Nothing quite says the weekend like serving up a super fluffy stack of pancakes for breakfast. Piled high with your favorite toppings and smothered with a healthy dose of maple syrup. I have been working on a paleo-friendly pancake for the past few years that rivals my regular (glutinous) pancake recipe which make on the regular for my husband. And I’m so happy to finally say that this recipe finally delivers!I use nut milk (usually homemade almond) and mix it with some fresh lemon juice to create a dairy free “buttermilk”. Then add an egg (or a flax egg/egg replacer if you’re vegan), a few dry ingredients and viola! Pancake batter is ready. I always always mix this up in my 2 cup pyrex measuring cup, that has a spout and handle so I can mix the batter and pour it into the pan in just one dish! Gotta love a good shortcut to less dirty dishes, especially on the weekend!These pancakes are gluten, grain, and dairy free, but really taste delicious and are oh so fluffy. This recipe makes about 4-5 pancakes, which, if you’re asking me really serves one person for a hearty breakfast. Two people if you’re keeping things light or having it with other dishes. But this recipe is easy to double, or triple (!), if you’re feeding a crowd! And really, this recipe is so easy you could easily make this during the week if you’re looking to make an extra awesome to start your day!
paleo friendly (gluten/grain/dairy free), no refined sugar, vegan option
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Fluffy "Buttermilk" Pancakes
Nothing quite says the weekend like a big fluffy stack of pancakes piled high with your favorite toppings. These are so easy to make, use few ingredients, and made in just one bowl you could even make these on a weekday for an extra awesome to start your day.
paleo (gluten/grain/dairy free), refined sugar free, vegan option
- 1/2 cup milk of choice
- 1 tbsp lemon juice
- 1 egg (or sub flax egg/egg replacer if vegan)
- 3/4 cup almond flour
- 1/4 cup tapioca flour
- 1 tbsp coconut flour
- 1 tbsp coconut sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- dash sea salt
In a medium mixing bowl, or preferably in a 2 cup measuring cup with a spout, mix together the milk and lemon juice. Let sit for 2 minutes. The mixture will look broken, this creates the "buttermilk".
Next whisk in the egg until it's well mixed and frothy.
Then add all the dry ingredients to the wet and stir until batter is just uniform and evenly distributed.
Heat coconut oil, butter, or ghee in a large pan/skillet over a heat that's just over medium flame.
Pour about 1/4 cup of batter into the heated pan and cook for 2-3 minutes on each side.
Enjoy with your favorite toppings and/or maple syrup!!!
I always use homemade almond milk for this recipe. Choose your favorite milk for these pancakes! To see my recipe for homemade nut milk see this post.
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