These paleo buttermilk pancakes are sponsored by Nature’s Intent Organic Apple Cider Vinegar and all opinions expressed are my own. Enjoy!
These fluffy paleo buttermilk pancakes are the perfect healthy answer to your pancake cravings! They come together quickly and are a hit with kids and adults alike. Grain free, nut free, dairy free and even freezable, which makes them great for breakfast or brunch any day of the week!
It’s been entirely too long since a pancake recipe showed up on this blog, am I right?! Okay, I just checked, and yes, it’s been over 8 months – which totally qualifies as WAY too long.
Plus, my last two pancake recipes involved bananas and pumpkin, which, are delicious of course, BUT there’s just something about straight-up pancakes that’s super special.
Reminiscent of my Bisquick days and the mid 1980s, before my sister was born, when my mom actually made pancakes almost-from-scratch every Sunday. And, Sundays, were the best days, because 1.) pancakes and 2.) no Monday responsibilities yet.
Am I rambling? Yup, but good pancakes will do that to just about anyone. Don’t we all have our pancake memories? Let’s take a moment of silence to remember our own nearest and dearest…
And now, back to the recipe. I’ve been a fan of making dairy-free “buttermilk” for salad dressings for quite some time, but haven’t made many baking recipes with the buttermilk.
I actually discovered how fluffy it can make baked goods when my daughter Emily and I tried out some gluten-free, dairy-free cornbread for Thanksgiving. It was seriously the best cornbread any of us had ever had, and even I couldn’t believe it was GF and DF!
Anyhow, since then, I’ve been wanting to experiment with using dairy-free buttermilk to make paleo buttermilk pancakes, since I saw what it did for my cornbread.
You guys probably already know I’m a big fan of using raw apple cider vinegar in all types of recipes, especially my paleo baked goods, since it really helps with the rise for breads and muffins.
The one I always use is Nature’s Intent Organic Apple Cider Vinegar, since it lives up to all my ACV standards.
It’s USDA organic, contains the mother, it’s unfiltered and unpasteurized, gluten-free and Kosher. I use it in everything from salad dressings and sauces, to muffins, pizza crusts, and now pancakes! It’s an incredibly versatile staple for any paleo kitchen.
Back to the pancakes! I decided to make these nut free, since I actually enjoy the coconut/tapioca flour combo in pancake recipes. Since my entire family does too, I stick with it – and it just happens to be a bonus that they’re nut free as well!
Since we’re using coconut flour, the batter is thicker than a typical pancake batter – worth noting because it might scare you a bit at first. I highly recommend sifting the coconut flour as well, since tiny lumps of coconut flour in your pancakes is less than desirable.
Once you have your batter mixed, make sure you’re using a reliably non-stick griddle or skillet for these since it makes them so much easier to flip. You’ll need to gently spread out each pancake in a circular shape so they cooks evenly as well.
I find these pancakes cook best when you cook them “low and slow” – I find medium/medium-low heat to work best, for a longer amount of time than you’d cook traditional pancakes. Done this way, they’re easy to flip and have a delicious golden brown crust on the outside while staying moist and fluffy inside!
Are you ready for pancakes?! Get out the griddle and let’s get going!
Paleo Buttermilk Pancakes {Grain Free, Nut Free, Dairy-Free}
Paleo Buttermilk Pancakes {Grain Free, Nut Free, Dairy Free}
Ingredients
- 3 large eggs
- 2/3 cup full fat coconut milk room temperature, blended if needed
- 1/2 Tbsp apple cider vinegar or lemon juice
- 2 Tbsp melted ghee or butter, or coconut oil (liquid but near room temperature)
- 2 Tbsp honey or pure maple syrup
- 1 tsp pure vanilla extract
- 1/3 cup + 1 Tbsp coconut flour sifted
- 2/3 cup tapioca flour
- 1 tsp baking powder - *see note for making corn free baking powder, if desired
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- Coconut oil or ghee for frying
Instructions
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Mix the apple cider vinegar into the coconut milk and allow to sit for at least 5 minutes (this is the “buttermilk”)
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In a mixing bowl, combine the coconut flour, tapioca flour, baking powder* and sea salt. In a separate bowl or large measuring cup, whisk together the eggs, coconut milk/vinegar mixture, melted butter/ghee/coconut oil, honey, and vanilla until well combined.
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Slowly stir dry ingredients into wet until no flour spots show (coconut flour can be stubborn, make sure it’s mixed in.)
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Batter will be thick due to the coconut flour. Gently spread pancakes into a circular shape beginning in the center - do not spread too much since they’ll also spread on their own.
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Made 10 pancakes, cook over med/low heat until bubbles form, flip and continue to cook until golden brown, on medium low heat, adjusting heat to avoid burning the outside while still cooking the inside. Cook in batches, adjusting heat and adding coconut oil or ghee as needed.
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Serve warm with fruit and pure maple syrup if desired. Enjoy!
Recipe Notes
*Note: to make paleo (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you’ll need 1 tsp total of this mixture.
Nutrition
VISIT THE NATURE’S INTENT WEBSITE FOR MORE INFORMATION, RECIPES AND TIPS!
Want More Paleo Pancake and Waffle Recipes? Try One of These!
Banana Coconut Flour Pancakes {Nut Free}
Apple Cinnamon Paleo Pancakes {Nut Free}
Fluffy Blueberry Pancakes with Simple Blueberry Compote
Paleo Pumpkin Pancakes {Nut Free}
Do these have a honey flavor? I’m not a big fan of honey. Is there another sweetener I could try?
Thanks, my husband are really excited to try these!!
These pancakes make me weak in the knees!!! I cook them on low and they are wonderful! My family wolfs them down so I have to double the batch. So glad you made this recipe Michele! You are a superstar breakfast saving ninja!
Hi!
I was just wondering if the nutrition info is for all the pancakes or one serving out of the five.
Thank you!
The nutrition info is for 1/5 of the entire batch…so 2 pancakes if you actually get 10 pancakes total. Depends on how big you make them.
OMG had given up on coconut flour until I made these!! Once again you’ve made for a perfect Sunday breakfast in my house 🙂 Thanks!!
Yay! Thrilled it worked out and you enjoyed them!
Has anyone tried freezing these after making? 🙂
Is the nutritional value per pancake?
I have made a lot of paleo pancakes and these are THE BEST! This is my new go-to. Great texture and flavor. The whole family loved them.
These are delicious and light and fluffy! You would never know that they are gluten free. So easy to make too!
Dear Michele,
I can’t find enough words to thank you for this recipe. It’s AMAZING!
I’ve tried many pancake recipes out there from paleo cook books and on-line recipes. Some were better than others, but this is the winner. None of my picky family members had any comments except for emptying the entire plate (I made 3 batches).
I met your work on whole30 instagram feed and you caught my attention right away. I like a lot of your recipes and have tried a bunch of them. Most food bloggers keep their best recipes for the books that they eventually put together, but you on the other hand, have them all here for us which is rare and speaks a lot about your personality.
Thank you for your incredible work!
hear, hear!
I made these pancakes this morning and my family loved them! To substitute the eggs I used a mixture of hemp, flax and chia seeds. For every egg in the recipe I used 1 tablespoon of the mix with 2.5 Tablespoons of water that sat for 5 minutes before using it. I’m sure it would work with just flaxseeds as well. Thanks for this recipe.