These fluffy, paleo-friendly grain-free pancakes are free of refined sugar and can be made without dairy. High in protein and healthy fats, they’ll keep you full longer. Enjoy them plain or with your favorite toppings. With hints of vanilla and almond flavors, they’re sure to be a new breakfast favorite. For best results, do not replace the eggs in this recipe.
Contributor Chrystal Carver is a gluten-free food blogger and author of Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less.Yields 8 servings
- 1 + 1/2 cups blanched almond flour
- 1 tablespoon tapioca starch/flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1/4 cup milk of choice
1In a large mixing bowl, whisk together almond flour, tapioca starch/flour, baking soda and salt.
2In a separate mixing bowl, whisk together eggs, maple syrup, vanilla and milk. Add wet ingredients to the dry ingredients and stir until smooth.
3Spoon ¼ cup of batter onto a medium-hot griddle and cook until the edges start to brown and bubbles form. Flip pancakes over and cook until brown and cooked through. Serve hot.