Paleo Egg Pancake
Start your day with this fluffy and protein-packed Paleo Egg Pancake, the perfect grain-free and dairy-free twist on a classic breakfast favorite. Made with wholesome ingredients like coconut flour, almond milk, and a touch of honey, this pancake is both light and satisfying. The recipe comes together quickly with just 10 minutes of prep and showcases subtle hints of vanilla for an irresistible flavor. Cooked to golden perfection in coconut oil and topped with a vibrant medley of fresh berries, this simple yet indulgent dish is ideal for anyone following a paleo lifestyle—or anyone craving a healthier breakfast option. Whether you’re serving it to impress brunch guests or treating yourself on a busy morning, this Paleo Egg Pancake is sure to become a go-to addition to your recipe collection.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces large eggs
- 2 tablespoons coconut flour
- 4 tablespoons almond milk
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking powder
- 1 tablespoon honey
- 2 tablespoons coconut oil
- 0.25 teaspoon sea salt
- 0.5 cup fresh berries
Directions
Step 1
In a medium mixing bowl, whisk together the eggs until thoroughly beaten.
Step 2
Add the coconut flour, almond milk, vanilla extract, baking powder, honey, and sea salt to the eggs. Mix until you have a smooth batter. Let it sit for a minute or two to thicken slightly.
Step 3
Heat a non-stick skillet over medium heat and add 1 tablespoon of coconut oil. Allow the oil to melt and coat the bottom of the skillet.
Step 4
Pour half of the pancake batter into the skillet, spreading it out with a spatula to form a circular shape about 6 inches in diameter.
Step 5
Cook the pancake for about 3-4 minutes on one side or until you see bubbles appear and the edges lift easily.
Step 6
Carefully flip the pancake with a spatula and cook for another 2-3 minutes, until golden brown and cooked through.
Step 7
Remove the pancake from the skillet and keep warm. Add the remaining tablespoon of coconut oil to the skillet and repeat the cooking process with the remaining batter.
Step 8
Once both pancakes are cooked, serve warm with fresh berries on top.
Nutrition Facts
| Serving size | (405.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 740.2 |
| Total Fat 51.0g | 0% |
| Saturated Fat 31.3g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 744mg | 0% |
| Sodium 1138.0mg | 0% |
| Total Carbohydrate 47.7g | 0% |
| Dietary Fiber 10.0g | 0% |
| Total Sugars 30.6g | |
| Protein 27.9g | 0% |
| Vitamin D 179.5IU | 0% |
| Calcium 226.8mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 467.6mg | 0% |
Source of Calories