Servings: 8 pancakes
Buttermilk Paleo Pancakes
If you love buttermilk pancakes, you'll rejoice in this grain-free, dairy-free version! Light, fluffy, amazing flavor!
Ingredients
- 3/4 cup full-fat canned coconut milk see note*
- 1.5 tablespoons cider vinegar
- 1 tablespoon pure maple syrup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups finely ground almond flour
- 2 tablespoons tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
Instructions
- Add all ingredients to a blender and blend until smooth.
- Heat a large non-stick skillet to medium and add enough coconut oil (or coconut oil of choice) to generously coat the surface. Measure a scant 1/3 cup of batter and pour onto the hot skillet. Cook until sides begin to firm up, about 2 to 3 minutes. Carefully flip and cook another 1 to 2 minutes, until pancake is cooked through. Repeat for remaining batter.
- Serve pancakes with choice of fresh fruit, chopped nuts, yogurt, nut butter, and pure maple syrup.
Notes
*You can also use unsweetened almond milk or cashew milk, but I prefer the coconut milk version.
Nutrition
Serving: 1Pancake (of 8), Calories: 227kcal, Carbohydrates: 10g, Protein: 8g, Sugar: 4g