Going paleo has been surprisingly easy for me so far. I’ve been eating pretty healthy and cutting carbs the last year anyway, and I’ve found that I don’t miss most carbs. However, there is one I was not willing to give up and that’s pancakes. I ♥ pancakes! So I set about trying to find a good, fluffy pancake recipe that didn’t use 32 different flours.
I had coconut flour in the house so I just googled “coconut flour pancakes” I found a few recipes that used only coconut flour. The first one was a bust, and the second one was pretty good, but after a few tweeks it was really good.
This recipe is based on one by Bobs Red Mill, but I had to change a few things to make it paleo and punch up the flavor.
3 Tbsp olive oil
1/4 cup unsweetened almond milk
1 tsp vanilla
1/4 cup organic coconut flour
1 Tbsp maple syrup
1/4 tsp salt
1/4 tsp baking powder
Preheat a skillet to medium or medium-high heat.
In a large bowl whisk together eggs, oil, vanilla and milk until well combined.
In a separate bowl sift coconut flour, sugar, salt and baking powder.
Add dry to wet and thoroughly mix until there are no lumps.
Ladle 2 Tbsp to 1/4 cup batter per pancake onto a hot skillet. Cook until bubbles begin to form on the top, about 4 minutes, then flip and cook on the second side.