Are you ready to flip your breakfast routine upside down? Dive into the world of deliciously fluffy Paleo Buttermilk Pancakes that are not only nut-free but also dairy-free! These pancakes are a game-changer for anyone looking to enjoy a wholesome morning treat without compromising on flavor. With just a handful of simple ingredients, you can whip up a batch in just 15 minutes—perfect for busy mornings or lazy weekends. Imagine biting into a warm stack of pancakes drizzled with honey and topped with fresh fruit. Intrigued? Read on to discover how to create this mouthwatering breakfast that will leave everyone asking for seconds!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 1 cup coconut flour
- 1/4 cup coconut milk
- 4 eggs
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tbsp honey
- 1 tsp vanilla extract
Instructions
- Begin by gathering all the ingredients required for the Paleo Buttermilk Pancakes. Ensure you have 1 cup of coconut flour, 1/4 cup of coconut milk, 4 eggs, 1 teaspoon of baking soda, 1/4 teaspoon of salt, 2 tablespoons of honey, and 1 teaspoon of vanilla extract readily available.
- In a large mixing bowl, combine the coconut flour, baking soda, and salt. Whisk these dry ingredients together until they are well blended and free of lumps.
- In a separate bowl, crack the 4 eggs and whisk them until they are fully beaten. Then, add the coconut milk, honey, and vanilla extract to the eggs. Mix these wet ingredients together until they are thoroughly combined.
- Gradually pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula or a whisk until the batter is smooth and well combined. Be careful not to overmix, as this can affect the texture of the pancakes.
- Preheat a non-stick skillet or griddle over medium heat. If desired, you can lightly grease the surface with a bit of coconut oil to prevent sticking.
- Once the skillet is hot, pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Allow the pancakes to cook for about 2-3 minutes, or until bubbles begin to form on the surface and the edges look set.
- Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side, until they are golden brown and cooked through.
- Once cooked, transfer the pancakes to a plate and keep them warm while you repeat the process with the remaining batter.
- Serve the pancakes warm, drizzled with additional honey or topped with your favorite paleo-friendly toppings such as fresh fruit, nuts, or seeds.
Tips
- Measure Accurately: Ensure you measure your coconut flour correctly as it can be quite dense. Using a kitchen scale for precision can help achieve the perfect pancake texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tough pancakes, so be gentle!
- Temperature Control: Preheat your skillet or griddle on medium heat. Too hot, and your pancakes may burn; too cool, and they won’t cook through properly.
- Use Coconut Oil: For a little extra flavor and to prevent sticking, consider greasing your skillet with a small amount of coconut oil before pouring in the batter.
- Keep Them Warm: If you’re making multiple pancakes, keep the cooked ones warm in a low oven (around 200°F) while you finish the batch.
- Experiment with Toppings: Feel free to get creative with your toppings! Fresh berries, sliced bananas, or a sprinkle of cinnamon can elevate your pancakes to the next level.
- Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to three days. Reheat them in the toaster for a quick breakfast on the go!
Nutrition Facts
Calories: 210kcal
Carbohydrates: 18g
Protein: 7g
Fat: 13g
Saturated Fat: 10g
Cholesterol: 110mg
