Paleo Almond Flour Pancakes
Simple, delicious Paleo Almond Flour pancakes topped with strawberries and coconut cream make the perfect breakfast!
Servings Prep Time
15-20pancakes 5minutes
Cook Time
20minutes
Servings Prep Time
15-20pancakes 5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Heat a nonstick skillet greased with olive or coconut oil over medium heat.
  2. Whisk eggs, nut milk, vanilla extract, and oil together.
  3. Thoroughly whisk in almond flour and coconut sugar. Add salt.
  4. Carefully add baking powder and mix thoroughly.
  5. Ladle batter by the 1/8 cup onto the hot skillet. Cook for 1-2 minutes per side, until bubbles form.
  6. Flip pancakes and repeat on the other side. Serve with butter or ghee, real maple syrup, coconut cream, and strawberries (or other desired pancake toppings).
Recipe Notes
  • For vegan pancakes, substitute two flax eggs or desired vegan egg substitute
    • To make two flax eggs, combine two tablespoons of ground flax seeds and 1/4 cup water in a bowl. Whisk to combine and rest for at least five minutes, until the flax has absorbed water and the mixture has thickened.