Homemade paleo pancakes. Fluffiest pancakes of your life! These healthy almond flour pancakes are life-changing. You won’t believe these pancakes are gluten free and paleo, they are so good and light and fluffy. Easiest paleo pancake recipe.
Buckle up and get ready, because your life is about to change.
My breakfast game has just won gold with these fluffiest-ever pancakes.
They will change your life, change your mood, and make you go back for seconds.
We are talking fluffy factor to the 1000%!
There is nothing better than an epic stack of these cakes to set the tone for your morning.
Please, enjoy. 🙂
best ever paleo pancakes
I’ve been on the search for the best-ever-paleo-pancakes for ever now.
I test and retest and keep on testing recipes.
But this one: it’s a serious winner, you guys!
Drenched in maple syrup and topped with a pat of butter… I’ll be here for awhile.
The family also went crazy for these stacks of pancakes.
Wheat eaters or not, we all loved this easy paleo pancake recipe!
I hope you love it too- it’s a keeper. 🙂
Want to know my secret to getting the fluffiest ever paleo pancakes?
I use these english muffin rings, greased with coconut oil in the skillet and pour my batter into them.
Yup!
That’s seriously all there is to it.
It’s a life-changing pancake hack and it is so worth it.
The result is a flawless stack of one inch thick pancakes; yes, you could burry yourself in them.
You can also make these pancakes without these english muffin tins, just like normal pancakes, but they won’t be as thick and fluffy!
So, it’s highly suggested.
I got my english muffin rings on amazon- right here.
Paleo Pancakes
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup tapioca flour
- 2 large eggs
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
Instructions
- In a large mixing bowl combine all ingredients for pancakes and whisk until smooth.
- Heat a skillet on the stove over medium heat. Grease the edges of a few english muffin molds (link to the ones I use- in recipe notes). Set molds onto the skillet and lightly drizzle the skillet with oil.
- Once the skillet is heated, use a large ice-cream scoop and fill the molds, cover with a lid, and cook for 3-5 minutes until the pancakes have bubbles on the top and are mostly cooked, then flip and cook for another 1-2 minutes until fully cooked and golden. Note: you can also cook these like normal pancakes, but they won't be as fluffy and thick without the english muffin molds.