Ahh Paleo Pancakes….
You know those times where you wanna be healthy, but you feel like you’re depriving yourself of some pretty delicious things? Things you miss, and start dreaming about?
I did that with pancakes.
My dreams were filled with those slightly salty, fluffy flapjacks, lovingly drizzled in maple syrup and a bit of butter. I’d picture the melting butter and the sticky sweetness of the syrup on my lips after biting into their fluffy goodness.
I was sticking to my paleo diet at the time and started looking for paleo pancake recipes. Que disappointment when all the recipes I found called for bananas…
I don’t know what’s wrong with me but I’m REALLY picking when it comes to eating bananas-. As in I only eat them straight up or in banana bread type of picky. I know I’m weird.
The thought of warm banana pancakes actually turned my stomach (no matter how much I like that Jack Johnson song) and kept me from making Paleo pancakes for a while. But after one horrible nightmare where I was surrounded by bread-like things and gorged on gluten filled pancakes – only to spit them out and cry from my weakness, I decided that I needed to end my pancake cravings safely.
I began experimenting with paleo flours and decided on a coconut and arrowroot flour blend. The coconut lends a bit of flavor but is soft enough to not overwhelm the pancakes. They come out fluffy and perfect little flap jacks.
These pancakes delivered and were exactly what I needed to stop my cravings while still staying within Paleo guidelines.
You can double or triple the recipe if you’re making them from more than yourself. They also freeze well and can be reheated in a toaster or oven so they are great for meal prep for during the week.
If you’re craving something doughnut related you should check out these Paleo Pumpkin Spice Doughnuts.Print
Single serving Paleo Pancakes
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 1x
- 2 TBSP Coconut Oil
- 1 Egg
- 1/4 Cup Arrowroot Powder
- 1/4 Cup Almond Flour
- 1/2 tsp Baking Soda
- 1 TBSP Coconut Flour
- Pinch Salt
- Combine all dry ingredients
- In a separate bowl whisk egg and coconut oil together, until the oil has broken down into smaller pieces.
- Whisk constantly and slowly add the dry ingredients to the wet.
- Let batter sit for a few minutes to allow the flours to fully absorb the moisture.
- Preheat and oil a skillet.
- Drop dollops of batter onto the hot skillet and let cook until golden brown, then flip and allow the second side to cook until golden brown.
- Remove from skillet, top with your favorite pancake toppings and enjoy!
Toasted Coconut flakes are a wonderful option to top your pancakes with. Simply place Coconut flakes on a cookie sheet and bake till starting to turn golden brown.