Basic Paleo Pancakes

It feels like it has been eons since I posted a recipe, and while I have been enjoying sharing more life updates and fun posts it is time to get back to where this blog is really at. Allergy-friendly food!

Yesterday I whipped up a batch of pancakes which I adapted from PaleOMG. Her recipe called for milk which I decided to increase and then replace with a mixture of yogurt to up the protein content. I also added a teaspoon of apple cider vinegar to replicate the taste of buttermilk and to sour the yogurt for a more traditional pancake flavor. Along with the eggs and coconut flour, the added yogurt amps the protein content of these pancakes up to 32 grams total or 16 grams per serving for two servings. For a recipe that tastes as delicious as this, that number is pretty impressive.

I further adapted the recipe by omitting the added honey and raspberry lemon topping so that these would be plain. That way this recipe can serve a base pancake and you can add whatever your heart desires! The yogurt and coconut flour add even sweetness naturally but if you prefer a dessert-like pancake you could add in a tablespoon or two of sweetener (honey, maple syrup, stevia or coconut sugar to keep them paleo).

Grain/Gluten/Wheat-Free, Nut-Free, Dairy-Free Option, Paleo-Friendly, No Sugar Added

Makes 2-3 servings; 10 pancakes total

Adapted from recipe by PaleOMG

Ingredients:

• 1/2 cup yogurt (use coconut or almond yogurt to make dairy-free)*
• 1/2 cup water*
• 1 tsp apple cider vinegar
• 3 large eggs
• 1 tsp vanilla
• 1/2 cup coconut flour (link)
• 1/2 cup tapioca flour (link)
• 1/2 tsp baking powder (link)
• 1/2 tsp baking soda
• 1/8 tsp salt

Directions:

1. Preheat griddle to 350 degrees or a skillet to medium-high. Coat with oil to prevent sticking.
2. Mix together the yogurt, water and vinegar. Set aside.
3. In a small bowl combine the dry ingredients. In a separate larger bowl then combine all of the wet ingredients.
4. Add the dry ingredients to the wet ingredients and stir until thoroughly incorporated. Let rest for a few minutes so that the coconut flour can thicken up the batter. After about 5 minutes check the batter. It should be the consistency of regular pancake batter- thick but easily pourable. Add additional water to thin out or additional coconut flour to thicken if necessary.
5. Using a 1/4 cup measuring scoop pour the pancake batter onto your griddle/skillet, spreading it out with the back of the scoop. Cook for about 3 minutes on each side. Repeat for additional pancakes.
6. Drizzle with honey or maple syrup, top with your favorite add-ons like diced apples or berries, and enjoy!

*Note: If you don’t have yogurt on hand, you can also replace the yogurt/water mixture with 1 cup of milk. Start off with about 1/2 cup and increase as needed to ensure the batter doesn’t get too thin. I’ve used 1 cup coconut milk before and that worked well.

Even though the pancakes went cold as I was taking pictures and I had to reheat them (whoops!), my family still said that these were the best grain-free pancakes that I had made yet! They are much lighter and fluffier than most grain-free pancakes because of the tapioca flour and baking powder lending themselves to become a staple in anyone’s breakfast rotation.

If you are wanting to make pancakes but don’t have either coconut flour or tapioca flour on hand, check out my pancakes tag for alternative recipes to hold you over in the meantime.

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Questions for you:

• What are you having for breakfast today?
• How do you increase the protein in your breakfast? 
• Have you ever used tapioca flour before?
• What would you mix into these pancakes?