Primal Pancakes
Start your morning with a stack of irresistibly fluffy and grain-free Primal Pancakes, a perfect blend of wholesome ingredients for a guilt-free breakfast indulgence. Made with nutrient-rich almond and coconut flours, these paleo-friendly pancakes are naturally low-carb and gluten-free, while a hint of cinnamon and vanilla adds a warm, comforting flavor. Sweetened with just a touch of honey or maple syrup, they're ideal for clean eating and quick to whip up in under 30 minutes. Top with juicy fresh berries and a drizzle of pure maple syrup for a vibrant, satisfying treat that’s as nourishing as it is delicious. Whether you’re following a primal diet or simply seeking a healthier breakfast option, these pancakes are sure to become a morning favorite.
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 3 large eggs
- 0.25 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup
- 2 tablespoons ghee or coconut oil
- 0.5 cup fresh berries (optional, for topping)
- 2 tablespoons pure maple syrup (optional, for serving)
Instructions
In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, and cinnamon until well combined.
In a separate large bowl, beat the eggs, then mix in almond milk, vanilla extract, and honey (or maple syrup) until smooth.
Gradually add the dry ingredients into the wet ingredients, stirring until a thick batter forms. Let the batter sit for 2-3 minutes to thicken further.
Heat a large skillet or griddle over medium heat and grease it with 1 tablespoon of ghee or coconut oil.
Scoop 2-3 tablespoons of batter onto the skillet for each pancake, spreading gently with the back of a spoon to form a round shape.
Cook the pancakes for 2-3 minutes on one side, or until bubbles form on the surface and the edges begin to set. Flip carefully and cook for an additional 2-3 minutes on the other side, until golden brown.
Repeat the process with the remaining batter, adding more ghee or coconut oil to the skillet as needed.
Serve the pancakes warm with fresh berries and a drizzle of pure maple syrup, if desired.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 49.1 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 446 mg | 34% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 559 mg | 12% | |
*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.
