Paleo Coconut Maple Pancakes

Paleo Coconut Maple Pancakes by Jessica Gatena eatpraypaleo.com

As a child growing up, one of my favorite things was Saturday mornings with my family. I remember the aroma of pancakes being cooked in the kitchen flowing through the AC vent and into my room to wake me up. I would open the door and hear the sizzle of butter hitting the pancake batter. The pancake aroma would wake my brother up a few minutes before me, and he would be on the couch watching our favorite Saturday morning cartoon, Recess. As I walked to greet my father in the kitchen, he flipped the pancakes effortlessly and asked me if I wanted to give it a try. Thinking back to those lazy Saturday mornings brings a smile to my face. It was a time of discovery and curiosity; pure childhood bliss.

Paleo Coconut Maple Pancakes by Jessica Gatena eatpraypaleo.com

These delicious and paleo-friendly pancakes are a reminder of my childhood Saturday mornings. While the traditional pancake recipe doesn’t fuel my body in the way that I need, this recipe is great any time of day. I believe that food has the power to heal. Together we can create nutritious and delicious meals for ourselves and our families that fuel our bodies and minds to thrive every day. It’s a recipe perfect for adults and children alike. Enjoy!

Paleo Coconut Maple Pancakes

These paleo pancakes are buttery, sweet, and deliciously fluffy!
Prep Time5 mins
Cook Time15 mins
Course: Breakfast
Keyword: breakfast, paleo
Servings: 6
Calories: 280kcal
Author: Jessica Gatena

Ingredients

  • 3 large Eggs
  • 1 tablespoon Apple Cider Vinegar
  • 2/3 cup Unsweetened Canned Coconut Milk
  • 1 teaspoon Pure Vanilla Extract
  • 2 tablespoons Maple Syrup
  • 2 tablespoons Coconut Oil Room Temperature
  • 1/3 Cup Coconut Flour
  • 1.5 tablespoons Coconut Flour
  • 1/2 cup Tapioca Flour
  • 1/2 teaspoon Cinnamon
  • 1 teaspoon Baking Powder Aluminum Free
  • 1/2 teaspoon Baking Soda
  • 1 pinch Himalayan Pink Salt

Instructions

  • Add coconut milk to a blender or food processor and blend into a smooth cream, eliminating all of the clumps. Measure 2/3 cup for recipe and refrigerate or freeze leftovers for later use.
  • In a small mixing bowl, combine all of the dry ingredients and stir with a fork until fully incorporated.
  • In a large mixing bowl, add the eggs and whisk. Then add the rest of the wet ingredients.
  • Add all of the dry ingredients to the large mixing bowl and whisk until well combined.
  • The batter will be thick due to the coconut flour so be sure to keep whisking or use a mixing bowl to dissolve the coconut flour completely into the mixture.
  • Gently spoon the thick batter to form small circles. Cook pancakes over low-medium heat until bubbles start to form and flip. They should be a crisp golden brown on each side.
  • I made 12 pancakes, each 3.5″-4″ in diameter. Cook in small batches and re-coat pan with coconut or olive oil each time. Serve warm.

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