Dairy-Free Paleo Pancakes
Start your morning with these irresistibly fluffy Dairy-Free Paleo Pancakes, a wholesome breakfast option that's grain-free, gluten-free, and naturally sweetened. Made with nutrient-rich almond flour and coconut flour, these pancakes offer a light texture while staying true to paleo principles. The addition of cinnamon, vanilla extract, and a touch of honey infuses a subtle sweetness and warm flavor into every bite. Perfect for those avoiding dairy, the recipe uses unsweetened almond milk and coconut oil for a creamy yet healthy twist. Quick to prepare and ready in just 25 minutes, these pancakes are ideal for meal prepping or serving as a decadent brunch. Top them with fresh berries, a drizzle of maple syrup, or a dollop of almond butter for a crowd-pleasing treat that's as nourishing as it is delicious! Keywords: Dairy-Free Paleo Pancakes, gluten-free breakfast, grain-free pancakes, healthy brunch recipes, paleo recipe ideas.
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 0.5 teaspoon cinnamon
- 0.25 teaspoon sea salt
- 3 eggs
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 2 tablespoons coconut oil
Instructions
In a medium bowl, mix together the almond flour, coconut flour, baking powder, cinnamon, and sea salt.
In a separate large bowl, whisk the eggs until they are well combined and slightly frothy.
Add the unsweetened almond milk, vanilla extract, and honey to the eggs, and whisk again until combined.
Gradually stir the dry ingredients into the wet mixture until smooth and no lumps remain.
Let the batter sit for 2-3 minutes to thicken slightly.
Heat a skillet or non-stick pan over medium heat and coat it lightly with 1 tablespoon of coconut oil.
Pour approximately 1/4 cup of batter onto the skillet for each pancake.
Cook each pancake for about 2-3 minutes on one side or until the edges start to set and small bubbles form on the surface.
Flip the pancakes carefully using a spatula and cook for an additional 1-2 minutes or until golden brown.
Repeat the process with the remaining batter, adding more coconut oil to the pan as needed to prevent sticking.
Serve the pancakes warm with your choice of toppings such as fresh fruit, nut butter, or maple syrup.
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1334 mg | 58% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 23.0 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 519 mg | 40% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 371 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
