Easy Paleo Pancakes
Grain-Free Paleo Pancakes Recipe
Gluten-Free, Grain-Free, Nut-Free, Dairy-Free, Paleo
Pancakes, flapjacks, hotcakes... Whatever you call them, there's one thing most everyone agrees on: a big fancy breakfast ain't nothin' without a big stack of these babies. This gluten- and grain-free pancake recipe is a simple and accessible option for satisfying your breakfast dreams. Now, who's ready for breakfast?
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Makes: 6-10 pancakes
Ingredients
- 1 ½ cups of Otto’s Naturals – Cassava Flour (un-sifted before measuring, approximately 200-210 grams)
- 2 ¼ teaspoons Otto's Naturals Grain-Free Baking Powder
- 1 teaspoon salt
- Up to 1 ¾ cups whole milk or yogurt (or 1 cup coconut milk "buttermilk"* plus ¼ cup water for Paleo**)
- 2 eggs
- 2 Tablespoons olive oil or avocado oil
- 1-2 Tablespoons maple syrup
*Coconut Milk Buttermilk – Put 1 tablespoon vinegar or lemon juice in a 1 cup measuring cup and fill the rest of the way with coconut milk. Let sit 5 minutes before using.
**This amount might vary slightly based on egg size and coconut milk brand. Check for a thick and pourable final batter consistency.
Instructions
- Whisk dry ingredients together, then incorporate your wet ingredients. Let sit for at least 5 minutes. Batter will be slightly thicker than traditional pancake batter, but it should still be pourable.
- Cook on a nonstick pan or greased skillet over medium heat until the tops start to bubble and firm up a bit. (We usually make ours on an electric griddle set around 325-350°F.)
- Enjoy with your favorite toppings!
Note: Since stovetop temperatures vary, check to make sure the underside is done before flipping. It will take a little longer to cook than a traditional pancake would. Don't let your pan smoke or the outside will overcook before the inside is finished.
What are some tips to making extra fluffy pancakes?
There are a few different tricks to make your pancake fluffy. You'll see most recipes feature buttermilk or some sort of cultured, fermented dairy. In traditional pancakes, the acidity inhibits some gluten development. While we don't have to worry about that here, acidic ingredients also react with leaveners such as baking soda (which is also in baking powder), because the leaveners are more basic. The acid + base chemical reaction causes them to neutralize, creating bubbles of carbon dioxide within your batter.
Another trick is to separate egg whites. If the recipe calls for eggs, try separating the yolks and whites. Even more whites can be added if you want to make really light pancakes.
Scoop up a whisk or beat the whites with an electric mixer until stiff peaks form. Then gently fold it in your pancake batter and start cooking.
You may also add soda water to your batter to make it airier and lighter. So, instead of using regular water or milk, try adding soda water and powdered milk instead.
Avoid flipping your pancake multiple times or squishing them after flipping! It may be tempting, but you'll make the insides dense and crush out any air bubbles you've created.