A stack of almond coconut paleo pancakes made with Navitas Organics Gelatinized Maca Powder, topped with maple syrup, coconut flakes and fresh raspberries

Almond Coconut Paleo Pancakes Recipe

Want a breakfast that feels a little extra special? These delicious pancakes are light, fluffy and perfect for a lazy Sunday morning breakfast—or any morning! Gluten-free, grain-free, paleo and low in sugar, they’re an easy recipe with endless possibilities for toppings.

INGREDIENTS

½ cup almond flour

⅓ cup each: tapioca flour and coconut flour

2 tsp. Navitas Organics Gelatinized Maca Powder

½ tsp. baking soda

¼ tsp. salt

4 organic eggs

⅓ cup plant-based milk

1 Tbsp. honey

2 tsp. lemon juice

1 tsp. vanilla

1 tsp. almond extract

Coconut oil (for the pan)

Toppings:

Maple syrup

Coconut flakes

Fresh raspberries

DIRECTIONS

In one bowl, stir together the flours, baking soda, salt and maca powder.

In a smaller bowl, combine all remaining ingredients except toppings and whisk well.

Pour the wet mixture into the dry ingredients and whisk again until no clumps remain.

Place a skillet over medium heat for 1 minute. Coat or spray with coconut oil, then use a measuring cup to scoop about ¼ cup of batter into the pan.

Working in batches, cook each pancake for about 3 minutes per side.
Stack, sprinkle with toppings as desired and serve!

Makes 6-8 pancakes

 

Submitted by Angela Simpson | My Fresh Perspective
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Image of Almond Coconut Paleo Pancakes Recipe

Almond Coconut Paleo Pancakes Recipe

Angela Simpson | My Fresh Perspective

Servings

6-8 pancakes

Want a breakfast that feels a little extra special? These delicious pancakes are light, fluffy and perfect for a lazy Sunday morning breakfast – or any morning! Gluten-free, grain-free, paleo and low in sugar, they’re an easy recipe with endless possibilities for toppings.

Ingredients

  • ½ cup almond flour
  • ⅓ cup each: tapioca flour and coconut flour
  • 2 tsp. Navitas Organics Gelatinized Maca Powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 4 organic eggs
  • ⅓ cup plant-based milk
  • 1 Tbsp. honey
  • 2 tsp. lemon juice
  • 1 tsp. vanilla
  • 1 tsp. almond extract
  • Coconut oil (for the pan)

    • Toppings:

  • Maple syrup
  • Coconut flakes
  • Fresh raspberries
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Directions

  1. In one bowl, stir together the flours, baking soda, salt and maca powder.
  2. In a smaller bowl, combine all remaining ingredients except toppings and whisk well.
  3. Pour the wet mixture into the dry ingredients and whisk again until no clumps remain.
  4. Place a skillet over medium heat for 1 minute. Coat or spray with coconut oil, then use a measuring cup to scoop about ¼ cup of batter into the pan.
  5. Working in batches, cook each pancake for about 3 minutes per side.
  6. Stack, sprinkle with toppings as desired and serve!
Servings: 6-8 pancakes
Submitted by:

Angela Simpson | My Fresh Perspective