Paleo Pancakes

Paleo Pancakes might be just the morn meal you are searching for. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 274 calories, 8g of protein, and 21g of fat per serving. For 98 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 9. 17 people found this recipe to be scrumptious and satisfying. If you have almond flour, arrowroot flour, egg white, and a few other ingredients on hand, you can make it. It is brought to you by Jessica Gavin. From preparation to the plate, this recipe takes around 35 minutes. Overall, this recipe earns a not so excellent spoonacular score of 12%. Try Paleo Pumpkin Pancakes #Paleo #GlutenFree, Paleo Pancakes, and Paleo Pancakes for similar recipes.

Servings: 9

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Add water, eggs, egg white, 3 tablespoons melted ghee, honey, and vanilla in a blender. Blend on high speed until light and frothy, 30 seconds. Add almond flour, arrowroot flour, cream of tartar, baking soda and salt to the blender. Blend on medium speed until smooth and combined, 1 minute. It should be a thick but pourable pancake batter. Heat a 12-inch nonstick pan over medium heat. Add 1 teaspoon of the ghee, heat until shimmering. Use a paper towel to carefully wipe out some of the ghee, leaving a thin and even film in the bottom and sides of the pan. Add 1/4 cup of batter per pancake, adding to the pan in three places. Cook until edges are set and the bottom is golden about 3 to 4 minutes. Flip and cook until the other side is cooked through and golden, 3 to 4 minutes. Serve immediately or keep warm in a 200F (93C) oven set on an oven rack set in a sheet pan. Repeat process with ghee and remaining batter.

 

Step by step:

1. Add water, eggs, egg white, 3 tablespoons melted ghee, honey, and vanilla in a blender.

2. Blend on high speed until light and frothy, 30 seconds.

3. Add almond flour, arrowroot flour, cream of tartar, baking soda and salt to the blender.

4. Blend on medium speed until smooth and combined, 1 minute. It should be a thick but pourable pancake batter.

5. Heat a 12-inch nonstick pan over medium heat.

6. Add 1 teaspoon of the ghee, heat until shimmering.

7. Use a paper towel to carefully wipe out some of the ghee, leaving a thin and even film in the bottom and sides of the pan.

8. Add 1/4 cup of batter per pancake, adding to the pan in three places.

9. Cook until edges are set and the bottom is golden about 3 to 4 minutes.

10. Flip and cook until the other side is cooked through and golden, 3 to 4 minutes.

11. Serve immediately or keep warm in a 200F (93C) oven set on an oven rack set in a sheet pan.

12. Repeat process with ghee and remaining batter.

Nutrition Information:

covered percent of daily need