One of the things we love about pancakes is you can make a huge batch in advance and freeze them. When you are ready to eat them, you can toast, microwave, or bake them until they are ready.
Enjoy one of our many Paleo Pancake recipes and tell us what you think!
- 4 large eggs, beaten
- ½ cup tapioca flour
- ½ cup coconut flour
- ½-1 cup full-fat canned coconut milk*
- 1 tbsp honey
- 1 tsp vanilla
- 1 tsp white wine vinegar
- ½ tsp baking soda
- ¼ tsp salt
- ghee or coconut oil to coat the skillet
- Optional: maple syrup and berries to top pancakes
Mix all the dry pancake ingredients together in a bowl. Whisk in all the liquid ingredients except the coconut milk. It will be lumpy.
Slowly add the coconut milk. You may need more or less depending on your coconut milk. Continue adding the coconut milk until your batter has reached the desired consistency.
Heat a skillet or griddle on medium-high heat and coat with ghee or coconut oil.
Spoon the pancake batter onto the skillet. Use the back of a spoon to smooth each pancake into a round shape. Making them about 3-4 inches in diameter will make it easier to flip. Cook about 2 mins per side.
Top with maple syrup or fresh berries.