I recently shared our family’s favorite waffle recipe (see awful paleo waffles here), so it’s only fitting that I give you our favorite paleo pancake recipe too!
We’re coming to the end of our spring birthday season (my youngest turns three next week! *sniffle*), a period of six weeks where three out of our four boys have a birthday every three weeks on the dot. Right now little man has only requested one thing for his birthday: a purple cake. Though we’ll be traveling this week, I’ll have access to a kitchen, so I’m dreaming of using purple sweet potatoes in a cake.
Which makes me think of unicorns and the controversy over the new unicorn drink from Starbucks. Which makes me chuckle. Then I start dreaming of all the gorgeous colors found in real food like beets and what I can do with them.
If I pull off the purple cake of my little guy’s dreams, I’ll be sure to share. And if I throw in the towel and hit up a gluten-free bakery, I’ll be sure to tell you about that too. Because I’m human. (Update: I made the purple sweet potato cake! It was pretty sweet-potato-y, but my little guy was happy!)
But, whether I make or buy the cake, these pancakes will be on the breakfast table for his big day. This paleo pancake recipe was created for my last guy’s birthday almost three weeks ago and got rave reviews from all my little men. They are the absolute closest to conventional pancakes that I’ve ever made.
Why this paleo pancake recipe is boss
I’ve made every type of paleo pancake recipe imaginable: coconut flour was the first, then I moved on to almond flour, and have since made pancakes from bananas, nut butter, and even butternut squash.
Some of them tasted really strong and just didn’t taste like the pancakes we all loved and missed. Others didn’t have great texture. Still others contained inflammatory ingredients that we didn’t tolerate well.
I love that cassava flour tastes and feels more like all purpose flour than any other flour I’ve tried to date, which means these pancakes taste more like conventional pancakes than any others I’ve made. These are officially our favorite paleo pancakes and I’m willing to bet your family will love them too!
To recap, if you’re not familiar with cassava flour, I love using it because:
- it more closely mimics all-purpose flour than anything else I’ve tried
- it is free from inflammatory proteins
- it is a good source of resistant starch, which feeds the good bacteria in your gut
- it’s totally grain- and gluten-free
- it contains minerals like calcium, manganese, and iron
- it’s a good source of fiber
- it’s a good source of carbohydrates
Now, cassava is not a good choice if you’re on the GAPS diet or other low-carb or keto diet. It’s not low carb, and it is starchy. However, it’s a much better choice than wheat or even gluten-free flours.
Get my favorite cassava flour here, then grab our family’s favorite paleo pancakes recipe below.
Paleo Cassava Flour Pancakes
- 1 cup almond milk or milk of choice; buttermilk is also yummy!
- 3/4 cup cassava flour
- 1/3 cup coconut flour
- 3 eggs beaten
- 2 Tbsp avocado oil
- 1 Tbsp maple or coconut sugar
- 1 Tbsp lemon juice omit if using buttermilk.
- 1 tsp baking powder
- 1/4 tsp baking soda
- dash salt
- fat for greasing skillet
- Preheat a stainless steel skillet on medium-low heat. Grease with butter or fat of choice.
- Combine the flours, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk the eggs, milk, avocado oil, and lemon juice, then add to the flour mixture. Stir until combined.
- Pour or spread about 1/4 cup batter onto pre-heated skillet, spacing pancakes at least a couple inches apart. Cook for 2-3 minutes, until air bubbles appear on the top, then gently flip to cook an additional 2-3 minutes on the other side.
- If pancakes cook too quickly on the outside, but are undercooked on the inside, turn the heat down.
- Serve with butter and maple syrup for a classic pancake experience.