Paleo Pancakes with Coconut Flour and Berries
These paleo pancakes use coconut flour, which is a grain-free alternative to wheat flour. They're also dairy-free, as they use coconut milk instead of milk or buttermilk. The pancakes are light and fluffy, with a slightly sweet taste from the coconut flour. They're perfect for a healthy and delicious breakfast or brunch.
The history of pancakes is long and storied, dating back to ancient times. The first pancakes were likely made from a simple batter of flour and water, and were cooked over an open fire. Over time, pancakes evolved to include a variety of ingredients, such as milk, eggs, and sugar. In the 19th century, pancakes became a popular breakfast food in the United States, and they have remained a staple of the American diet ever since. These paleo pancakes are a modern twist on the classic breakfast food. They use coconut flour instead of wheat flour, which makes them grain-free and gluten-free. They also use coconut milk instead of milk or buttermilk, which makes them dairy-free. The pancakes are light and fluffy, with a slightly sweet taste from the coconut flour. They're perfect for a healthy and delicious breakfast or brunch.
Paleo Pancakes with Coconut Flour and Berries Paleo Pancakes with Coconut Flour and Berries Paleo Pancakes with Coconut Flour and Berries Paleo Pancakes with Coconut Flour and Berries
Prep time: 10 | Cook time: 15 | Serves: 4
Ingredients
  • 2 cups coconut flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 2 cups coconut milk
  • 1 tablespoon vanilla extract
  • 1/2 cup berries (strawberries, blueberries, raspberries, etc.)
  • 2 tablespoons coconut oil
Instructions
  1. In a large bowl, whisk together the coconut flour, baking powder, and salt.
  2. In a separate bowl, whisk together the eggs, coconut milk, and vanilla extract.
  3. Add the wet ingredients to the dry ingredients and whisk until just combined.
  4. Stir in the berries.
  5. Heat the coconut oil in a large skillet over medium-low heat.
  6. Pour 1/4 cup batter into the skillet for each pancake.
  7. Cook for 2-3 minutes per side, or until golden brown.
  8. Serve immediately with your favorite toppings, such as maple syrup, berries, or nuts.
  9. Enjoy!
Why It Works
  • Coconut flour is a good source of fiber and protein, and it has a low glycemic index, which means that it won't cause spikes in your blood sugar levels.
  • Coconut milk is a good source of healthy fats, and it's also a good source of calcium and vitamin D.
  • The combination of coconut flour and coconut milk makes these pancakes light and fluffy, with a slightly sweet taste.