Low Carb Paleo Pancakes
Fluffy, flavorful, and perfectly paleo, these Low Carb Paleo Pancakes are a must-try for anyone seeking a healthy yet indulgent breakfast. Made with a nutrient-dense blend of almond flour and coconut flour, these pancakes are entirely grain-free, gluten-free, and dairy-free, fitting seamlessly into low-carb and paleo lifestyles. The addition of coconut milk and a touch of maple syrup adds natural sweetness and creaminess, while vanilla extract enhances their warm, comforting flavor. Whip up the batter in minutes with simple pantry staples, and enjoy golden, airy pancakes that cook to perfection in just a few flips. Serve them warm with fresh berries, a drizzle of pure maple syrup, or your favorite paleo-friendly toppings for a breakfast that feels decadent yet stays aligned with your health goals. Keywords: low carb pancakes, paleo breakfast recipe, grain-free pancakes, gluten-free paleo pancakes, dairy-free pancakes.
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Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Sea salt
- 3 large Eggs
- 0.5 cup Coconut milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil
- 1 tablespoon Maple syrup
Directions
Step 1
In a medium bowl, combine almond flour, coconut flour, baking powder, and sea salt. Whisk together to ensure there are no lumps.
Step 2
In a separate mixing bowl, whisk the eggs until they are light and frothy.
Step 3
Add coconut milk, vanilla extract, coconut oil, and maple syrup to the eggs and whisk until well combined.
Step 4
Gradually incorporate the wet ingredients into the dry ingredients, stirring until the batter is smooth and free of lumps.
Step 5
Heat a non-stick skillet or griddle over medium heat and lightly grease with a bit of coconut oil.
Step 6
Pour 1/4 cup of batter onto the hot skillet for each pancake, spacing them a few inches apart.
Step 7
Cook for about 2-3 minutes or until bubbles form on the surface and the edges begin to firm up, then carefully flip the pancakes.
Step 8
Cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
Step 9
Repeat with the remaining batter, greasing the skillet as necessary between batches.
Step 10
Serve the pancakes warm and enjoy plain or topped with fresh fruit or a drizzle of extra maple syrup.
Nutrition Facts
| Serving size | (435.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1189.0 |
| Total Fat 92.5g | 0% |
| Saturated Fat 33.4g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 558mg | 0% |
| Sodium 1280.0mg | 0% |
| Total Carbohydrate 57.9g | 0% |
| Dietary Fiber 16.4g | 0% |
| Total Sugars 27.4g | |
| Protein 42.3g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 301.0mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 420mg | 0% |
Source of Calories