Whole30 Paleo Pancakes
Fluffy, wholesome, and naturally sweetened, these Whole30 Paleo Pancakes are a delicious and guilt-free breakfast alternative that everyone will love! Made with nutrient-rich almond flour, tapioca flour, and a hint of cinnamon, these pancakes are completely grain-free, dairy-free, and refined sugar-free, adhering perfectly to both Whole30 and Paleo guidelines. A ripe banana brings natural sweetness to the mix, while eggs and a splash of almond milk create a light and airy texture. Cooked in fragrant coconut oil, these pancakes boast a golden exterior and a tender interior that’s as satisfying as it is nutritious. Perfectly balanced with subtle vanilla notes, these pancakes pair wonderfully with fresh fruit, a drizzle of almond butter, or enjoyed simply on their own. Ready in just 25 minutes, they’re a quick, easy, and healthy way to start your day!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Tapioca flour
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 large Banana
- 1 tablespoon Coconut oil
Instructions
In a medium mixing bowl, combine almond flour, tapioca flour, baking soda, cinnamon, and salt. Stir well to ensure all ingredients are thoroughly mixed.
In another bowl, mash the banana until smooth. Add the eggs, almond milk, and vanilla extract. Whisk together until the mixture is smooth and well combined.
Pour the wet ingredients into the dry ingredients and mix until you achieve a smooth, thick batter. Ensure there are no lumps.
Preheat a non-stick skillet over medium heat and add coconut oil, allowing it to melt and coat the surface evenly.
Scoop approximately 1/4 cup of the batter onto the skillet for each pancake. Spread gently with a spatula to form an even circle.
Cook each pancake for 2-3 minutes on one side, or until bubbles start to form on the surface and the edges look firm.
Flip the pancake carefully with a spatula and cook for another 2 minutes until golden brown and cooked through.
Repeat with the remaining batter, adding more coconut oil to the skillet as needed to prevent sticking.
Serve warm with fresh fruit, a drizzle of almond butter, or enjoy them plain.
Nutrition Facts
Calories |
1041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2065 mg | 90% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 26.4 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 509 mg | 39% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 646 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.
