Best Ever Paleo Fluffy Pancakes
Best Ever Paleo Fluffy Pancakes
I am a BIG-TIME brunch gal. I love hosting and putting out a nice big spread for family and friends. These pancakes are always included in that spread. They are the real deal, I promise you that. They’ve become not only a staple in our home, but also in the homes of our friends and family. In fact, I devised a pancake mix based on these pancakes and it has become my most requested holiday gift! Dairy-Free option: use coconut oil for the pan and serve with maple syrup only. Paleo-Friendly option: use ghee or coconut oil for the pan and serve with maple syrup only.Recipe courtesy of Lexi's Clean Kitchen, click here to purchase her cookbook, Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life.
Servings
4
Ingredients
- 1/2 cup blanched almond flour
- 1/2 cup tapioca flour
- 1 teaspoon baking powder
- pinch of fine sea salt
- 2 large eggs
- 1/4 cup unsweetened applesauce
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter, ghee, or coconut oil for the pan
- pure maple syrup, for serving
Directions
- Put the dry ingredients into a mixing bowl, preferably one with a spout. Add the eggs, applesauce, and vanilla and mix well to combine.
- Heat the butter in a large skillet over medium heat.
- Stir the desired add-ins, if using, into the batter and pour the batter into the skillet to form 3- to 4-inch pancakes. Cook for 2 to 3 minutes, until bubbles begin to form on the top, then flip and cook for an additional 2 to 3 minutes, until the pancakes are fluffy and golden brown.
- Remove from the skillet, set aside, and repeat with the remaining batter.
- Serve immediately with additional butter (if using) and maple syrup. Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 6 months.