Paleo Pancakes
Yield: 9 pancakes
Calories: 194kcal
Paleo pancakes are a grain-free breakfast solution! The pancake batter is made in a blender with paleo-friendly ingredients for a quick and easy morning meal.
Ingredients
- ⅔ cup (158 ml) water
- 2 large eggs
- 1 large egg white
- ¼ cup (45 g) ghee, divided, melted and cooled
- 2 tablespoons (30 ml) honey
- 1 teaspoon (5 ml) pure vanilla extract
- 2 ½ cups (216 g) almond flour
- ½ cup (57 g) arrowroot flour
- 1 teaspoon (4 g) cream of tartar
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (3 g) kosher salt
Special Equipment
Instructions
- Add water, eggs, egg white, 3 tablespoons melted ghee, honey, and vanilla in a blender.
- Blend on high speed until light and frothy, 30 seconds.
- Add almond flour, arrowroot flour, cream of tartar, baking soda and salt to the blender.
- Blend on medium speed until smooth and combined, 1 minute. It should be a thick, but pourable pancake batter.
- Heat a 12-inch nonstick pan over medium heat. Add 1 teaspoon of the ghee, heat until shimmering.
- Use a paper towel to carefully wipe out some of the ghee, leaving a thin and even film in the bottom and sides of the pan.
- Add ¼ cup of batter per pancake, adding to the pan in three places.
- Cook until edges are set and the bottom is golden about 3 to 4 minutes.
- Flip and cook until the other side is cooked through and golden, 3 to 4 minutes.
- Serve immediately or keep warm in a 200°F (93°C) oven set on an oven rack set in a sheet pan.
- Repeat process with ghee and remaining batter.
Notes
- Recipe adapted from America's Test Kitchen, Paleo Perfected
- Arrowroot flour is also called arrowroot powder or arrowroot starch.
- MAKE IT DAIRY FREE: Substitute coconut oil for ghee.
Nutrition
Calories: 194kcal | Carbohydrates: 13g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 39mg | Sodium: 220mg | Potassium: 174mg | Fiber: 3g | Sugar: 4g | Vitamin A: 50IU | Calcium: 60mg | Iron: 1.1mg
Recipe Link
Recipe Video