Almond Flour Paleo Pancakes
1-1/3 cup fine ground almond flour
1 teaspoon baking powder
¼ teaspoon sea salt
¼ cup coconut milk, more if needed. I used Thai full fat coconut milk. Other brands may be a more watery consistency.
2 large eggs
1 teaspoon vanilla
Ghee or coconut oil, whichever you prefer, for the pan
1 tablespoon pure maple syrup, more for serving
Recipe can easily be doubled and produced 12 medium sized pancakes. Tip: you might need to add an extra egg is batter is too thick without it.
Gather all ingredients and make sure the Eggs, coconut milk and almond flour (I keep mine in fridge so it needs to come to room temperature as well) are room temperature. I find this makes the biggest difference in batter consistency.
Mix dry ingredients together. Then add the coconut milk, eggs, and vanilla. Heat pan to medium heat and add Ghee or coconut oil to the pan to melt. I use an induction cooktop with a 13" induction pan and cooked them on setting 5. Then add a scoop of batter. To make a small pancake, spread it out a little then let heat until bubbles form and it's lightly browned on the bottom (about 2 mins). Flip pancake over and continue cooking. I made larger pancakes and smaller ones and just cooked till done. The smaller ones are easier to flip but if the batter is correct they should flip easily even if made a little larger. I did use a 13" pan and cooked 2 large and 2 small at the same time and they came out like the ones in the photo below. Once done, add REAL maple syrup, not and other kind with corn syrup, etc. because they will not be Paleo and that's way too much sugar/corn syrup for anyone.
Note, If batter is too crumbly and dry, add another egg to bind the batter.
|cook until bubbles form and bottom is lightly browned then they can be flipped over easily|