Paleo Classic Pancakes with Maple Syrup
Light, fluffy, and irresistibly decadent, these Paleo Classic Pancakes with Maple Syrup are the perfect way to start your day while staying true to your dietary goals. Made with a wholesome blend of almond flour, coconut flour, and tapioca flour, these grain-free pancakes are naturally gluten-free and packed with nourishing ingredients. A hint of vanilla and a touch of honey bring delightful sweetness, while coconut milk ensures a tender, moist texture. In just 25 minutes, you’ll have a stack of golden pancakes ready to be drizzled with rich, pure maple syrup—a comforting, all-natural topping that elevates every bite. Whether you’re following the paleo lifestyle or simply looking for a healthier breakfast option, these pancakes are a satisfying treat the whole family will love. Perfectly fluffy, simple to prepare, and deliciously indulgent, they’ll keep your morning cravings at bay!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup almond flour
- 2 tablespoons tapioca flour
- 1 tablespoon coconut flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 3 large eggs
- 0.5 cup coconut milk
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil
- 0.5 cup pure maple syrup
Directions
Step 1
In a medium mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda, and salt until well combined and smooth.
Step 2
In another bowl, whisk together the eggs, coconut milk, honey, and vanilla extract until smooth and slightly frothy.
Step 3
Slowly add the wet ingredients to the dry ingredients, stirring gently to create a thick, smooth batter. Avoid over-mixing to keep the pancakes fluffy.
Step 4
Heat a tablespoon of coconut oil in a large non-stick skillet over medium heat. Ensure the oil coats the pan evenly.
Step 5
Once the oil is hot, pour about 1/4 cup of batter per pancake into the skillet. Use the back of a spoon to spread the batter slightly if needed, keeping them even in thickness.
Step 6
Cook the pancakes for about 2-3 minutes on one side, or until small bubbles form on the surface and the edges look set.
Step 7
Gently flip the pancakes and cook for an additional 2-3 minutes until the pancakes are golden brown on both sides and cooked through.
Step 8
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adding more coconut oil to the skillet as necessary.
Step 9
Serve the pancakes warm with pure maple syrup drizzled over the top, and enjoy your Paleo breakfast!
Nutrition Facts
| Serving size | (565.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1529.6 |
| Total Fat 91.4g | 0% |
| Saturated Fat 32.4g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 558mg | 0% |
| Sodium 1473.2mg | 0% |
| Total Carbohydrate 148.1g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 103.3g | |
| Protein 41.0g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 383.2mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 637.0mg | 0% |
Source of Calories