2 egg whites
1 cup almond milk
3 teaspoons vanilla extract
3 teaspoons coconut sugar
½ teaspoon unflavored gelatin
1 teaspoon baking powder
⅓ cup coconut flour
¼ cup tapioca flour
½ cup almond flour
1 pinch salt
1 teaspoon arrowroot flour, or as needed

Nutrition Info

447.1 calories
carbohydrate: 34.3 g
cholesterol: 279 mg
fat: 24.8 g
fiber: 5.6 g
protein: 22.4 g
saturatedFat: 3.5 g
servingSize: -
sodium: 566.4 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine eggs, egg whites, almond milk, vanilla extract, coconut sugar, and gelatin in a large bowl.

  2. Combine coconut flour, tapioca flour, almond flour, and salt in a separate bowl. Fold into the egg mixture and mix to just combine. Add arrowroot flour to thicken batter, if desired.

  3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Recipe Yield

6 pancakes

Recipe Note

I have been paleo for 3 months and discovered I couldn't enjoy my favorite breakfast...pancakes. I was temporarily relieved when I found paleo pancake recipes, but was disappointed because I couldn't find one that would stay together when flipped, didn't have a real eggy flavor, and had the mouthfeel of a real wheat pancake. I experimented and it took 4 tries, so I call it pancake V4. These pancakes stay together and have the texture you are looking for.

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