Low Carb Paleo Pancakes – Delicious and Filling!

February 24, 2014

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These Paleo Pancakes are a treat for breakfast. My husband loves them so much, he’ll eat 4 easily for breakfast everything morning.  If you do the math, that is a lot of eggs and almond flour! I’ll make double and triple batches every other day just so that everyone can enjoy pancakes in the morning. For now this has been our go-to staple. Since almond flour is very expensive (we use the Honeyville Brand & Anthony’s Brand), I will rotate the kids on Pamela’s Pancake mix. It’s still expensive, but not quite as much. Isn’t all healthy foods these days more expensive. That is an entirely different topic!!

Anyway, I’ve made these using banana (my favorite!), pumpkin and blueberry. The banana and pumpkin are much more moist than the blueberry ones. We also use pure maple syrup with a bit of cream mixed in for the topping. It’s delicious and extremely filling.

I am going to post 3 recipes, one for each flavor of pancakes. They are all very similar since I use my base pancake recipe, but there are a few small tweaks between them.

Also, I always cook our pancakes in the whoopie pie pans. This way they don’t burn on the stove and I can make large batches at once. I purchased my pans off of Amazon.

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GlutenFreeConfessions-Pancake Collage Blog 

Blueberry Paleo Pancakes
Serves 3
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Prep Time
10 min
Cook Time
13 min
Total Time
23 min
Prep Time
10 min
Cook Time
13 min
Total Time
23 min
Ingredients
  1. 4 Whole eggs
  2. 1 Teaspoon vanilla extract
  3. 1 Tablespoon honey
  4. 1 Teaspoon virgin olive oil
  5. 2 Tablespoons plain greek yogurt (optional)
  6. 5 Tablespoons Coconut Milk
  7. 1 1/4 Cup Almond Flour (Honeyville Brand)
  8. 1 Tablespoon Coconut Flour
  9. 1 Tablespoon Flaxseed Meal
  10. 1/4 Teaspoon Baking Soda
  11. 1/4 Teaspoon Baking Powder
  12. Pinch or two of Sea Salt
  13. Frozen Blueberries (Enough to sprinkle on top of each pancake)
  14. Sprinkle of Chia seeds (Optional, but they are awesome!)
Instructions
  1. In a mixing bowl add all the wet ingredients, then mix with the hand blender.
  2. Add the dry ingredients, then mix with the hand blender.
  3. Preheat the oven to 350 degrees. Grease a whoopie pie pan or hamburger bun pan.
  4. Put approximately 1/4 scoop of mix into each whoopie holder.
  5. Sprinkle a few blueberries on top of each pancake.
  6. Bake in oven for approximately 13 minutes.
  7. It may need another minute or two depending on your oven, so keep an eye on it.
  8. Top with Maple Syrup or whatever you prefer and enjoy!
Notes
  1. *This recipe will turn out so much better if you use a hand immersion blender to mix all the ingredients together.*
Confessions of a Gluten Free Mom http://www.glutenfreeconfessions.com/
Banana Paleo Pancakes
Serves 3
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Prep Time
10 min
Cook Time
13 min
Total Time
23 min
Prep Time
10 min
Cook Time
13 min
Total Time
23 min
Ingredients
  1. 4 Whole eggs
  2. 1 Teaspoon vanilla extract
  3. 1 Tablespoon honey
  4. 1 Teaspoon virgin olive oil
  5. 2 Very ripe bananas
  6. 5 Tablespoons Coconut Milk
  7. 1 1/4 Cup Almond Flour (Honeyville Brand)
  8. 1 Tablespoon Coconut Flour
  9. 1 Tablespoon Flaxseed Meal
  10. 1/4 Teaspoon Baking Soda
  11. 1/4 Teaspoon Baking Powder
  12. Pinch or two of Sea Salt
  13. Sprinkle of Chia seeds (Optional, but they are awesome!)
Instructions
  1. In a mixing bowl add all the wet ingredients and bananas, then mix with the hand blender.
  2. Add the dry ingredients, then mix with the hand blender.
  3. Preheat the oven to 350 degrees. Grease a whoopie pie pan or hamburger bun pan.
  4. Put approximately 1/4 scoop of mix into each whoopie holder.
  5. Bake in oven for approximately 13 minutes.
  6. It may need another minute or two depending on your oven, so keep an eye on it.
  7. Top with Maple Syrup or whatever you prefer and enjoy!
Notes
  1. *This recipe will turn out so much better if you use a hand immersion blender to mix all the ingredients.*
Confessions of a Gluten Free Mom http://www.glutenfreeconfessions.com/
Pumpkin Paleo Pancakes
Serves 3
Write a review
Print
Prep Time
10 min
Cook Time
13 min
Total Time
23 min
Prep Time
10 min
Cook Time
13 min
Total Time
23 min
Ingredients
  1. 4 Whole eggs
  2. 1 Teaspoon vanilla extract
  3. 1 Tablespoon honey
  4. 1 Teaspoon virgin olive oil
  5. 2/3 Cup of Pumpkin Puree
  6. 5 Tablespoons Coconut Milk
  7. 1 1/4 Cup Almond Flour (Honeyville Brand)
  8. 1 Tablespoon Coconut Flour
  9. 1 Tablespoon Flaxseed Meal
  10. 1/4 Teaspoon Baking Soda
  11. 1/4 Teaspoon Baking Powder
  12. Pinch or two of Sea Salt
  13. Frozen Blueberries (Enough to sprinkle on top of each pancake)
  14. Sprinkle of Chia seeds (Optional, but they are awesome!)
Instructions
  1. In a mixing bowl add all the wet ingredients, then mix with the hand blender.
  2. Add the dry ingredients, then mix with the hand blender.
  3. Preheat the oven to 350 degrees. Grease a whoopie pie pan or hamburger bun pan.
  4. Put approximately 1/4 scoop of mix into each whoopie holder.
  5. Bake in oven for approximately 13 minutes.
  6. It may need another minute or two depending on your oven, so keep an eye on it.
  7. Top with Maple Syrup or whatever you prefer and enjoy!
Notes
  1. *This recipe will turn out so much better if you use a hand immersion blender to mix all the ingredients.*
Confessions of a Gluten Free Mom http://www.glutenfreeconfessions.com/
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