These are not the fluffy buttermilk pancakes you may be used to, but they still satisfy that craving for pancakes. Hearty, fiber rich, and filling, they are perfect for busy mornings when you don’t know when lunch will come.
Coconut Almond Pancakes
- 1 cup almond flour
- 1/2 cup coconut flakes
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1 egg
- 1 tablespoon maple syrup
- 1 tablespoon vanilla
- 1/4 cup almond milk
- 2 tablespoons coconut oil
Combine all of the ingredients except the coconut oil in a bowl and mix well. Add more almond milk or water, a tablespoon at time to thin to a batter consistency if necessary.
Heat a heavy skillet over medium heat. Add the coconut oil and pour the batter into the skillet. Cook until browned, flip, and continue cooking until browned on both sides.
Serve with additional maple syrup and fresh fruit.
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