These Paleo Pancakes are one of those non-negotiable things in life you can just not live without. The secret formula for these low carb paleo pancakes is substituting almond flour for regular flour. Almond flour represents a much lower carb option than regular flour.
See our review of the Best Paleo Cookbooks here.
Paleo Diet Challenges
When I first started following a Paleo diet, there were some things I wasn’t sure I could live without. For one, sugar. Another would be butter. And what about flour? I love cooking and especially baking so how in the world was I going to bake with all of these restrictions? Despite my concern about my favorite baked goods, I went ahead with the Paleo diet anyway. Aren’t diets suppose to be a challenge anyway?
One of the first ‘challenges’ I faced when beginning my new diet was breakfast. It was a Saturday morning and I always make weekend pancakes for my family. So, of course, they were expecting their pancakes despite me being on a diet that made me unable to eat said pancakes. While I whipped up a batch of my usual flour, butter and sugar loaded pancakes for my family, I knew that I needed to find a way for me to also have my Saturday morning breakfast treat- it’s just not fair!
How to Make Paleo Pancakes
That week, I did a fair share of research into making paleo pancakes. I immediately found that almond flour was one of the keys to almost any paleo baking. Almond flour is basically just finely ground almonds which also makes anything baked with almond flour very high in protein and fiber (even more reasons to use it!). While almond flour can pretty much just replace white flour in any recipe, you should expect a much more dense end product. You are, after all, replacing a fluffy wheat product with a heavy ground nut.
So replacing white flour seemed easy enough. I bought my almond flour and was on my way to my weekend pancakes! Eggs are still okay on a paleo diet (thank goodness!) so I didn’t need to find a substitute for those. Another easy substitute was milk- hello almond milk, my dairy free, delicious friend! These are turning out to be some almond packed pancakes!
Selecting the Right Ingredients for the Paleo Pancake Recipe
But what to do about sugar? My traditional pancake recipe has plenty of white sugar, making them sweet but not so healthy (and definitely not paleo). While honey and maple syrup are allowed on a paleo diet, I decided to forgo any sweetness and try to make my pancakes delicious by using spices instead. Salt, cinnamon, nutmeg and vanilla all sounded like great additions to the recipe that would curb my desire for sugar. Vanilla actually is known to make things taste sweet without the calories, add some extra vanilla…
I was ready! The following Saturday, my family requested pancakes (of course) and I took out my diet friendly ingredients. Almond flour, eggs, almond milk, salt, vanilla and some spices sounded like a perfect paleo pancake. I whisked the ingredients together and listened as they sizzled in the pan. A quick flip and the pancakes were ready and smelling nutty and delicious.
After inhaling all of the first batch, I immediately had to make a second batch to satisfy my families need for more. Saturday morning ‘new’ pancakes (as my toddler called them) were a complete hit! I was happy and relieved that this recipe worked and glad I did not have to give up pancakes completely.
This is a much more nutritious option than traditional pancakes. I felt really good about making them for my kids! Paleo pancakes may be quite different than regular pancakes. They are more dense, nuttier and not so sweet, but they really are delicious in their own way. If you are on a paleo diet or just looking for a healthy breakfast option, this recipe is a must try!
Paleo Pancake Recipe Ingredients
Let’s just face the facts. There are days when scrambled eggs and/or soggy oatmeal just don’t make the cut. So instead of heading back to bed, just take a couple of deep breathes then whip together these simple, guilt-free pancakes.
Hope you Enjoy! =)
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- 1 ¾ cup almond flour
- 2 eggs, whisked
- ½ teaspoon salt
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon Nutmeg
- 1 cup almond milk (or water!)
- Whisk the eggs in a small mixing bowl. Add almond flour, salt, cinnamon, nutmeg, and vanilla. Add almond milk (or water) and stir (or whisk) until combined.
- In the meantime, heat skillet to medium-high. Scoop of the batter at a time onto skillet leaving enough space between pancakes to flip them. Cook for about 2 minutes on the first side, flip, and cook for about 2 minutes on the other side.
- Remove pancakes from skillet and top with your choice of toppings. Serve immediately.