Paleo Buttermilk Pancakes
Grain free, low carb pancakes with dairy-free options.
Paleo “Buttermilk” Pancakes are easy, grain free with low carb and dairy free options.
Made with dairy free “buttermilk” and a combination of grain-free flours, these are nice and fluffy pancakes that my kids thought were the traditional kind of pancakes made with regular flour and buttermilk. They can be low carb depending on the sweetener used.
A nice basic pancake recipe that you can add berries, chocolate chips, or other favorites to the batter.
Sometimes we like to add a little pumpkin puree and pumpkin pie spice, or blueberries and cinnamon.
The kids love these with a little nut butter and chocolate chips mixed into the batter. You can top these with maple syrup, low carb syrup, butter, ghee, or nut and seed butter. There is just something about making pancakes that makes you feel like a kid again.
- 1/3 cup coconut flour like this one
- 1/3 cup almond flour like this one
- 3 eggs
- ½ cup almond milk or coconut milk + ½ tsp apple cider vinegar mixed in separate bowl
- 1 tsp GF vanilla extract
- ¼ tsp baking soda
- tsp Sweetener of choice: 2 pure maple syrup or for low carb use 2 tsp erythritol or other low carb sweetener equivalent.
- 1 tbsp butter or coconut oil melted
- 1/8 tsp sea salt *optional
- In a large mixing bowl combine all the pancake ingredients: 1/3 cup coconut flour, 1/3 cup almond flour, 3 eggs, the1/2 cup almond milk and ½ tsp vinegar mixture, 1 tsp vanilla extract, ¼ tsp baking soda, sweetener of choice, 1 tbsp melted butter or coconut oil, 1/8 tsp sea salt. Mix together until thoroughly combined.
- Heat a large lightly greased griddle or skillet on stove top to medium high heat. Make sure griddle is heated before pouring batter.
- Spoon or pour pancake batter onto griddle, and wait a couple minutes or until batter starts to bubble. Turn pancakes with spatula turner and cook other side until middle is done. May need to adjust heat at this point, depending on if pancakes are burning or taking too long to cook.
- Once each pancake is done, I put them on an oven safe plate in the oven on warm (185 F) to keep them warm while making the others, and to get the any slightly underdone pancake centers completely done as well.
- Remove from oven and serve with condiments of choice.
Nutritional Data for Low Carb Version (with erythritol): Servings: 8 pancakes, Serving size: 1 medium size pancake out of 8, Cal: 81, Carbs: 4 g / Net Carbs: 2 g, Fiber: 2 g, Fat: 6 g, Protein: 3 g, Sugar: 1 g
Nutritional Data for Paleo Version (with maple syrup sweetener): Servings: 8 pancakes, serving size: 1 medium size pancake, Cal: 85, Carbs: 5 g / Net Carbs: 3 g, Fiber: 2 g, Fat: 6 g, Protein: 3 g, Sugar: 2 g
*all nutritional data are estimates based on the products I used*