paleo pancakes – the most delicious version yet

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I’ve probably made hundreds of batches of paleo pancakes over the last couple of years. Of all the versions I’ve created these are definitely my favorite. They are a little thinner and crispier than a traditional pancake, but they have a delicious buttery flavor (from the coconut oil) and I don’t taste the nut flour in them the way I do with other recipes. Topped with fresh fruit and a little pure maple syrup they are amazing!

Here’s the recipe (I usually double this – they taste great leftover):

1 egg

3/4 cup canned coconut milk

1 TBSP honey

2 TBSP coconut oil, melted to a liquid (<—-that instruction is just for you, Allison Cronin)

1 cup blanched almond flour (you can buy it here)

3 tsp baking powder (make sure you use baking powder, not baking soda.)

1/4 tsp celtic sea salt

1 or 2 TBSP coconut flour (just enough to thicken your batter to the right consistency)

1/2 cup fresh fruit (or frozen, thawed and well drained) *optional*

Wisk your egg in a medium bowl and then wisk in the next 3 ingredients. Combine your flour and dry ingredients in a seperate small bowl. Now mix your dry ingredients into the wet until fully combined and most of the lumps are gone. If you are adding fruit fold it in gently. If your mixture seems too thin, add a little more coconut flour 1 TBSP at a time until you get the right consistency.

Heat your griddle/pan on medium and grease with coconut oil. Pour about 1/3 cup batter onto hot griddle. Cook until golden brown and a little crispy, then flip. The second side won’t take as long.

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*A couple of tips*

*Make sure your pan is very hot before pouring your mixture. This is key because they will spread too much if the pan isn’t hot enough.

*This batter spreads more than other pancakes (I think because of the coconut oil) so I try to keep each cake pretty small so they are easier to flip.

*Don’t flip them too early. They need to cook really well on the first side in order to flip them without breaking.

Enjoy!

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Comments

  1. Peter says:

    Yep, this is happening soon! I often wonder about whether or not to heat coconut oil when it’s in a recipe. In the long run, I think I usually end up melting it cause it’s easier to distribute evenly.

    • Alima says:

      yes, I always melt coconut oil. you want it to incorporate the way vegetable oil would. The one exception to that rule would be if you make paleo biscuits. You don’t melt it because your using it in place of shortening or butter which has that same consistency as cold coconut oil.

  2. Allison says:

    Thanks for the reminder Alima. Only took a few ruined 1 min chocolate cakes to learn this.

  3. Kevin says:

    Making these in the morning. I’ll let you know how they go

  4. laure says:

    Mark made these this am and they were awesome!!! We just ate them plain and they were light and crispy like a swedish pancake – YUM!!!

  5. Nicole says:

    Ok, these pancakes looked lovely but something went badly wrong. You note that you double the recipe, so I did. But possibly you didn’t mean for me to use 6 t of baking powder? The after taste was supper supper bitter…..

    • Alima says:

      Yes, I use 6 tsp when I double the recipe. I don’t get a bitter aftertaste . Not sure why yours had that.

  6. Lindsay says:

    Im not sure what happened wrong with making these (used almond meal, not almond flour and doubled recipe) but they were terribly bitter and we couldn’t even eat them. I was open to the different texture and taste, but they were terrible.

  7. chris says:

    These were the best pancakes I have ever had. I doubled the recipe, and I use bobs red mill almond meal/flour, and it came out perfect:-)

  8. Karissa says:

    ugh! I also doubled the recipe and they are extremely bitter~~ couldn’t eat them. Anyone have any ideas on what I can do with the rest of my uncooked batter? I hate to waste all of these great (and more expensive) ingredients!
    Thanks!!

  9. Sarah says:

    I’m no expert but the way to offset a bitter taste is to add more sugar. So, maybe adding a little extra honey will offset the bitterness. Hope that helps.

  10. Richard says:

    The good: tasted great. The bad: they would not “set” worth a darn! Flipping after cooking well they fell into a wet lumpy pile. On the plate I drizzled some raw honey. Tasted great as mentioned but a pile of soggy unset pancakes is what I ended up with.

  11. Leah Skinner says:

    These were great! My batter was quite thick to start but I left it alone. Cooked on medium low for a long time, at least until the top was set and didn’t jiggle. Beautiful brown color. I didn’t add the honey because we are off sweeteners and used almond milk instead of coconut milk. Spread with a little almond butter and applesauce. Absolutely delicious and such a nice change from the usual paleo or grain free breakfasts. We will make these again and again.!!

  12. another Allison says:

    Wow, I’ve tried many Paleo pancakes & these are tby far he best! They taste like cake : ) I doubled the receipe with no problems. I kept the pancakes fairly small (silver dollar sized) as that helped keep them in one piece while flipping them. I added slices of apples to some of them as well. Thank you for this taste of awesomeness!

  13. Andria says:

    These were terribly runny, unedible. Added coconut flour to thicken too.
    Waste of ingredients

  14. Andria says:

    Edit: I posted hastily out of frustration. After a longer cook time they were edible, and very tasty. S.O. Said they were awesome and he has never said that about paleo pancakes :)

  15. Azella says:

    These were delicious! my first paleo pancakes! and I was sooo excited I felt like I was eating carbs again. Once I got the timing down (in terms of how long to cook on each side), it was a piece of cake and they turned out great.
    Thank you!

  16. Allison says:

    This is my favorite pancake recipe! since I tend to eat a lot of these, to reduce calories I substituted almond milk for 1/2 of the canned coconut milk & I used “lite” coconut milk, and they turned out great; I like them thin so I also skipped the coconut flour; next time I’ll sub almond milk for all of the coconut milk & see how they turn out. Yum!

  17. Allison says:

    it’s me again – - I forgot to mention that by mistake I left out all of the coconut oil and they still came out wonderful! I had melted the oil in the microwave & then forgot about it till several hrs later. So, if you are watching calories (I’ve lost & kept off 10 lbs on paleo but I’m having trouble losing those last 5 to 10 more) this is another way to cut the calories and still chow!

  18. Patricia says:

    I made these today and had a problem with them falling apart. I did use a very hot griddle. I am willing to try them again because my kids ate every single morsel of our “scrambled pancakes” this morning. They were absolutely delicious!

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  20. Andrea says:

    Mine were crumbly but very good. I used I tbs maple syrup vs honey and cut it in half due to kids with glucose issues. They tasted very good. Ay idea on carb. COunt? Thanks

  21. Julie says:

    Loved these. I used the new Pumpkin Coconut Milk in place of the canned milk and honey and sprinkled in a few mini chocolate chips for the kiddos. I always bake my pancakes on a silpat for 15-17 minutes or so. They were perfect. No toppings needed.

  22. tom says:

    What oven temp?

  23. Andrea says:

    Where do you buy the pumpkin coconut milk?

  24. KyleDeneke says:

    They are cooked on the stove top. Medium to Medium low depending on your stove and the pan you use.

  25. KyleDeneke says:

    I think she is referring to So Delicious brand coconut brand creamer. The pumpkin flavor is only available in the fall and just a warning since you mentioned glucose issues – it’s very high in sugar.

  26. Andrea says:

    Thank you!

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