Our family’s favorite arrowroot and almond flour pancakes, they are a frequent breakfast choice in our house. And that’s okay with me… since they are so tasty, have fluffy texture and are super easy to make even on our busy weekday mornings.
Approved by kids and even my husband (they taste even better than regular flour pancakes). I like everything about them: the look, the texture, the taste… Naturally sweetened with apple sauce and topped with fresh berries, you don’t need anything else to love these pancakes.
Paleo, gluten-free, and dairy-free, they're the perfect breakfast for those following the paleo diet or looking for a healthier alternative to regular pancakes. In just a matter of minutes and using simple ingredients, you can whip up a batch of these delicious pancakes.
And now this family favorite delicious paleo pancake recipe can become your family’s favorite too.
Ingredients
1 cup blanched almond flour
1 cup arrowroot starch (aka arrowroot starch or arrowroot powder)
2 teaspoons baking powder
4 eggs
1/2 cup apple sauce
1 teaspoon vanilla extract
1 teaspoon avocado oil (or coconut oil, to grease skillet)
To store leftover pancakes, let them cool down to room temperature. Once cooled, place them in an airtight container and store in the refrigerator. For best results, enjoy these pancakes within 2-3 days.
Instructions
1. For the topping, stir together chopped strawberries, blueberries and maple syrup. 2. In a large bowl (I prefer one with a pour spout), whisk together the dry ingredients: almond flour, arrowroot flour and baking powder. In a separate bowl, whisk together large eggs, apple sauce and vanilla extract. Add the wet ingredients to the dry and whisk for a minute, until the texture becomes smooth. 3. Heat avocado oil in a skillet over medium-high heat. Reduce the heat to medium-low. Pour in or scoop some pancake batter to the middle of your skillet (you can make pancakes as large as you wish, I make mine about 6 inch in diameter). When it's bubbly (after about a minute), loosen pancake with a spatula, flip and cook the other side, until lightly golden brown. 4. Place pancake onto a serving plate. Repeat until you are done with the rest of the batter (I usually use two skillets to speed up the process. Also, I add a few drops of oil to the skillets after every other pancake). 5. Top with fresh berries mixture and enjoy!
Shop products and ingredients I recommend for this recipe:
Almond Flour
Arrowroot Starch
Baking Powder
Eggs
Vanilla Extract
Avocado Oil
Maple Syrup
Note: This post may contain affiliate links for products I like. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and make a purchase, I'll earn some coffee money at no cost to you, which I promise to drink while creating more helpful recipes like this ;) Thank you for supporting My Delicious Meals!
About Alena
Welcome to my website!
I’m Alena, the blogger at MyDeliciousMeals since 2010. My goal with MyDeliciousMeals is for you to discover the joy of cooking and to find lots of new favorite recipes that your family will enjoy. I’m so happy you stopped by!
Comments
Gf arrowroot and almond flour pancakes
Guest
I rarely leave a review for anything. I won’t even comment if my doctor’s office did well so to get a review out of me is pretty tough. I have been gluten-free since 2007. These pancakes are very good. It is the best pancake recipe I have found for gluten-free pancakes since I’ve been gluten-free. This was not a solicited review. I used Motts no sugar added, granny Smith, apple sauce
I tried this recipe only because I had extra almond flour and arrowroot flour that I needed to use soon.
I had given up years ago trying to make GF pancakes because every recipe I tried was disappointing. I have been GF since 2007. These are very good. I added about an eighth of a teaspoon of salt and greased the pan generously with butter. I used Mott’s brand no-sugar-added Granny Smith apple sauce.
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Comments
Gf arrowroot and almond flour pancakes
GuestGF pancakes
GuestYummy
Guest