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Paleo Pancakes with Tapioca

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"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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Ingredients

15 m servings 338 cals
Original recipe yields 3 servings (9 pancakes)

Directions

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  1. Stir almond flour, eggs, almond milk, tapioca starch, vanilla extract, baking powder, and salt together in a bowl.
  2. 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.

Footnotes

  • 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


Per Serving: 338 calories; 24.1 g fat; 19.8 g carbohydrates; 13.1 g protein; 124 mg cholesterol; 194 mg sodium. Full nutrition

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