Gooooooood morning, Homemade Fluffy Paleo Pancake!
I am pretty sure making pancakes is one of my top 5 favorite hobbies. Call me crazy but there is nothing more satisfying than a fat stack of cakes. Sometimes I make my own, sometime I cheat and use a mix but no matter what, I’m devouring every single crumb and am in complete heaven. I also like to make double when I’m cooking some and saving them for later in the week. Most pancakes freeze really well (especially these) so feel free to double the batch and go to TOWN.
These pancakes I’m sharing with you today are one of my favorite pancake recipes yet. They are hands down the fluffiest homemade paleo pancakes I have ever made from scratch. They are very thick and not as thin like many of the other paleo pancakes I have seen.. And they are very simple allowing for any customization you are craving. Dark chocolate chips? Definitely. Organic blueberries? For sure. Sliced banana? DUH! You can even get crazy and do a mix of everything. All drizzled with endless maple syrup and some nut butter, puhlease.
For the cakes, I use a base of pasture-raised eggs (I haven’t tested flax egg here) with full-fat coconut milk and coconut oil. I do think the full-fat coconut milk is key here. The batter really needs that thicker liquid of sorts and regular non-dairy milk is a bit too thin. If you do try regular non-dairy milk, you may need to add in more flour but again, I recommend the full-fat coconut milk.
We are also using a mix of Better Body Foods coconut flour and then some almond flour for the flours in the recipe. These are my two go-to paleo flour options and I love using them together in recipes since they compliment each other well. Coconut flour absorbs liquid very quickly aka why we need to use 3 eggs, oil and a decent amount of milk. I found that the almond flour helped bulk the recipe up a bit and then the pancakes are too overpowering with the coconut flavor. At first I tried these with all coconut flour and it was missing a little something to get them fluffy!