Low Carb Paleo Pancakes
Start your morning with a stack of light, fluffy, and irresistibly delicious Low Carb Paleo Pancakes—a perfect blend of wholesome ingredients that cater to both your low-carb and paleo lifestyle. Made with a combination of nutrient-rich almond flour and coconut flour, these pancakes are free from gluten and refined sugars, offering a naturally sweet flavor enhanced by a touch of maple syrup and vanilla extract. Coconut milk adds creaminess, while eggs provide structure and a satisfying fluffiness. Ready in just 25 minutes, these easy-to-make pancakes are pan-fried to golden perfection and are versatile enough to pair with fresh fruit, a drizzle of maple syrup, or enjoy simply on their own. Whether you're embracing a paleo-friendly breakfast or just looking for a healthier alternative to traditional pancakes, this recipe is sure to become a delicious staple in your home.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Sea salt
- 3 large Eggs
- 0.5 cup Coconut milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil
- 1 tablespoon Maple syrup
Instructions
In a medium bowl, combine almond flour, coconut flour, baking powder, and sea salt. Whisk together to ensure there are no lumps.
In a separate mixing bowl, whisk the eggs until they are light and frothy.
Add coconut milk, vanilla extract, coconut oil, and maple syrup to the eggs and whisk until well combined.
Gradually incorporate the wet ingredients into the dry ingredients, stirring until the batter is smooth and free of lumps.
Heat a non-stick skillet or griddle over medium heat and lightly grease with a bit of coconut oil.
Pour 1/4 cup of batter onto the hot skillet for each pancake, spacing them a few inches apart.
Cook for about 2-3 minutes or until bubbles form on the surface and the edges begin to firm up, then carefully flip the pancakes.
Cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as necessary between batches.
Serve the pancakes warm and enjoy plain or topped with fresh fruit or a drizzle of extra maple syrup.
Nutrition Facts
Calories |
1189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.5 g | 119% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 27.4 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 301 mg | 23% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 420 mg | 9% | |
*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.
