Posted by Elke Nelson Ph.D. on 11th Aug 2014


Paleo Pancakes


  • 6 eggs (room temperature)
  • 4 tablespoons organic raw honey
  • 2 teaspoons organic vanilla extract
  • 1/2 cup unsweetened vanilla almond milk*
  • ½ teaspoon baking soda
  • ½ teaspoon Himalayan pink sea salt
  • 2/3 cup organic coconut flour
  • 1/3 cup tapioca flour
  • 1½ teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/3 cup water
  • Coconut oil/ghee/grass-fed butter
  • Optional: 1/3 cup chopped nuts of choice (e.g., pecans, walnuts)
  • * Substitute regular almond milk or coconut milk

Beat eggs in a large mixing bowl. Add the remaining wet ingredients (except the water). In a separate bowl, mix together the dry ingredients. Slowly stir the dry ingredients into the wet ingredients. Once mixed, let the batter sit for about 10 minutes to allow the coconut flour time to thicken. Add the water to the batter and stir to incorporate. Depending on desired consistency and how long you let the batter sit, you may want to add a little more water than called for in the recipe. Add ½ tablespoon coconut oil, ghee or grass-fed butter to a pan and place over medium heat. Using a large spoon, add batter to the pan to form pancakes. Pan-fry until each side is golden brown (three to five minutes per side). Repeat with remaining batter, adding more coconut oil/ghee/grass-fed butter to the pan for each batch. Serves 5.

Topping suggestions: Chopped berries, nuts, nut butters, raw honey, molasses, maple syrup

Author’s choice: Empty a bag of frozen berries into a small saucepan and place over medium-low heat while cooking pancakes. Use a spoon to break up the fruit occasionally as it heats and melts. Eventually, this will make a warm, chunky fruit “sauce.” Spread almond butter onto the pancakes and top with a large spoonful of warm fruit sauce to make one heck of a peanut-butter-and-jelly pancake-wich. Mmmm.

Nutrition Facts (per serving): 395 calories, 11 grams protein, 31 grams carbs, 8 grams fat