Bacon and beans are included in this sweet and sour casserole.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 8 pancakes |
Ingredients
- 3 eggs
- 1 cup almond flour
- 1 cup tapioca flour
- ½ cup almond milk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 pinch salt
Instructions
- Beat eggs in a bowl until smooth. Mix almond flour, tapioca flour, almond milk, vanilla extract, baking soda, baking powder, and salt into eggs until batter is just combined.
- Heat a lightly oiled griddle over medium-high heat or heat an electric frying pan. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts
| Calories | 360 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 7 g |
| Protein | 15 g |
| Saturated Fat | 2 g |
| Sodium | 330 mg |
| Sugars | 4 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I like this recipe a lot. The pancakes are a little flat, not really fluffy, but the taste is great! I have made almond flour pancakes in the past and this is much better with the tapioca flour – it balances the almond flour flavor…I do not cut the tapioca flour. It also makes great waffles if you add oil to batter!
Turned out excellent! My son liked it and healthier option than traditional flour… easy to prep and cook. Definitely going to make these again… they were even yummy with banana slices!
I tried this. I did not have tapioca flour and used coconut flour instead. This meant increasing the almond milk. Tastes great and very light.
Modified as others mentioned using 1.5c almond flour and 1/2c tapioca flour. Added blueberries – was a great texture and flavor.
for the 2 serving size mash up a whole medium banana, add a dash extra vanilla extract and 1/8 ground cinnamon. havent quite figured out how to make fluffier but these were a crowd pleaser even as is.
Very tasty recipe. My modifications: 1 1/2 cups of almond flour and 1/2 cups of tapioca flour. Also, cook on medium-low heat, otherwise they burn too fast.
It can out too runny :(* too much milk—we will try to make crepes instead with engineering.
Made these and followed suggestions to use have tampioca. I also added half of a ripe banana to the mix. I would use this recipe again, since they came out very good.
So different than regular pancakes. I’m going to keep looking for a good paleo pancake recipe.
Best pancakes ever! The first time I made them, I followed the recipe to the letter and I loved the taste. After that, I tried slight variations – added vanilla, cinnamon, blueberries, nuts, etc., and the result is always the same: gone in minutes. Thank you Eshug for sharing your recipe.
Delicious, but more like a crepe/ pancake hybrid than a fluffy typical gluten type pancake. I hadn’t had pancakes in a 5 + years and these satisfied every craving I was hoping. Easy and quick. I cooked them and in ghee, for a buttery taste since I’m lactose intolerant. I’ll definitely make these again!!
I have been trying different paleo pancake recipes for months and am now happy to say “my search is over.” I made these this morning and they are awesome! Light, fluffy, and tasty. I did follow some advice from other reviewers. I changed the floor quantities to; 1-1/2 cup of almond flour and 1/2 cup of tapioca flour. I also mixed all wet ingredients in one bowl and all dry ingredients in another then poured the wet ingredients over the dry and whisked together just enough so it’s blended and still on the runny side. Oh! And now for the best deviation, I lightly folded in some frozen blueberries because, well they are tasty. Topped with some maple syrup.My hats off to the author for a great pancake recipe. Enjoy!
These pancakes came out pretty good. I added some cinnamon and used more baking powder than the recipe called for. The pancakes were gone in seconds!
Excellent recipe. I adjusted slightly because the batter was a little thin for my taste. I added a little cassava flour to thicken it just a little bit. Otherwise great. thank you!
I didn’t have tapioca flour. I halved the recipe and put in 2 eggs. I mixed the recipe in my Ninja individualized blender cup that I use for my smoothies. Started by adding wet ingredients then dry. Very fluffy and tasty!
I made this for breakfast following the recipe with the exception of eggs (used applesauce and flax egg). it worked out well.
My daughter absolutely loved this pancakes! I will definitely make them again for her.
I love this recipe. I make as is and it turns out great every time. It is a great alternate to regular pancakes.
My family likes this recipe. I use almond milk – more than the recipe calls for, until it is thin enough to pour. Sometimes I add about 1 1/2 Tbs of oil and make waffles. Instead of using a cup of tapioca flour I use 1/2 cup and replace the other half with more almond flour. It’s a great recipe for those who are avoiding cooking with wheat.
I made a few changes and this is now my favorite almond flour pancakes. I halfed the tapioca flour and sift all of the almond and tapioca flour together. This lightens the final pancakes. Great base recipe
These were ok, but a bit dry. I think there was too much tapioca for our tastes. I will decrease the amount next time and use extra almond flour. The taste is delicious. Thank you for the recipe.