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.
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
- In one bowl, stir together the flours, baking soda, salt and maca.
- In a smaller bowl, combine all remaining ingredients except toppings and whisk well.
- Pour the wet mixture into the dry ingredients and whisk again until no clumps remain.
- 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.
- Working in batches, cook each pancake for about 3 minutes per side.
- 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.
- Prep Time: 5 mins
- Cook Time: 15 mins
- 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