Paleo Pancakes With Tapioca Recipes

THE BEST FLUFFY PALEO PANCAKES

Steps:

• In a large bowl, mix together almond flour, tapioca flour, baking powder, cinnamon, and salt.
• In a small bowl, whisk egg.
• Add in vanilla and milk of choice. See note for differences in milk.
• Add wet ingredients to dry ingredients and stir until combined. Batter will be thick!
• Heat a pan with 1 tbsp butter or coconut oil. Once hot, scoop 1/4 cup batter onto pan.
• If you want to add in any fruit or chocolate, now is the time.
• Let pancake cook slowly, and once bubbling or if you peak and see golden brown, flip over. This will take about 3-4 minutes and will get quicker as you cook more and more pancakes.
• Cooking the pancakes low and slow allows them to get the nice golden brown and cook in the middle.
• Once cooked all the way though, take off the heat.
• Serve with butter, maple syrup, and more fruit and enjoy.

BEST PALEO PANCAKES

Steps:

• Whisk all of the dry ingredients together in a bowl.
• In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and whisk until well combined.
• Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
• Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They're much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
• Serve immediately with maple syrup, bananas and other toppings.

ALMOND FLOUR PALEO PANCAKES

Steps:

• Beat eggs in a bowl until smooth. Mix almond flour, tapioca flour, almond milk, vanilla extract, baking soda, baking powder, and salt into eggs until batter is just combined.
• Heat a lightly oiled griddle over medium-high heat or heat an electric frying pan. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.