BreakfastFebruary/March 2018

Grain-Free Pancakes

These paleo-friendly pancakes are made using almond flour for a delicate, wonderful texture!

PREP: 10 minutes
COOK: 15 minutes

These fluffy, paleo-friendly 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.

MAKES 8 TO 10 PANCAKES.

grain free pancake recipe

Chrystal Carver

Ingredients:

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

Directions:

1. In a large mixing bowl, whisk together almond flour, tapioca starch/flour, baking soda and salt.

2. In a separate mixing bowl, whisk together eggs, maple syrup, vanilla and milk. Add wet ingredients to the dry ingredients and stir until smooth.

3. Spoon 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.

Each pancake contains 139 calories, 9g total fat, 1g saturated fat, 0g trans fat, 42mg cholesterol, 142mg sodium, 10g carbohydrate, 2g fiber, 6g sugars, 5g protein, 4Est GL.

Contributor Chrystal Carver is a gluten-free food blogger and author of Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less.

Comments (2)

In the past you've included substitutes for eggs with your recipes. Many people with gluten allergies also have egg allergies or are Vegan. More and more of your recipes are labeled 'Paleo Friendly'. Confusing.

Posted by: JTL | May 22, 2018 12:15 PM    Report this comment

Very good pancakes. I've had trouble with non-grain pancakes in the past where the texture is mealy. These kind of have the same texture, but are not at all mealy. I like them also because they are lower carb, which helps me in the morning And because I'm trying to get away from all the rice flour. It is very easy to blacken them, but even so they don't taste burnt. I made them with almond flour, I will probably try them with almond meal, but am guessing they will be better with the flour.

Posted by: JLM | February 17, 2018 8:41 AM    Report this comment

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