📝 About This Recipe
Experience the ultimate grain-free luxury with these light, fluffy, and nutrient-dense pancakes that redefine the Paleo breakfast experience. Crafted with finely ground almond flour and a hint of vanilla, these cakes offer a delicate nutty sweetness and a tender crumb that rivals any traditional diner classic. Perfect for slow weekend mornings, they provide a protein-packed start to your day without the post-carb slump.
🥗 Ingredients
Dry Ingredients
- 2 cups Almond Flour (super-fine, blanched for the best texture)
- 2 tablespoons Tapioca Starch (helps with binding and fluffiness)
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Sea Salt (fine grain)
- 1/2 teaspoon Cinnamon (ground)
Wet Ingredients
- 3 large Eggs (at room temperature)
- 1/2 cup Almond Milk (unsweetened)
- 2 tablespoons Maple Syrup (Grade A dark preferred)
- 1 teaspoon Vanilla Extract (pure extract)
- 2 tablespoons Coconut Oil (melted and slightly cooled)
- 1 teaspoon Lemon Juice (to activate the baking soda)
For the Pan
- 1-2 tablespoons Ghee or Coconut Oil (for greasing the griddle)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the blanched almond flour, tapioca starch, baking soda, sea salt, and cinnamon until no large clumps remain.
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2
In a separate medium bowl, beat the three eggs vigorously until they are well combined and slightly frothy.
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3
To the egg mixture, add the almond milk, maple syrup, vanilla extract, and lemon juice. Whisk until smooth.
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4
Slowly pour the melted coconut oil into the wet ingredients while whisking constantly to prevent the eggs from scrambling if the oil is still warm.
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5
Create a well in the center of the dry ingredients and pour in the wet mixture.
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6
Gently fold the ingredients together using a spatula until just combined. Be careful not to overmix, as this can make the pancakes dense.
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7
Let the batter rest for 5 minutes. This allows the almond flour to hydrate and the baking soda to react, ensuring a fluffier result.
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8
Preheat a non-stick skillet or griddle over medium-low heat. Almond flour burns more easily than wheat flour, so low and slow is key.
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9
Lightly grease the pan with a small amount of ghee or coconut oil, wiping away any excess with a paper towel.
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10
Scoop about 3 tablespoons of batter (using a 1/4 cup measure slightly underfilled) onto the hot griddle for each pancake.
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11
Cook for 3-4 minutes on the first side. Look for small bubbles to form on the surface and the edges to appear set and matte.
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12
Carefully flip the pancakes with a thin spatula. They are more delicate than traditional pancakes, so use a gentle hand.
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13
Cook for an additional 2-3 minutes on the second side until golden brown and cooked through.
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14
Transfer to a plate and keep warm in a 200°F (95°C) oven while you finish the remaining batter.
💡 Chef's Tips
Use 'super-fine' blanched almond flour rather than almond meal to avoid a gritty texture. Keep the heat strictly on medium-low; almond flour contains natural oils that scorch quickly at high temperatures. If the batter thickens too much while resting, stir in one extra tablespoon of almond milk to loosen it. Don't make the pancakes too large—smaller 3-inch circles are much easier to flip without breaking. For a boost of flavor, add a handful of fresh blueberries or paleo chocolate chips to the batter after it has rested.
🍽️ Serving Suggestions
Top with a generous dollop of almond butter and sliced bananas for extra protein. Serve with a side of crispy nitrate-free bacon or sugar-free breakfast sausage. Drizzle with pure Grade A maple syrup or a homemade berry compote. Pair with a hot cup of keto-friendly 'bulletproof' coffee or a fresh herbal tea. Garnish with toasted sliced almonds and a sprig of fresh mint for a gourmet touch.