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Paleo Pancakes

Makes 6-8

Dry Ingredients

  • 1/2 cup almond flour

  • 1/3 cup tapioca flour

  • 1/4 cup coconut flour

  • 1/2 tsp baking soda

  • 1/4 tsp salt

Wet Ingredients

  • 4 large eggs

  • 1/4 cup almond milk

  • 1 tbsp honey, or maple syrup

  • 1 tsp lemon juice 

  • 1 tsp vanilla extract

  • ghee or coconut oil to coat skillet


  • Berries

  • Cinnamon 

  • Sliced  almonds

  • Drizzle of honey 


  • Whisk all of the dry ingredients together in a bowl.

  • In a separate bowl, combine all of the wet ingredients. Then, add the wet ingredients to the dry and combine

  • Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.

  • Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They're much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.

  • Serve and top with berries, cinnamon and sliced almonds and drizzle of honey

NTG Lunch Box Meal Ideas: Project
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