Growing up, I ate pancakes like everyone else. In college and for probably the next 15 years, I didn’t really eat them, because I felt they were too dense and sweet for my palate. Over the last couple of years, I decided to give them another try, since I wanted more breakfast options for our diet and figured I could make smaller pancakes that were also light and fluffy.
I found that using a combination of almond flour and tapioca flour produced a light and fluffy consistency that cooked quickly. Adding applesauce adds a light sweetness without overdoing it, and eliminates the need for milk in the recipe. I like to add a little nutmeg to pair with the applesauce, but you can omit it or use a little cinnamon.
Because these are small and airy, they cook quickly. By the time I had three of them ladled into the griddle pan, the first side of the first pancake was almost cooked and ready to be flipped. After both batches were ready, I quickly made two eggs, sunny-side-up, in the same pan, drizzled the pancakes with pure maple syrup, topped with the egg and a little baby arugula. Mic dropped!
Fluffy Paleo Pancakes
Stand mixer or hand mixer
- ½ cup Almond flour
- ½ cup Tapioca flour
- 1 tsp Baking soda
- ¼ tsp Nutmeg
- 1 pinch Salt
- 2 Eggs Cage-free, certified humane when possible
- ¼ cup Applesauce refined sugar-free
- ¼ tsp Vanilla extract
- 1-2 tsp Coconut oil for cooking
In a stand mixer bowl or large glass/mixing bowl, add the dry ingredients and mix.
Add the eggs, applesauce, and vanilla extract. Whisk until smooth.
Heat a large non-stick griddle or skillet over medium heat. Add half of the coconut oil and swirl to coat the pan.
Using a ladle, pour the pancake batter into 4" circles, about 3 at a time, so as not to crowd the cooking surface.
Cook for 1-2 minutes per side or until golden brown. Repeat with the next batch until you have used all of the batter.
Top with maple syrup, honey, fresh fruit, or whatever you prefer. I used maple syrup, a sunny-side up egg, and a little arugula.