Paleo Pancake Palooza
9 Paleo Pancake Flavors You’re Sure To Love!
If you’ve taken a minute to scroll through some of my earlier blog posts, then you’ve probably already noticed my chocolate chip paleo pancake recipe. However, I’m still over here learning, tweaking, and trial-and-erroring. So, bear with me for minute…
Almost every time I’m grocery shopping I discover a new product to try. Some are successes…like my fun Katz Gluten Free sample experience. Don’t know what I’m talking about? Check out my Instagram page to see! Other products are duds. It’s all part of the process!
Just like my favorite products list, my recipes are always growing and changing. The more I make something, the more I can improve it. Which leads us right to where we are…in paleo pancake land!
Then Vs. Now
In my earlier pancake post, I had to mention that the cooking process was a little touchy. Due to the different ingredients, the batter would take longer to cook. Unfortunately, this meant that the chances of the outside burning before it was time to flip were pretty high. Unless, the person cooking was highly attentive and the heat was very low. A good recipe, but not a great one…
But, my family LOVES pancakes! They’re quick, easy, and cheap to make. They’re great for breakfast…or breakfast for dinner. No matter the time of the day I serve a stack of pancakes, it’s sure to be a hit!
A few days ago, while obsessively hovering over my latest batch, I had a thought. What if the reason why my pancakes burn so fast is the amount of honey in the batter? Sugar content is what causes things to caramelize or “catch” in the oven. So, for kicks and giggles, I reduced the sugar and gave it a try. The result? You tell me…
These pancakes were lighter, fluffier, and didn’t burn nearly as fast. I got so excited about my new discovery, that I just couldn’t stop…the pancake train had left the station!
Before I knew it, I had 9 flavors of pancakes sitting on my kitchen table and not a clean dish left in the house! The quality time spent sampling each of these flavors surrounded with my family made two hours of dishes totally worth it. It was a true paleo pancake palooza!
So, without further adieu, please allow me to introduce my NEW AND IMPROVED paleo pancake recipe (and the 8 other flavors I tried)!
Paleo PancakesCourse: BreakfastDifficulty: Easy
2 cups almond flour
1 cup arrowroot starch
1 tsp baking powder
1/2 tsp salt
2 tsp vanilla
1/4 cup honey
1/2 cup extra light tasting olive oil or melted dairy free butter
4 tbsp almond milk (more if you prefer thinner pancakes)
- Combine first 4 ingredients in a mixing bowl.
- Add in vanilla, eggs, honey, and oil and mix well.
- Add in almond milk until you reach your desired consistency.
- Drop 1/4 cup sized amounts of batter onto a greased, preheated skillet.
- Keep heat on low so pancakes cook thoroughly without burning. When edges are dry and bubbles start to form, flip pancake and cook until other side is golden brown.
Each of these variations were made with ingredients I had laying around my pantry, but there are so many more flavor combinations you can create. Don’t let yourself be limited by what you see here. Simply pick whether you want an original or chocolate base. Then choose your add-ins and toppings. The possibilities are endless!
Each of the following variations are expansions of the pancake recipe card above. The “steps” mentioned are references to the numbers listed under the “directions” section. Now, LET’S GET CREATING!
Sweet. Simple. Classic. Simply add 1/2 cup of chocolate chips to the original batter in Step 2. Or, if you prefer a more even distribution, sprinkle the chocolate chips on top of the batter in Step 4.
Chocolate is a great alternative base for lots of different flavor variations. Add 2 tablespoons of baking cocoa in Step 1. Then continue on as directed.
A seasonal favorite flavor. Add 1 teaspoon of pumpkin pie spice and 1/2 teaspoon cinnamon to Step 1. Then, in Step 2, add in 1/4 cup pumpkin puree. Make sure it’s just puree and not pumpkin pie filling.
Make the chocolate pancake base by adding 2 tablespoons baking cocoa to Step 1. Continue as directed for Steps 2 and 3. Then, in Step 4, sprinkle batter with chopped almonds and unsweetened coconut flakes. Top finished pancakes with homemade ganache (1/4 cup chocolate chips melted with 2 tablespoons almond milk), chocolate chips, and almond milk whipped cream.
Make original pancake batter recipe. In Step 4, sprinkle batter with cinnamon. Top finished pancake batter with apple pie filling. Make homemade paleo pie filling by cooking diced apples with 100% maple syrup and cinnamon.
Instead of 2 tsp vanilla, substitute 1 tsp orange extract with 1 tsp vanilla in Step 2. In Step 4, top batter with cranberries and orange zest.
Make original pancake batter recipe. In Step 4, sprinkle batter with chopped nuts. Make banana topping by melting 2 tablespoons dairy free butter in a small saucepan. Add 1/4 cup 100% pure maple syrup and 2 sliced bananas. Cook until mixture starts to thicken, flipping bananas once. Top finished pancakes with hot banana mixture.
Make chocolate pancake batter by adding 2 tablespoons baking cocoa to Step 1. Also in Step 1, add in 1 tablespoon espresso powder. Continue as directed.
After stuffing our faces with paleo perfection, my family left their reviews. For my husband, the apple pie flavor took the cake…the pancake that is. For me, the banana foster can’t be beat (but banana foster is my second favorite dessert, so I’m biased). My daughter voted almond joy as number one and my son chose the classic chocolate chip.
I find it funny that out of four of us, no one chose the same flavor as their favorite. It just goes to show that there’s a little something for everyone in this post. So, give one of them a try. You won’t be disappointed!
HAPPY FLIPPING FRIENDS!