One of my favorite treats before I went gluten-free was buttermilk pancakes.
I was pretty desperate to come up with a good replacement. My issue with most Paleo pancakes recipes is that they are usually too flat and dense. I like the puffiness of a good buttermilk pancake, along with a little bit of crispiness on the edges. The baking soda and apple cider vinegar help to make this happen.
As is true with all of the other recipes on this site, Paleo pancakes aren’t intended to be a daily treat. But, if you enjoy a healthy, real-food diet, they are a guilt-free indulgence to enjoy every so often.
Yes, that’s right. Free yourself of guilt and enjoy some pancakes.
Paleo pancakes are great without anything added, but if you want, you can add 1/4 to 1/2 cup chocolate chips, blueberries, raspberries, etc. Be creative . . . or not!
Paleo Pancakes: No-Milk Buttermilk
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (scant, or a little less)
- 4 eggs
- 1 teaspoon maple syrup
- 1/4 cup coconut oil
- 1/4 cup coconut milk
- 1 teaspoon vanilla
- 1/4 teaspoon apple cider vinegar
- 1 tablespoon melted butter (optional)
- 1/2 cup of chocolate chips or other addition (optional)
- Butter or oil for the pan to prevent sticking
- Add each ingredient one by one down the list, stirring with a whisk after each addition.
- Heat a pan over medium-low heat and add butter or oil to the pan.
- Watch carefully, and flip when the first side is done, then the second.
- Make sure they are cooked all the way through.
- Add butter and maple syrup or fruit, if you wish.
If you have leftovers, or if you want to make extras to save for later, you can store them in an airtight container in the fridge for a couple of days.
© Liz Davis If CaveMom Baked Cookies 2012 | Paleo Pancakes: No Milk Buttermilk Style