Breakfast

Nut-Free Paleo Pancakes

Finally a paleo pancake recipe that is light and fluffy. Not too “nutty”, too “eggy” or too “coconuty”. These nut–free paleo pancakes did seem much lighter than my usual almond flour pancakes and a much easier to flip than any other grain-free pancake recipe I’ve tried before. They are also probably the closest paleo recipe to wheat flour pancakes there is.

This recipe is for plain pancakes, but you can change it up by adding chocolate chips, unsweetened cocoa powder, banana slices, shredded coconut, chopped nuts, blueberries,  vanilla, cinnamon, raisins, etc.

For other pancake recipes, try my 2-ingredient banana pancakes, almond flour pancakes, crispy waffles or tropical frittata

Perfect Paleo Pancakes

Ingredients:

½ cup of tapioca flour
½ cups of coconut flour
½ cup of applesauce
6 eggs
½ to 2/3 cup of full fat coconut milk
1 tsp of baking soda
1 tbsp of coconut oil plus more for greasing the griddle

Preparation:

  •  Preheat a griddle to medium/low heat and lightly coat with some coconut oil.
  •  Using a blender or a whisker combine all the ingredients together until smooth. Start by using only ½ cup of coconut milk and if the mixture is too thick, then slowly add more of it until the batter has a yogurt-like consistency and it is easy to pour.
  • Pour the batter onto the hot griddle forming desired sized circles.
  • When the top of the pancake starts to bubble, flip and cook the other side until the center of the pancake is done.
  • Remove from heat and serve with extra coconut oil, butter, nut butter, date paste, maple syrup, jam or your favorite topping.

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Nut-Free Paleo Pancakes
Recipe Type: Breakfast
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • ½ cup of tapioca flour
  • ½ cups of coconut flour
  • ½ cup of applesauce
  • 6 eggs
  • ½ to 2/3 cup of full fat coconut milk
  • 1 tsp of baking soda
  • 1 tbsp of coconut oil plus more for greasing the griddle
Instructions
  1. Preheat a griddle to medium/low heat and lightly coat with some coconut oil.
  2. Using a blender or a whisker combine all the ingredients together until smooth. Start by using only ½ cup of coconut milk and if the mixture is too thick then slowly add more of it, until the batter has a yogurt-like consistency and it is easy to pour.
  3. Pour the batter onto the hot griddle forming desired sized circles.
  4. When the top of the pancake starts to bubble, flip and cook the other side until the center of the pancake is done.
  5. Remove from heat and serve with extra coconut oil, butter, nut butter, date paste, maple syrup, jam or your favorite topping.

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