Nut-Free Paleo Pancakes

Start your morning with these fluffy and satisfying Nut-Free Paleo Pancakes, a wholesome twist on the classic breakfast favorite! Made with coconut flour and tapioca starch, these pancakes are perfect for those following a paleo diet or looking for a nut-free option. The recipe combines simple, nutrient-dense ingredients like creamy full-fat coconut milk, maple syrup, and vanilla extract for a naturally sweet and flavorful stack. Quick to prepare with just 10 minutes of prep time, these pancakes cook up golden and tender, making them an ideal choice for busy mornings. Serve them warm with a drizzle of maple syrup or your favorite paleo-friendly toppings for a breakfast that’s both indulgent and nourishing. Whether you’re health-conscious or simply love great pancakes, this recipe guarantees a delicious start to your day!

Nutriscore Rating: 60/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 0.5 cup Coconut flour
• 2 tablespoons Tapioca starch
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 4 large Eggs
• 0.75 cup Coconut milk (full-fat, canned)
• 2 tablespoons Maple syrup
• 1 teaspoon Vanilla extract
• 2 tablespoons Coconut oil

Directions

Step 1

In a medium-sized mixing bowl, whisk together the coconut flour, tapioca starch, baking powder, and salt until well combined.

Step 2

In a separate large mixing bowl, beat the eggs until they are slightly frothy. Add in the coconut milk, maple syrup, and vanilla extract, whisking until the mixture is smooth.

Step 3

Gradually add the dry ingredients to the wet ingredients, whisking continuously to avoid lumps. The batter will be thick but should be pourable. Let it sit for a couple of minutes to allow the coconut flour to absorb the liquids.

Step 4

Heat a large non-stick skillet or griddle over medium heat and add 1/2 tablespoon of coconut oil. Swirl to coat the surface.

Step 5

For each pancake, pour about 1/4 cup of batter onto the skillet. Use the back of a spoon to spread the batter into a circle, about 4 inches in diameter.

Step 6

Cook for 2-3 minutes until the edges begin to set and small bubbles form on the top. Flip the pancake and cook for an additional 2 minutes on the other side until golden brown and cooked through.

Step 7

Transfer cooked pancakes to a plate and cover to keep warm. Repeat with the remaining batter, adding more coconut oil to the skillet as needed to prevent sticking.

Step 8

Serve the pancakes warm, topped with additional maple syrup or your favorite paleo-friendly toppings.

Nutrition Facts

Serving size	528.3 grams (528.3g)

Amount per serving	% Daily Value*
Calories	1383

Total Fat 98.60g	126%
Saturated Fat 75.70g	379%
Polyunsaturated Fat 0.50g
Cholesterol 744mg	248%
Sodium 1417mg	62%
Total Carbohydrate 93.40g	34%
Dietary Fiber 28.40g	101%
Total Sugars 39.40g
Protein 40.80g	82%

Vitamin D 164IU	820%
Calcium 157mg	12%
Iron 13mg	70%
Potassium 1144mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 11.5%

Carbs: 26.2%