Paleo Pancakes (Gluten Free, Dairy Free)

Name: Paleo Pancakes (Gluten Free, Dairy Free)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 0 pieces Clarified Butter (ghee (to grease skillet) + ghee); 2 tbsp Maple Syrup (2 tablespoons maple syrup (or honey)); 1 tsp Vanilla (1 teaspoon pure vanilla extract); 3 pieces Egg (3 large eggs); ⅓ cup Almond Milk (⅓ cup almond milk (or coconut milk, plus more as needed)); 1 tsp White Vinegar (1 teaspoon white vinegar (or apple cider vinegar)); 2 tbsp Neutral Oil (2 tablespoons neutral-flavored oil (avocado oil, refined coconut oil, etc.)); ¾ cup Almond Flour (¾ cup fine blanched almond flour); ¼ cup Tapioca Starch (¼ cup tapioca starch); ¼ cup Coconut Flour (¼ cup coconut flour); 1 tsp Bicarbonate of Soda (1 teaspoon fresh baking soda); 1 pinch Table Salt (1 big pinch salt (approximately ⅛ teaspoon)); 0 pieces Blueberry (blueberries); 0 pieces Chocolate Chip (paleo chocolate chips); 0 pieces Banana (thinly sliced bananas); 0 pieces Coconut Cream (whipped coconut cream); 0 pieces Strawberry (sliced strawberries)

Paleo Pancakes (Gluten Free, Dairy Free) - Breakfast,Brunch (American)

30 minAmerican

Servings4

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Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

Clarified Butter0 pieces · ghee (to grease skillet) + ghee
Maple Syrup2 tbsp · 2 tablespoons maple syrup (or honey)
Vanilla1 tsp · 1 teaspoon pure vanilla extract
Egg3 pieces · 3 large eggs
Almond Milk⅓ cup · ⅓ cup almond milk (or coconut milk, plus more as needed)
White Vinegar1 tsp · 1 teaspoon white vinegar (or apple cider vinegar)
Neutral Oil2 tbsp · 2 tablespoons neutral-flavored oil (avocado oil, refined coconut oil, etc.)
Almond Flour¾ cup · ¾ cup fine blanched almond flour
Tapioca Starch¼ cup · ¼ cup tapioca starch
Coconut Flour¼ cup · ¼ cup coconut flour
Bicarbonate of Soda1 tsp · 1 teaspoon fresh baking soda
Table Salt1 pinch · 1 big pinch salt (approximately ⅛ teaspoon)
Blueberry0 pieces · blueberries
Chocolate Chip0 pieces · paleo chocolate chips
Banana0 pieces · thinly sliced bananas
Coconut Cream0 pieces · whipped coconut cream
Strawberry0 pieces · sliced strawberries

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Steps

1Add 2 tablespoons maple syrup, 1 teaspoon pure vanilla extract, 3 large eggs, ⅓ cup almond milk, 1 teaspoon white vinegar, and 2 tablespoons neutral-flavored oil to large mixing bowl. Whisk ingredients together until fully combined. Set bowl aside.
2Add ¾ cup fine blanched almond flour, ¼ cup tapioca starch, ¼ cup coconut flour, 1 teaspoon fresh baking soda, and 1 big pinch salt to separate bowl. Whisk until dry ingredients are well blended.
3Slowly pour dry mixture into bowl of wet ingredients, whisking constantly to thoroughly incorporate all ingredients. Mix until ingredients are fully combined to form pancake batter.
4Optional: For thinner batter, add 1 additional tablespoon almond milk and whisk to incorporate. Repeat with additional tablespoon milk if needed to achieve desired consistency.
5Optional: For pancakes with mix-ins (blueberries, paleo chocolate chips, etc.) prepare batter as instructed. After combining dry and wet ingredients, gently fold in mix-ins until fully incorporated. Be careful not to overmix.
6Heat skillet or griddle over medium heat. When pan is warm, add small amount of ghee and let melt, swirling pan as needed to distribute ghee across surface.
7Once ghee is melted, ladle approximately ⅓ cup prepared pancake batter into skillet. Repeat as able, depending on size of skillet or griddle, being careful not to let pancakes touch or spread together.
8Cook pancakes 2 to 3 minutes, or until bubbles begin to form on top layers of pancakes. Carefully slide spatula under pancake, then lift pancake from skillet, flip pancake over, and place pancake wet-side down on skillet or griddle.
9Continue cooking pancakes 2 to 3 minutes or until underside of pancakes is golden brown. Carefully slide spatula under pancake to lift pancake from skillet, then transfer pancake to large plate.
10Once all cooked pancakes have been removed from skillet, repeat entire process with remaining pancake batter. Add more ghee to skillet as needed to prevent pancakes sticking or burning.
11Once all pancake batter has been used to make fully-cooked pancakes, serve pancakes warm with desired toppings (thinly sliced bananas, ghee, whipped coconut cream, sliced strawberries, etc.) and preferred sides.