Paleo "Buttermilk" Pancakes
Pancakes so fluffy you won't realize they're completely grain and dairy free, including an egg free option!
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.
- 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)
- Add all of the dry ingredients (flours, baking soda, and salt) to a large bowl and whisk to combine
- In a separate bowl, add the coconut milk and lemon juice or apple cider vinegar. Let sit for 5 minutes to "curdle" the milk
- 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
- 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
- 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.
- 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
- 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.
- Top with honey or maple syrup and enjoy!