Breakfast · Pancakes & waffles
Paleo pancakes
Soft, golden pancakes made with almond flour and a little tapioca starch, which gives them the light, tender bite of a regular pancake. They are topped with warm blueberries that burst in the pan and a small pour of maple syrup.
- Time
- 30 min (10 prep + 20 cook)
- Servings
- 4
- Per serving
- 419 kcal
- Protein
- 15 g
Ingredients
Pancakes
- 1 1/2 cups almond flour, finely ground
- 1/4 cup tapioca starch (tapioca flour)
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- a pinch salt
- 3 large eggs
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tbsp coconut oil, for the pan
Warm blueberries
- 2 cups blueberries, fresh or frozen
- 2 tbsp maple syrup, divided
Steps
- Whisk the almond flour, tapioca starch, baking soda, cinnamon and salt in a large bowl.
- Whisk the eggs, almond milk, vinegar and vanilla in a second bowl, then stir them into the dry mix until smooth. Leave the batter for 5 minutes, so it thickens.
- Meanwhile, simmer the blueberries with 1 tablespoon of the maple syrup in a small pan over medium heat for 5 minutes, until some of them burst. Keep warm.
- Heat a non-stick skillet over medium-low heat and brush it with a little of the oil. Pour in about 3 tablespoons (45 ml) of batter per pancake, keeping them no wider than 4 inch; the batter makes 8–9, two each. Cook for 2–3 minutes, until the edges are set and the underside is golden, then flip gently and cook 1–2 minutes more. Repeat with the rest, oiling the pan as needed.
- Spoon the blueberries over the pancakes and finish with the remaining maple syrup. Leftover pancakes keep 3 days in the fridge and freeze for 3 months; reheat them in a toaster or a dry pan.
Good to know
Why are my pancakes falling apart when I flip them?
Almond flour has no gluten to hold it together, so small pancakes and low heat do the work. Keep them to about 4 inch, and wait until the edges look set before you slide the spatula under.
Can I leave out the maple syrup?
Yes. The warm berries are sweet enough for most people, at about 27 instead of 23.
Alternative
Per
- Calories
- 242
- Protein
- (15%)
- 9 g
- Fat
- (57%)
- 15 g
- Carbohydrates
- (28%)
- 18 g
- of which sugar
- 9 g
- Fiber
- 3 g
- Sodium
- 171 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1677 kcal goes into the pot and 771 g of ingredients comes out as about 692 g of food: 242 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.