Easy healthy pancake recipe the whole family will love! Paleo pancakes that can be made ahead and stored in the freezer for quick and easy paleo breakfasts on the go. Recipe for light and fluffy homestyle grain free pancakes.
Okay, so I haven’t tried every. single. pancake. in the world.
But I have tried like, a gazillion paleo pancake recipes!
And this one is it.
It’s the one I make every time.
These are the ones I could eat all day.
This is where it’s at. And to me, that makes them the world’s best pancakes. 🙂
Most paleo pancakes are either eggy, soggy, grainy, or dry…
I am happy to report that this recipe… is none of the above!
Oh happy day. 🙂
These thick fluffy pancakes are grain free and the best part is, you would never know it.
fluffiest pancakes happening!!!
I have made nearly four batches of these pancakes- in the last week.
SO GOOD.
And thanks to KitchenAid’s classy Artisan® Series 5 Quart Tilt-Head Stand Mixer, everything was ready for cooking in just a minute!
This recipe is best when made in advance, so the gelatin has time to set up, see: EXTRA FLUFFINESS!
Leaving a bowl of batter in the fridge was easily done in this beautiful 5-Qt. Tilt-Head Glass Bowl with Measurement Markings & Lid.
I use myArtisan® Series 5 Quart Tilt-Head Stand Mixer for nearly every kitchen project that requires mixing, no joke.
This machine doesn’t get much of a break around our house.
Whoops! Hope it doesn’t hate me for it.
Maybe it just gets a high outta all the love and attention, I dunno.
about those pancakes…
Growing up, grandma’s house = a big stack of the fluffiest and thickest pancakes for breakfast.
Waking up to feast-type breakfasts at grandma’s house was always a treat.
The way those white hotcakes blew up nice and thick were like candy to this kid, who’s mom served buckwheat and rice waffles at home.
So about the overnight part…
The reason these are overnight cakes is because I make up the batter the night before.
Okay, we all saw that coming, am I right??
First, I add, stir, and then let it sit in the fridge and get the batter all gelled up for baking the next morning.
Basically, the gelatin sets and the batter gets nice and thick for cooking, so you get that fluff-factor.
Why do I want it thick for cooking?
Because gelatin makes for a thick- yet light batter, so when you drop a scoop onto the pan good things happen.
Nice and tall, light, and fluffy pancakes spring to life and the world turns into a fairy land.
Well, practically.
I do love to put my fork through a nice thick fluffy pancake- just like at grandmas!
Anyway, that’s my reasoning; it’s all about that thickness and fluffiness!
Side note: You can totally cook them right away without letting them soak overnight, but they will turn out flatter.
Sandwiched with plenty of coconut whipped cream and frosty blackberries, this breakfast was top on my to-do list today!
Enjoy!
More like this:
Best Paleo Cassava Flour Pancakes
Ingredients
- 1/2 cup almond flour
- 1/2 cup cassava flour
- 1/2 cup arrowroot flour
- 1/2 cup almond milk
- 2 tablespoons gelatin
- 4 large eggs
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cream of tarter
- 3/4 teaspoon sea salt
- 1/4 teaspoon stevia liquid or a few drops
Instructions
- Combine ingredients for the pancakes in a stand mixer until smooth.
- Cover the bowl and set in the fridge overnight- you can cook them right away, but chilling the batter overnight sets the batter up to make extra thick + fluffy pancakes.
- Grease a frying pan with coconut oil. Heat the pan over low heat on the stove. You can also use an electric griddle.
- Once the batter has set up, scoop 1/4 cup batter onto a hot fry pan and cook on really low heat until cooked through (it takes about 2 minutes of cooking on each side. You want to cook it on really low heat, so the middle gets cooked and you aren't left with raw batter in the center).