Whole30 Classic American Pancakes
Fluffy, satisfying, and entirely Whole30-compliant, these Classic American Pancakes redefine breakfast indulgence without compromising your commitment to clean eating. Made with nutrient-rich almond and coconut flours, these pancakes boast a tender texture while remaining gluten-free and grain-free. A touch of mashed banana adds natural sweetness, complemented by the rich undertones of vanilla extract and almond milk. Whipped up in just 25 minutes, this easy recipe is perfect for busy mornings or leisurely weekends. With ghee or clarified butter lending a subtle golden crisp to the edges, these pancakes are best enjoyed warm with Whole30-friendly toppings like fresh fruit or nut butter. Whether you're navigating a Whole30 reset or simply craving a wholesome breakfast, these pancakes are the perfect guilt-free treat.
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 3 large eggs
- 0.75 cup almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon ghee or clarified butter
- 0.5 mashed banana
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. Mix well to ensure the dry ingredients are evenly distributed.
In another bowl, whisk together the eggs, almond milk, vanilla extract, ghee, and mashed banana until smooth.
Pour the wet ingredients into the dry ingredients. Stir until just combined; avoid over-mixing.
Let the batter rest for a few minutes. The mixture may thicken as it sits due to the absorption of liquid by the coconut flour.
Heat a non-stick skillet over medium heat. You can lightly grease it with additional ghee if necessary.
Pour about 1/4 cup of the batter onto the skillet for each pancake. Spread the batter into a circle with the back of a spoon if needed.
Cook for approximately 2-3 minutes until bubbles form on the surface and the edges look set, then carefully flip the pancakes using a spatula.
Cook for another 2-3 minutes on the other side until golden brown and fully cooked through.
Repeat with the remaining batter.
Serve the pancakes warm with Whole30-compliant toppings such as fresh fruit or a drizzle of almond or cashew butter.
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 1551 mg | 67% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 30.4 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 592 mg | 46% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 617 mg | 13% | |
*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.
