Succeeding with gluten-free pancakes is not always the easiest. I have tried many recipes, also many paleo ones, but this one is my all time favorite. They turn out with just the right consistency, keep together perfectly and taste great!

Instead of wheat flour, I am using an even mix of almond flour and tapioca starch. If you don’t have almond flour, you can also grind it yourself from whole almonds. If you can’t get a hold of tapioca starch (also known as tapioca flour), it is possible to replace it with potato starch or corn starch, but if you do the latter, the dish is going to move away from the paleo definition. I must also say that the best results really comes with tapioca starch as that has some magic quality, which makes things turn out amazing. If you can’t find it in your local supermarket, try an Asian one, since they often keep this item in stock. Or check out Amazon; here are some options with high customer reviews:

#ad Arrowhead Mills Flour Tapioca

#ad Bob’s Red Mill Finely Ground Tapioca Flour

The recipe also calls for plant-based milk. My recommendation to keep the recipe paleo is to use almond milk. You can make it yourself (recipe coming another time) or buy it in the store. If you buy it, try to get a brand with as much almond and as little additives as possibles.

Vegan option

If you don’t want to use eggs, it is possible to replace each egg with a vegan “chia egg”. This means that you mix 1 tablespoon of chia seeds with 3 tablespoons of water and let the mix sit for 5 minutes. I prefer to grind the chia seeds before mixing with water for a more smooth texture.

The pancakes will be slightly different and a bit stickier if chia eggs are used instead of normal eggs, but it will still be very tasty, and then it would be vegan too.

[recipe title=”The best gluten-free paleo pancakes” servings=”3 medium size and two small pancakes” preptime=”10 min” cooktime=”15 min” difficulty=”easy” rating=”★★★★★” description=”Delicious thin yummy pancakes with perfect consistency.”]

[recipe-image image=”https://allergician.wordpress.com/wp-content/uploads/2023/03/img_9276-438607196-e1678045814426.jpg”]

[recipe-ingredients]
–
Main ingredients
– 120 ml almond flour or ground almonds
– 120 ml tapioca starch
– 240 ml plant-based milk. For paleo, use almond milk. Else, it works well with e.g. oat milk and soy milk.
– 1 organic egg or 1 chia egg (1 tbsp chia seeds mixed with 3 tbsp water)
– 1 pinch of salt (1 ml)
–
For frying:
– Vegan butter or vegetable oil.

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[recipe-image image=”https://allergician.wordpress.com/wp-content/uploads/2023/03/img_9280.jpg”]
You can keep two pans going in parallel for quicker results. 🙂

[recipe-directions]
1. Use 1-2 frying pans and turn the stove on medium heat
3. Mix the ingredients together into a batter in a bowl.
4. Put some vegan butter or vegetable oil in the pan/s.
5. If using butter, you can pour back some of the melted butter into the bowl of batter and mix again.
6. Pour some batter into each pan and fry until it has solidified and the edges are starting to get color
7. Flip the pancakes over with a spatula and fry them for a few minutes more until they have a beautiful color on the other side too.
8. Add some cooking fat in the pans between the pancake batches if desired.
9. Keep frying pancakes until the batter runs out.

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[recipe-notes]
Variation tips: 1. Can be made vegan by exchanging the egg for a chia egg. 2. You can also try adding some fruit and berries into the batter itself as a yummy option.
[/recipe-notes]

Serving tips: Serve with fresh fruit, nut butter, grated coconut, or your own favorite condiments!

[recipe-image image=”https://allergician.wordpress.com/wp-content/uploads/2023/03/img_9306-1420255660-e1678041863902.jpg”]

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