Paleo "Buttermilk" Pancakes

Pancakes so fluffy you won't realize they're completely grain and dairy free, including an egg free option!

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I'm a sucker for pancakes. I have the best memories of waking up as a kid to the smell of pancakes coming from downstairs. To this day, I strongly believe my mom makes the best pancakes. 

Traditional pancakes are nothing but refined flour and sugar so I had to find a way to get my pancake fix in a grain free, dairy free, and refined sugar free way. 

I've had the most success in grain free baking using a combination of blanched almond flour, tapioca flour, and coconut flour. They all serve a different purpose and work really well when used together. These pancakes are no exception as they use a blend of all three. 

I've also tried my hand at an egg free version since I've recently discovered I have an intolerance to egg whites. I used a mashed ripe banana in place of the eggs and found I almost prefer the pancakes this way. It does give a slight banana flavor, which I enjoy, but just be aware if you're not a fan of banana. 

These pancakes would be great topped with a pat of grass fed butter, some fresh fruit, and a drizzle of honey or maple syrup. 

Ingredients:

  • 1 cup blanched almond flour (not almond meal)
  • 1/2 cup tapioca flour
  • 1 tablespoon coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 tablespoon lemon juice or apple cider vinegar
  • 1/2 cup coconut milk
  • 3 large eggs
  • 4 tablespoons melted coconut oil, butter, or ghee (separated 2 tablespoons and 2 tablespoons)
  • 1 tablespoon honey
  • 1 teaspoon vanilla

Egg Free Version*:

(They will have a banana flavor so just be aware of this if you don't like bananas)

  • Sub 1 ripe mashed banana for eggs
  • Add additional 1/4 cup plus 1 tablespoon of coconut milk as batter will be thicker (batter will still be a bit thick so you will have to spread the pancakes out a bit in the skillet using a spoon)

Directions:

  1. Add all of the dry ingredients (flours, baking soda, and salt) to a large bowl and whisk to combine
  2. In a separate bowl, add the coconut milk and lemon juice or apple cider vinegar. Let sit for 5 minutes to "curdle" the milk
  3. Then, add the remaining wet ingredients to the coconut milk including the eggs, vanilla, 2 tablespoons of the melted oil or butter, and honey. Whisk to thoroughly combine
  4. Pour the wet ingredients into the dry ingredients and whisk until just combined. You do not want to over mix! The batter should have lumps
  5. Let the batter sit for a few minutes while you heat the remaining 2 tablespoons of oil or butter on a skillet or griddle on low-medium. 
  6. Once the pan is hot, carefully spoon roughly 1/4 cup of batter to form each pancake. The pancakes are ready to flip when they begin to bubble and pull away from the pan on the edges
  7. Flip pancakes and let cook on the other side until cooked through and browned. If you are serving a crowd, you can keep pancakes warm in a 200 degree oven until you're ready to eat. 
  8. Top with honey or maple syrup and enjoy!