Whole30 Paleo Pancakes
Start your morning on a healthy and satisfying note with these Whole30 Paleo Pancakes, a deliciously wholesome recipe that's both grain-free and dairy-free. Made with nutrient-packed almond flour, a touch of tapioca flour for lightness, and naturally sweetened with ripe banana, these pancakes are the perfect blend of flavor and nutrition. The warm notes of cinnamon add a cozy twist, while the combination of eggs and unsweetened almond milk creates the perfect fluffy texture—no refined sugars or processed ingredients needed. Easy to prepare in just 25 minutes, these pancakes are ideal for anyone following a Whole30 or paleo lifestyle, or anyone simply looking for a better-for-you breakfast option. Top them with fresh fruit, a drizzle of almond butter, or enjoy them as-is for a clean, guilt-free treat that doesn’t compromise on flavor.
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Ingredients
- 1 cup Almond flour
- 2 tablespoons Tapioca flour
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 large Banana
- 1 tablespoon Coconut oil
Directions
Step 1
In a medium mixing bowl, combine almond flour, tapioca flour, baking soda, cinnamon, and salt. Stir well to ensure all ingredients are thoroughly mixed.
Step 2
In another bowl, mash the banana until smooth. Add the eggs, almond milk, and vanilla extract. Whisk together until the mixture is smooth and well combined.
Step 3
Pour the wet ingredients into the dry ingredients and mix until you achieve a smooth, thick batter. Ensure there are no lumps.
Step 4
Preheat a non-stick skillet over medium heat and add coconut oil, allowing it to melt and coat the surface evenly.
Step 5
Scoop approximately 1/4 cup of the batter onto the skillet for each pancake. Spread gently with a spatula to form an even circle.
Step 6
Cook each pancake for 2-3 minutes on one side, or until bubbles start to form on the surface and the edges look firm.
Step 7
Flip the pancake carefully with a spatula and cook for another 2 minutes until golden brown and cooked through.
Step 8
Repeat with the remaining batter, adding more coconut oil to the skillet as needed to prevent sticking.
Step 9
Serve warm with fresh fruit, a drizzle of almond butter, or enjoy them plain.
Nutrition Facts
| Serving size | (495.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1041.4 |
| Total Fat 73.4g | 0% |
| Saturated Fat 18.4g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 372mg | 0% |
| Sodium 2065.0mg | 0% |
| Total Carbohydrate 68.8g | 0% |
| Dietary Fiber 14.2g | 0% |
| Total Sugars 26.4g | |
| Protein 35.0g | 0% |
| Vitamin D 125.9IU | 0% |
| Calcium 509.4mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 645.9mg | 0% |
Source of Calories