Who doesn’t love starting their Saturday with a short stack of hot pancakes drizzled with maple syrup? Even if you’re gluten-free or grain-free, you can still enjoy this Paleo-friendly version of the traditional breakfast treat.
Yield: 2 to 4 servings
Active Time: 25 minutes
1/4 cup coconut flour
1/2 teaspoon baking powder
1 pinch salt
3 tablespoons coconut oil, melted
1 tablespoon raw honey
3 large eggs, at room temperature
1/3 cup almond milk
1/2 teaspoon vanilla extract
Zest of 1 orange
Zest of 1 lemon
Coconut oil for frying pancakes
Maple syrup, to serve
In a large bowl, whisk together the coconut flour, baking powder, and salt.
In a medium-sized bowl, whisk together the coconut oil, honey, eggs, almond milk, vanilla extract, and orange and lemon zests. Pour this mixture into the flour mixture and fold to combine, breaking up any large lumps in the batter.
Heat a tablespoon or so of coconut oil in a large skillet over medium heat. Pour small 1/4 cupfuls into the skillet and cook until the bottom has turned golden brown, 2 minutes. Flip and cook until browned on other side. Continue cooking until all batter has been used, adding more coconut oil to the skillet as needed. Serve warm with maple syrup or coconut nectar.
Photo credit: Paul Delmont
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