Description
Fluffy grain free pancakes with fresh figs and whipped cream. So fluffy, tender and crisp on the edges – a literal pancake dream come true.
Ingredients
Scale
for pancakes
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/4 tsp cinnamon
- 2 large eggs
- 1/2 cup almond milk + 2 tbsp
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1 tbsp melted ghee or coconut oil
- 1/4 cup plain whole fat yogurt (may substitute almond or coconut milk yogurt)
- 1 tsp lemon juice
- 1/4 tsp lemon zest
- ghee, coconut oil, or avocado oil for cooking
for toppings
- whipped cream – dairy or coconut
- fresh figs
- chopped walnuts
- maple syrup
- or pretty much whatever you like to eat with your pancakes!
Instructions
- Preheat the oven to it’s lowest possible temperature – around 200 is great if you can – this will allow you to keep pancakes warm in between batches.
- In a large bowl whisk together coconut flour, tapioca flour, baking soda, sea salt, and cinnamon until well combined.
- In a another bowl, whisk together eggs, yogurt, almond milk, maple syrup, melted ghee, vanilla extract, lemon juice and lemon zest.
- Whisk wet ingredients into the dry until smooth and allow to sit for 5 minutes before cooking.
- While batter is resting, heat skillet to just barely below medium heat. I found even a little higher than this setting and my pancakes would get too dark before they had a chance to cook through. You may have to play around with your stove top settings to get the temp just right.
- Add about 2 teaspoons of ghee or avocado oil to frying pan.
- Scoop pancakes using a 1/4 cup measuring cup, and spread to a circle about 3 inches in diameter.
- Cook about 1 1/2 – 2 minutes on the first side, flip VERY carefully, and cook another 1 – 1 1/2 on the second side. When they’re golden on both sides and look sort of dry throughout they’re ready.
- Replenish ghee in between batches as necessary.
- Place finished pancakes in warm oven until they’re all cooked.
- Top with whipped cream, figs and walnuts (or any other desired toppings) and DIG IN!
Notes
- I categorized these pancakes as “paleo friendly” because of the yogurt. I included it in the recipe because it adds an excellent rise to the pancakes and also a great flavor. I have successfully made them with almond milk yogurt – if you try another non-dairy yogurt I would love to hear how they turn out!
- Flip verrrry carefully. Even though they are a fairly sturdy pancake, they do need to be handled with care 🙂
- Prep Time: 10 minutes
- Cook Time: 15 minutes