Pancakes Paleo Recipes
BEST PALEO PANCAKES
These paleo pancakes are light and fluffy and the perfect weekend breakfast.
Provided by Lisa Bryan
Categories Breakfast
Time 20m
Number Of Ingredients 11
Steps:
- Whisk all of the dry ingredients together in a bowl.
- In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and whisk until well combined.
- Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
- Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They're much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
- Serve immediately with maple syrup, bananas and other toppings.
Nutrition Facts : ServingSize 2 pancakes, Calories 242 kcal, Carbohydrate 20.3 g, Protein 10.3 g, Fat 13.5 g, SaturatedFat 3.2 g, Cholesterol 186.5 mg, Sodium 551.5 mg, Fiber 4 g, Sugar 6.2 g
PALEO PANCAKES
Provided by Antonia Lofaso
Time 25m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Mix the mashed banana, almond flour and flaxseed powder in a medium bowl until combined. Gently fold in the whipped egg whites to keep the pancakes light and fluffy.
- Brush a large nonstick skillet or griddle with butter and heat over medium-low heat.
- Add 1/4 cup-fulls of batter to the pan and cook until the pancakes begin to bubble on the top and are golden on the bottom. Flip, and continue to cook until golden on both sides. Repeat with the remaining pancake batter.
- Top the pancakes with mixed fresh berries, paleo granola and a drizzle of honey.
- Yield:
- Active Time: 25 minutes
- Total Time: 25 minutes
- Ease of preparation: easy
PALEO PANCAKES
The best light and fluffy paleo pancakes made from wholesome ingredients, gluten-free flours and natural sweeteners are a delicious and nutritious way to start the day whether you follow a paleo diet or not!
Provided by Rachel Gurk
Categories Breakfast
Time 20m
Number Of Ingredients 10
Steps:
- Preheat griddle to 375ºF or a nonstick frying pan over medium low heat.
- Heat the nut milk and butter in a microwave safe bowl until the butter is melted.
- Whisk in the eggs, maple syrup, and lemon juice.
- In a separate bowl, stir together the flours, baking soda, and salt.
- Add the wet ingredients to the dry and whisk until smooth.
- Pour about 3 tablespoons batter onto preheated griddle. Cook until bubbles appear throughout and the bottom is a golden brown.
- Flip and cook on the second side a further 30-60 seconds.
Nutrition Facts : ServingSize 3 pancakes, Calories 393 kcal, Carbohydrate 30 g, Protein 9 g, Fat 28 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 109 mg, Sodium 327 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 8 g
PANCAKES (PALEO)
Great paleo pancakes. Healthy for the whole family. Double this recipe for 4 people.
Provided by Mouretsu
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk banana, eggs, almond flour, almond butter, vanilla extract, cinnamon, baking soda, and baking powder together in a bowl until batter is smooth.
- Heat olive oil on a griddle or skillet over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 330 calories, Carbohydrate 19.9 g, Cholesterol 279 mg, Fat 22.5 g, Fiber 3.8 g, Protein 14.6 g, SaturatedFat 3.8 g, Sodium 251 mg, Sugar 9 g
PALEO PANCAKES V4
I have been paleo for 3 months and discovered I couldn't enjoy my favorite breakfast...pancakes. I was temporarily relieved when I found paleo pancake recipes, but was disappointed because I couldn't find one that would stay together when flipped, didn't have a real eggy flavor, and had the mouthfeel of a real wheat pancake. I experimented and it took 4 tries, so I call it pancake V4. These pancakes stay together and have the texture you are looking for.
Provided by Todd DeRosa
Categories Whole Grain Pancakes
Time 20m
Yield 2
Number Of Ingredients 12
Steps:
- Combine eggs, egg whites, almond milk, vanilla extract, coconut sugar, and gelatin in a large bowl.
- Combine coconut flour, tapioca flour, almond flour, and salt in a separate bowl. Fold into the egg mixture and mix to just combine. Add arrowroot flour to thicken batter, if desired.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 447.1 calories, Carbohydrate 34.3 g, Cholesterol 279 mg, Fat 24.8 g, Fiber 5.6 g, Protein 22.4 g, SaturatedFat 3.5 g, Sodium 566.4 mg, Sugar 7 g
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