These pancakes are paleo, using almond flour, tapioca starch and some other ingredients. Even if you aren't following a paleo diet, but are trying to stay away from white starches, these are a good alternative.

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Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
3
Yield:
9 pancakes
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir almond flour, eggs, almond milk, tapioca starch, vanilla extract, baking powder, and salt together in a bowl.

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  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until 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.

Cook's Note:

These pancakes won't bubble as much as conventional pancakes when cooking; look for dry edges to know when to flip.

Editor's Note:

Oils considered appropriate for people following a paleo diet include coconut, olive, walnut, avocado, macadamia nut, hazelnut, lard, and tallow.

Nutrition Facts

338 calories; protein 13.1g; carbohydrates 19.8g; fat 24.1g; cholesterol 124mg; sodium 193.5mg. Full Nutrition
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