Nut-Free Paleo Pancakes
Indulge in a stack of fluffy, golden-brown Nut-Free Paleo Pancakes, designed to delight your taste buds while aligning with paleo dietary guidelines. These pancakes are crafted with nutrient-rich coconut flour and tapioca starch, making them naturally grain-free and gluten-free — perfect for those with nut allergies or sensitivities. Infused with the natural sweetness of maple syrup and a hint of vanilla, these pancakes boast a rich flavor and tender texture that pairs beautifully with fresh fruit or extra drizzle of syrup. Quick and easy to whip up, this recipe requires only 10 minutes of prep time and delivers wholesome, satisfying results in every bite. Ideal for breakfast or brunch, they’re sure to become a family favorite. Enjoy a guilt-free treat that’s packed with flavor, paleo-friendly, and completely nut-free!
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Recipe Information
Ingredients
- 0.5 cup Coconut flour
- 2 tablespoons Tapioca starch
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.75 cup Coconut milk (full-fat, canned)
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil
Instructions
In a medium-sized mixing bowl, whisk together the coconut flour, tapioca starch, baking powder, and salt until well combined.
In a separate large mixing bowl, beat the eggs until they are slightly frothy. Add in the coconut milk, maple syrup, and vanilla extract, whisking until the mixture is smooth.
Gradually add the dry ingredients to the wet ingredients, whisking continuously to avoid lumps. The batter will be thick but should be pourable. Let it sit for a couple of minutes to allow the coconut flour to absorb the liquids.
Heat a large non-stick skillet or griddle over medium heat and add 1/2 tablespoon of coconut oil. Swirl to coat the surface.
For each pancake, pour about 1/4 cup of batter onto the skillet. Use the back of a spoon to spread the batter into a circle, about 4 inches in diameter.
Cook for 2-3 minutes until the edges begin to set and small bubbles form on the top. Flip the pancake and cook for an additional 2 minutes on the other side until golden brown and cooked through.
Transfer cooked pancakes to a plate and cover to keep warm. Repeat with the remaining batter, adding more coconut oil to the skillet as needed to prevent sticking.
Serve the pancakes warm, topped with additional maple syrup or your favorite paleo-friendly toppings.
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1417 mg | 62% | |
| Total Carbohydrate | 93.4 g | 34% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 39.4 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 157 mg | 12% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1144 mg | 24% | |
*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.
