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Cinnamon Paleo Pancakes Recipe

How sweet it is that this cinnamon paleo pancakes recipe with almond flour won’t derail your healthy paleo diet! They’re an indulgent way to get your fix on a weekend morning.

Best Practices in Paleo Pancakes

Just wanted to put in this important cooking tip up front: Use a miniature pan.

Obviously, the ingredient list for these paleo pancakes is a bit different than you may be accustomed to, and they can be a little tricky to maneuver.

I’ve had great luck using a little non-stick frying pan no more than four inches (10 cm) in diameter. They’re a great asset in flipping these little guys.

Making Paleo Pancakes

There is no shortage of paleo pancakes out there, but this recipe has to be one of my very favorites.

To make it paleo, I ditched the problematic all-purpose flour and substituted almond flour instead. It’s a substantive flour that gives great flavor to all things baked.

Instead of the white sugar that abounds in your typical pancake batter, I used coconut sugar. In case you’re wondering if coconut sugar is paleo, the quick answer is yes, with a caveat.

Coconut sugar is better for you than the plain white stuff because it contains minerals like iron, potassium, and zinc, however, it can still raise your blood sugar.

So most people should use it with moderation, and those with blood sugar problems should avoid it.

Cinnamon Paleo Pancakes Recipe

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings (2 pancakes per serving) 1x
• Category: Breakfast, Snack
• Cuisine: American

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Ingredients

• 1.25 cups (150 g) of almond flour
• 2 Tablespoons coconut sugar
• 2 teaspoons (4 g) ground cinnamon
• ½ cup (120 ml) unsweetened almond milk
• 2 medium eggs
• ¼ cup (60 ml) melted ghee, to cook with

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Instructions

1. Combine the almond flour, coconut sugar, and cinnamon in a large bowl. In a separate bowl, whisk the almond milk and eggs together. Add the wet mixture to the dry mixture and whisk well to avoid any lumps.
2. Keep the small bowl of melted ghee handy and heat a very small amount (1 teaspoon) of it in the small non-stick pan over medium heat. Spoon ¼ cup of the batter into the pan and spread it out by turning the pan around.
3. Once you start noticing the pancake bubbling, carefully flip and cook on the underside for 2-3 minutes, then place onto a tray lined with kitchen paper to absorb excess grease. Repeat the process with the 1 teaspoon ghee in the pan and continue the process until all the batter has been used.
4. Serve with any remaining ghee.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Calories: 346
• Sugar: 7 g
• Fat: 31 g
• Carbohydrates: 13 g
• Fiber: 4 g
• Protein: 9 g