Paleo Maple Almond Flour Pancakes
Weekend mornings just got a serious upgrade. These fluffy, golden stacks are made with almond flour, eggs, and full-fat coconut milk, so you get a satisfying, hearty breakfast without any grains or refined ingredients in sight. A touch of maple syrup and vanilla extract in the batter gives them a subtle sweetness that makes them taste indulgent even though every ingredient is completely clean. One thing to know going in: almond flour batter is thicker than what you're used to, and these pancakes won't bubble on top the way wheat-based ones do — you're looking for set, matte edges and a deep golden underside as your cue to flip. That little tip alone is the difference between perfect pancakes and a frustrating first batch. A splash of apple cider vinegar works with the baking soda to give them a gentle lift, so the texture stays light rather than dense. Serve them straight from the pan with fresh berries and a drizzle of maple syrup, and this recipe easily feeds four people who won't miss the flour one bit.
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Learn more →Ingredients
4 servings
- 2 cups almond flour
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ⅓ cup full-fat coconut milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1–2 tbsp coconut oil, for the pan
For serving
- maple syrup, for serving (optional)
- fresh berries, for serving (optional)
Instructions
- 1
Whisk together the almond flour, baking soda, and salt in a large mixing bowl until no lumps remain.
- 2
In a separate bowl or large measuring cup, whisk together the eggs, coconut milk, maple syrup, vanilla extract, and apple cider vinegar until smooth and uniform.
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