Paleo Classic Pancakes with Maple Syrup
Fluffy, golden, and naturally grain-free, these Paleo Classic Pancakes with Maple Syrup bring the perfect blend of indulgence and nutrition to your breakfast table. Crafted with almond, tapioca, and coconut flours, these pancakes feature a light texture and subtly nutty flavor that feels utterly satisfying yet clean. Sweetened naturally with a hint of honey and paired with creamy coconut milk, each delicate bite melts in your mouth. The recipe comes together effortlessly in under 30 minutes, thanks to simple mixing and quick skillet cooking techniques. Drizzle each stack with pure maple syrup for an irresistible finishing touch, making it an ideal gluten-free, dairy-free option for Paleo enthusiasts and pancake lovers alike. Perfectly suited for cozy mornings or celebratory brunches, these pancakes will transform how you enjoy breakfast classics!
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons tapioca flour
- 1 tablespoon coconut flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 3 large eggs
- 0.5 cup coconut milk
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil
- 0.5 cup pure maple syrup
Instructions
In a medium mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda, and salt until well combined and smooth.
In another bowl, whisk together the eggs, coconut milk, honey, and vanilla extract until smooth and slightly frothy.
Slowly add the wet ingredients to the dry ingredients, stirring gently to create a thick, smooth batter. Avoid over-mixing to keep the pancakes fluffy.
Heat a tablespoon of coconut oil in a large non-stick skillet over medium heat. Ensure the oil coats the pan evenly.
Once the oil is hot, pour about 1/4 cup of batter per pancake into the skillet. Use the back of a spoon to spread the batter slightly if needed, keeping them even in thickness.
Cook the pancakes for about 2-3 minutes on one side, or until small bubbles form on the surface and the edges look set.
Gently flip the pancakes and cook for an additional 2-3 minutes until the pancakes are golden brown on both sides and cooked through.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adding more coconut oil to the skillet as necessary.
Serve the pancakes warm with pure maple syrup drizzled over the top, and enjoy your Paleo breakfast!
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 103.3 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 383 mg | 29% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 637 mg | 14% | |
*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.
