I recently shared our family’s favorite waffle recipe (see awful paleo waffles here), so it’s only fitting that I give you our favorite paleo pancake recipe too!
We’re coming to the end of our spring birthday season (my youngest turns three next week! *sniffle*), a period of six weeks where three out of our four boys have a birthday every three weeks on the dot. Right now little man has only requested one thing for his birthday: a purple cake. Though we’ll be traveling this week, I’ll have access to a kitchen, so I’m dreaming of using purple sweet potatoes in a cake.
Which makes me think of unicorns and the controversy over the new unicorn drink from Starbucks. Which makes me chuckle. Then I start dreaming of all the gorgeous colors found in real food like beets and what I can do with them.
If I pull off the purple cake of my little guy’s dreams, I’ll be sure to share. And if I throw in the towel and hit up a gluten-free bakery, I’ll be sure to tell you about that too. Because I’m human. (Update: I made the purple sweet potato cake! It was pretty sweet-potato-y, but my little guy was happy!)
But, whether I make or buy the cake, these pancakes will be on the breakfast table for his big day. This paleo pancake recipe was created for my last guy’s birthday almost three weeks ago and got rave reviews from all my little men. They are the absolute closest to conventional pancakes that I’ve ever made.
Why this paleo pancake recipe is boss
I’ve made every type of paleo pancake recipe imaginable: coconut flour was the first, then I moved on to almond flour, and have since made pancakes from bananas, nut butter, and even butternut squash.
Some of them tasted really strong and just didn’t taste like the pancakes we all loved and missed. Others didn’t have great texture. Still others contained inflammatory ingredients that we didn’t tolerate well.
I love that cassava flour tastes and feels more like all purpose flour than any other flour I’ve tried to date, which means these pancakes taste more like conventional pancakes than any others I’ve made. These are officially our favorite paleo pancakes and I’m willing to bet your family will love them too!
To recap, if you’re not familiar with cassava flour, I love using it because:
- it more closely mimics all-purpose flour than anything else I’ve tried
- it is free from inflammatory proteins
- it is a good source of resistant starch, which feeds the good bacteria in your gut
- it’s totally grain- and gluten-free
- it contains minerals like calcium, manganese, and iron
- it’s a good source of fiber
- it’s a good source of carbohydrates
Now, cassava is not a good choice if you’re on the GAPS diet or other low-carb or keto diet. It’s not low carb, and it is starchy. However, it’s a much better choice than wheat or even gluten-free flours.
Get my favorite cassava flour here, then grab our family’s favorite paleo pancakes recipe below.
Paleo Cassava Flour Pancakes
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Servings: 8 pancakes
Author: Jaclyn
Ingredients
- 1 cup almond milk or milk of choice; buttermilk is also yummy!
- 3/4 cup cassava flour
- 1/3 cup coconut flour
- 3 eggs beaten
- 2 Tbsp avocado oil
- 1 Tbsp maple or coconut sugar
- 1 Tbsp lemon juice omit if using buttermilk.
- 1 tsp baking powder
- 1/4 tsp baking soda
- dash salt
- fat for greasing skillet
Instructions
Preheat a stainless steel skillet on medium-low heat. Grease with butter or fat of choice.
Combine the flours, sugar, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk the eggs, milk, avocado oil, and lemon juice, then add to the flour mixture. Stir until combined.
Pour or spread about 1/4 cup batter onto pre-heatedskillet, spacing pancakes at least a couple inches apart. Cook for 2-3 minutes, until air bubbles appear on the top, then gently flip to cook an additional 2-3 minutes on the other side.
If pancakes cook too quickly on the outside, but are undercooked on the inside, turn the heat down.
Serve with butter and maple syrup for a classic pancake experience.
Related posts:
- 45 Primal and Paleo Diet Breakfast Recipes to Get You Out of Your Breakfast Rut
- Paleo Waffles with Cassava Flour
- Paleo / Primal Pumpkin Ravioli in Herbed Brown Butter
- Grain-Free Chicken Enchilada Casserole Recipe
FAQs
Paleo Pancake & Waffle Mix
This paleo-friendly pancake and waffle mix features nourishing almond flour, coconut flour, simple root starches, organic coconut sugar and baking soda. It's a convenient choice for a paleo breakfast or snack!
