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Ingredients15 m servings 338 cals
Original recipe yields 3 servings (9 pancakes)
- Stir almond flour, eggs, almond milk, tapioca starch, vanilla extract, baking powder, and salt together in a bowl.
- 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.
Per Serving: 338 calories; 24.1 g fat; 19.8 g carbohydrates; 13.1 g protein; 124 mg cholesterol; 194 mg sodium. Full nutrition