Raspberry Coconut Almond Paleo Pancakes

Raspberry Coconut Almond Paleo Pancakes | These grain-free, gluten-free, paleo and Whole30 pancakes are a healthy breakfast you can feel great about! | My Fresh Perspective | #whole30 #eatclean #glutenfree #ValentinesDay #MothersDay #paleo

Want a breakfast that feels a little extra special? These Raspberry Coconut Almond Paleo Pancakes are light, fluffy, and perfect for a lazy Sunday morning breakfast – or any morning! Gluten-free, grain-free, paleo and low in sugar, they’re an easy recipe with endless possibilities for toppings.


Happy Valentine’s Day, lovelies! It’s been a while since I posted a sweet recipe, and today’s is both a festive celebration and a response to a recent reader’s request.

As you’ve probably observed if you’ve followed this blog for a while, I’m much more of a savoury cook than a baker or big sweets eater. Eating a savoury breakfast, whether it’s an omelette, scramble of some sort (aka something that was probably intended to be an omelette), savoury oats, steamed greens and salmon with kimchi and avocado (yes, I know I’m an odd one), or shakshuka – these are all things that get me very excited to wake up in the morning! With that said, not long ago I had a request for gluten-free, preferably paleo pancakes. I’m always up for a good challenge, so off to work I went on the recipe.

These days I don’t slot myself into a specific dietary camp, but if I had to pick one, I’d say I probably fall most closely under a paleo eating style with a few minor exceptions. If I do choose grains they’re always gluten-free ones due to my gluten sensitivity, so I’ve done a fair bit of experimenting with gluten-free and grain-free flours. There’s no denying that they certainly behave differently than wheat-based flours, but I think that makes nailing a successful outcome that much more satisfying.

Raspberry Coconut Almond Paleo Pancakes | These grain-free, gluten-free, paleo and Whole30 pancakes are a healthy breakfast you can feel great about! | My Fresh Perspective | #whole30 #eatclean #glutenfree #ValentinesDay #MothersDay #paleo

In the case of these Raspberry Coconut Almond Pancakes, the success formula involves 3 flours: almond, coconut and tapioca flour. Depending on how much gluten-free/grain-free baking you’ve done, tapioca flour might feel like an obscure one. You may be tempted to skip it, but hear me out. Almond and coconut flours are great and you can make a lot of delish things with them, but both are heavier than grain-based flours and that can result in some very firm, flat, dense baked goods. I know pancakes are supposed to be flat, but you still want fluffy ones, right?

Enter tapioca flour, and you’ll start to solve that problem. It’s made from pulp of cassava root, and is much more fine than almond and coconut flour. It’s becoming really easy to find (presumably as the demand for paleo, keto and gluten-free products rises) and you should be able to find it along with the other grain-free flours in the baking aisle of the grocery store.

Raspberry Coconut Almond Paleo Pancakes | These grain-free, gluten-free, paleo and Whole30 pancakes are a healthy breakfast you can feel great about! | My Fresh Perspective | #whole30 #eatclean #glutenfree #ValentinesDay #MothersDay #paleo

In this recipe, you’ll see tapioca flour mixed with the other two flours and a few other ingredients that you probably already have in your kitchen right now. I added a bit of maca root powder to further enhance the nutty taste and add adaptogenic benefits to the recipe, but if you don’t have any on hand, don’t worry. This can be omitted entirely without drastically changing the consistency of the batter. The finished pancakes are light, fluffy, nutty and delicious, with topping possibilities that range far beyond just raspberries and coconut.

Whether you make these paleo pancakes for yourself, your Valentine, or just on any weekend when you want a breakfast that feels a little extra fancy, I think you’ll be left with a big smile on your face… and an urge to lick your plate clean!

Lastly, I want to give you a little heads up that things will be quiet here next week while I’m in Hawaii. During this very-needed vacay I’m planning to unplug as much as possible (aka not blogging) in order to fully soak in the experience and every ray of sunshine. Stay tuned for a photo-heavy recap upon my return, and if you’re really dying for a glimpse of the beach next week, you’ll likely be able to catch one in my Instagram stories!

Raspberry Coconut Almond Paleo Pancakes | These grain-free, gluten-free, paleo and Whole30 pancakes are a healthy breakfast you can feel great about! | My Fresh Perspective | #whole30 #eatclean #glutenfree #ValentinesDay #MothersDay #paleo

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Raspberry Coconut Almond Paleo Pancakes | These grain-free, gluten-free, paleo and Whole30 pancakes are a healthy breakfast you can feel great about! | My Fresh Perspective | #whole30 #eatclean #glutenfree #ValentinesDay #MothersDay #paleo

Raspberry Coconut Almond Paleo Pancakes


  • Author: Angela Simpson
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 6-8 pancakes 1x

Description

Want a breakfast that feels a little extra special? These Raspberry Coconut Almond Paleo Pancakes are light, fluffy, and perfect for a lazy Sunday morning breakfast – or any morning! Gluten-free, grain-free, paleo and low in sugar, they’re an easy recipe with endless possibilities for toppings.


Scale

Ingredients

  • 1/2 cup almond flour
  • 1/3 cup each tapioca flour and coconut flour
  • 2 tsp maca root powder (optional)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 eggs
  • 1/3 cup unsweetened almond milk or coconut milk
  • 1 tbsp honey
  • 2 tsp lemon juice
  • 1 tsp vanilla
  • 1 tsp almond extract (optional)
  • toppings: maple syrup, raspberries and unsweetened coconut flakes etc
  • coconut oil*, for the pan (see note)

Instructions

  1. In one bowl, stir together the flours, baking soda, salt and maca.
  2. In a smaller bowl, combine all remaining ingredients except toppings and whisk well.
  3. Pour the wet mixture into the dry ingredients and whisk again until no clumps remain.
  4. Place a skillet over medium heat for 1 minute. Coat or spray with coconut oil, then use a measuring cup (1/4 cup is about right) to scoop the batter into the pan.
  5. Working in batches, cook each pancake for about 3 minutes per side.
  6. Stack, sprinkle with toppings as desired, and serve!

Notes

* I don’t recommend swapping coconut oil for other oil types for this recipe. I tried using avocado oil (liquid and spray) but found that the pancakes became too dark in colour and didn’t flip as easily. Using coconut oil and a paper towel to gently grease the pan created the most consistent results.

  • Category: breakfast
  • Method: stovetop

Keywords: paleo pancakes, gluten free, grain free, breakfast, brunch, low sugar, Valentine's Day, tapioca flour, almond flour, coconut, anti-inflammatory, dairy free, Mother's Day

Tell me, are you doing anything today or this weekend to celebrate Valentine’s Day? Any dreamy self-care plans?

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