How does Gordon Ramsay make his pancakes? ›
Instead of using a boxed pancake mix, Gordon mixes his own ratio of flour, milk, and eggs with a whisk before letting it sit for about 15 minutes to thicken. Then, using a hot nonstick pan and cooking spray, he'll spoon about a ladle full of the pancake batter mixture onto the center of the pan.
Why are diner pancakes so much better? ›
Restaurants use better quality ingredients
Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.
What is the secret to a fluffy pancake? ›
Whether you are making your own batter or using a pancake mix, the the secret to fluffier pancakes rests in air pockets. Yes—air pockets. Air pockets make the difference between a pancake and crepe, which means it's crucial that you get the perfect amount of bubbles in your batter to form a fluffy pancake.
How do restaurants make pancakes so good? ›
Why Pancakes Always Taste Better At A Restaurant
- Restaurants use hot griddles that are perfectly-calibrated for quick, even cooking. ...
- The batter ingredients remain fridge cold before cooking. ...
- Professional cooks don't overwork the batter. ...
- Butter usually isn't used during the cooking process.
The Paleo version has Cassava starch, Coconut Flour and Almond Flour, while the Keto version has Almond Flour, Cassava starch and Tigernut Flour. Paleo omits dairy... so if you are strict Paleo you won't be able to try this.
Why is maple syrup paleo? ›
Maple syrup is awesomely Paleo, as it is a natural sugar that has been extracted from maple trees for thousands of years.
How many carbs are in Paleo pancakes? ›
They are low carb not no carb. The average store bought pancake is 28g per pancake compared to under 7 g net carbs for paleo pancakes (then there is the maple syrup and toppings to consider also).
Why do restaurant pancakes taste better than homemade? ›
The Grease
The final diner secret IHOP revealed: Real pancake pros don't use any oil or butter on their griddles. Instead, they make sure to use nonstick appliances so no extra fat is needed for the pancakes to lift off the hot pan.
How to make homemade pancakes Paula Deen? ›
In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and baking powder. Stir in the buttermilk, melted butter, eggs, and vanilla. Pour ¼ cup of pancake batter for each pancake onto the griddle. Cook until the edges start to set and the pancakes are golden-brown underneath.
Beat two eggs with 4 tablespoons of sugar and about one teacup (or 3/4 of a cup) of milk. Add 4 teacups of flour and mix in another teacup of milk "as required" Mix in 3 teaspoons of cream of tartar and 2 tablespoons of bicarbonate soda (baking soda) Fold in 2 tablespoons of melted butter.
Why do IHOP pancakes taste better? ›
While the griddles themselves likely vary from one diner chain to the next, diners are pretty much all working with a waffle iron or griddle that's already hot. IHOP, for instance, requires its pans to be heated to 350 degrees Fahrenheit, and uses Crisco instead of butter to grease it, says Grimm.
Does milk instead of water make pancakes better? ›
Can I Use Water Instead of Milk in Pancakes? Milk adds both flavor and texture to pancake batter, so if you are looking to make pancakes without milk, a simple swap to water doesn't always do the trick. For pancakes made without milk, you'll want to add some flavor through melted butter and vanilla extract.
What is the healthiest way to eat pancakes? ›
First, you can make them with whole grains, like whole-wheat flour, which will add heart-healthy filling fiber. You can also add healthy toppings, like yogurt, nuts and fruit, to boost protein, vitamins and fiber to transform pancakes into a nutritious breakfast that will help you stay full through the morning.
What not to do when making pancakes? ›
Don't let the lumps fool you into overmixing!
- You ignore the heat during cooking. If you are not using an electric skillet, you must pay attention to the heat when you start cooking the pancakes. ...
- You've been using the wrong pan. ...
- You flip your pancakes too soon. ...
- You don't fully preheat your pan.
Pancake lovers' biggest complaint when adding water instead of milk is that the flavor seems to change. Pancakes aren't as richly flavored with water. There are a few ways to improve your batter when you've used water, including: Add extra butter.
How long should pancake batter rest? ›
A – If you are going to let your batter rest, leave it for at least 30 minutes in the fridge. If you've got time, leave it for longer – even overnight in the fridge. Some say that there is no point in letting the batter rest and there's certainly no harm in using it straight away. Go ahead if you're in a rush.
