4 Ingredient Paleo Pancakes
These Paleo Pancakes are soft, fluffy and pancake perfection. They're allergen friendly, being glutem, dairy, soy and nut free, but you'd never know!
Servings: 2 people
Ingredients
- 4 eggs, separated
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1 cup almond milk (or coconut/oat/dairy milk works too!)
- 1 pinch salt
- 1/4 cup coconut sugar (optional)
Instructions
- Begin by separating the four eggs, with 4 yolks and 4 whites in separate, large bowls.
- To the 4 egg yolks, add the coconut flour, milk, baking powder + salt. Mix until combined. The mixture will be thick and will continue to thicken as it sits from the coconut flour. ** If you want your pancakes sweet, add 1/4 cup of coconut sugar to this mix as well!
- Beat the 4 egg whites with a hand mixer or stand mixer until stiff peaks form (if you swirl the beater in the mixture, it should hold its shape). The egg whites will almost look like whipped cream.
- Using a spatula, fold the egg whites into the yolk batter. To fold, simply take the spatula and cut it down the middle of the mixture, across the bottom of the bowl and up the nearest side. This down-across-up-and-over motion gently turns the mixtures over on top of each other, combining them in the process. There shouldn't be any streaks of white left in the batter, but it should become light in color and airy in texture.
- Preheat a skillet to medium/medium-low heat and add some ghee or butter to the pan. To cook, spoon approximately 1/4-1/3 cup of the batter into the pan for each pancake. Leave to cook for 3-4 minutes on the first side or until the edges are set. Turn over and cook for roughly 2-3 minutes on the second side.
- Serve with butter, jam or maple syrup.
Notes
To serve my pancakes, I made a simple blueberry compote by simmering 1 cup blueberries, a splash of water and 1 tablespoon of maple syrup on the stove until thick!