Fluffy Paleo Pancakes with Almond Flour

These fluffy pancakes made with almond flour and coconut flour are gluten-free and perfect for a comforting breakfast.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 10 pancakes

Course: Breakfast, Brunch

Cuisine: American, Paleo

Calories: 120

Dry Ingredients

1 cup almond flour Look for blanched almond flour for the lightest texture.
1/2 cup arrowroot starch/flour Helps to lighten the pancakes; can substitute with tapioca flour.
3 Tbsp coconut flour Adds sweetness and absorbs moisture.
2 tsp Paleo baking powder Use a gluten-free brand for best results.
1 tsp cinnamon Optional for extra warmth and flavor.
1/4 tsp salt Enhances flavors.

Wet Ingredients

2 large eggs Room temperature, can expedite with warm water.
1/2 cup almond milk Can substitute with coconut milk or other milk alternatives.
2 Tbsp maple syrup Naturally sweetens the batter, adjust to taste.
1 Tbsp avocado oil Keeps the pancakes moist; olive oil is an alternative.

Preparation

Gather all ingredients and ensure eggs and almond milk are at room temperature.
In a large mixing bowl, mix the dry ingredients: almond flour, arrowroot starch, coconut flour, baking powder, cinnamon, and salt.
In another bowl, whisk the wet ingredients: eggs, almond milk, maple syrup, and avocado oil until smooth.
Pour the wet mixture into the dry ingredients and mix gently until just combined. Let sit for 5-10 minutes.
Preheat a skillet over medium heat and lightly grease it with oil or butter.

Cooking

Pour about 1/4 cup of batter onto the skillet for each pancake. Cover with a lid and cook for 3-4 minutes until bubbles form.
Carefully flip the pancakes and cook for another 2-3 minutes until golden brown.
Keep the cooked pancakes warm in a low oven while repeating with the remaining batter.
Serve warm with toppings such as fresh fruit or syrup.

For fluffier pancakes, avoid overmixing the batter. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to a month.