I Tried It and I Liked It: Perfect Paleo Pancakes

Thus far, my gluten-free baking has been mainly limited to coconut and almond flour. They are fine, but don't make for great baked goods. I've tried a couple of different gluten-free flour blends and they've been just fine, but they aren't what I would call healthy. Still very processed and refined.

I like that this recipe calls for just 1/2 a cup of tapioca flour. It's enough to make these pancakes amazing (or you know, like normal pancakes).

I'd never baked with tapioca flour before. It's very fine and almost powdery so it's easy to make a mess. Luckily, these pancakes lived up to their name! I normally don't veer from my usual ingredients, because it's too expensive and frustrating to try new ingredients and recipes only to have them flop, but another mom in my Holistic Mom's FB group raved about these so I felt pretty confident.


gluten-free, dairy-free

Puree in a blender:
1 cup almond milk
1 teaspoon apple cider vinegar (optional, but helps for rising)
5 large eggs
1/4 cup packed almond flour (any brand)
1/2 cup coconut flour
1/2 cup arrowroot or tapioca flour (see note that follows*)
2 tablespoons coconut oil
2 tablespoons honey
3/4 teaspoon baking soda

*Flax or chia meal won’t work in place of the arrowroot/tapioca here (I’ve tried). You can use another 1/4 cup of coconut flour in place of the arrowroot/tapioca, but just know that the recipe will not be the same.

To make:

  1. Add some coconut oil to a skillet pre-heated over low to medium heat.

  2. Drop some of batter into the pan. Swirl the batter out with the back of the spoon to make the pancake larger. (I usually make four pancakes at a time in my largest skillet.)

  3. Cook each side until pancake is cooked through.

Recipe courtesy of The Spunky Coconut. There are a bunch of amazing recipes and diys on this site. Including some gluten free smore's cookies that are making me drool! Time to get pinning...


Popular Posts