Zutaten für Best Paleo Pancakes
- 4 large eggs
- 1 cup unsweetened almond milk
- 1/4 cup coconut flour
- 1 cup almond flour
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- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon honey or maple syrup (optional)
- Coconut oil, butter, or ghee (for oiling skillet)
- Whipped coconut cream (for serving)
- Fresh berries (for serving)
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Zubereitung von Best Paleo Pancakes
- In a blender, combine 1 cup almond flour, 1/4 cup coconut flour, 4 large eggs, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 tablespoon honey or maple syrup (optional), and 1 cup unsweetened almond milk. Blend on high speed for 30 seconds until smooth.
- Let the batter rest for 1 minute to allow the coconut flour to absorb the liquid and create a fluffier texture.
- Heat a lightly oiled large skillet or griddle over medium heat. (Use coconut oil, butter, or ghee for best flavor).
- Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
- Test for doneness by gently pressing the center of a pancake; it should spring back slightly.
- Serve immediately with your favorite toppings! We recommend whipped coconut cream, fresh berries, and a drizzle of honey or maple syrup.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
16g
Fat
25g
Carbs
5g
