Paleo Buttermilk Pancakes
Grain free, low carb pancakes with dairy free options.
Paleo “Buttermilk” Pancakes. grain free and low carb. beautyandthefoodie.com
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 butters. There is just something about making pancakes that makes you feel like a kid again.
Paleo “Buttermilk” Pancakes. grain free and low carb. beautyandthefoodie.com
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- 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 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*
Thanks for posting this recipe; I’ll have to try it soon. Since I don’t have any almond flour, can I just use coconut flour instead, as in 2/3 cup coconut flour?
If your going to use all coconut flour, I would go with a 1/2 cup coconut flour and only add more if the batter is too thin. Coconut flour has about a 1:4 ratio to almond flour, so you would use much less of it.
Do you pack the almond flour
Mary, yes I do.
I found Almond Flour at Sam’s Club. It was 3 LBS for $13.98 (Red Mill) Our grocery store sells a 1 LB bag for $10.39. Quite a price difference.
OMG…these are fantastic! I’ve been low carb for months now and recently had a but with diverticulitis so doc has me on a liquid/soft diet. I was craving anything that wasn’t jello, pudding, broth or a protein smoothie and I found this recipe! What a lifesaver! They came out fluffy and cooked up like a dream! I did use HWC instead of almond milk, and I added a 1/4c of creme cheese for some extra fat. Wow…this is a keeper recipe. I wish I could post a picture, they look and taste fantastic!
Thank you DeAnna for making the recipe and sharing your results. I think adding the cream cheese a superb idea for those that can have dairy. 🙂
Is your re how on fb?
My husband begged me to make “regular” pancakes but since I’m dairy & grain free I can’t do that! But, I found these and they were delicious! He was so happy that they tasted like “regular” pancakes. 😉 Thanks for the tasty recipe! I’ll be repeating this one.
Kelli. thank you for trying the recipe, and taking the time to comment 🙂 I’m thrilled you two enjoyed them!
Made these today, persevered through the thick batter and it was so worth it. They are delicious and the best I’ve tried yet! Thanks so much for the recipe! Will definitely be trying more.
Thank you Angela! Your comment made my day! 🙂
Made these today and was really pleased with the turn out! Definitely the best grain free pancake I’ve tried! I was wondering if I could use all coconut flour instead of the almond flour? The texture was a bit “mealy” for my taste so I’m wondering if I eliminate the almond flour if it would solve my issue?
Kelsey, You could probably sub the almond flour with 2 tbsp more coconut flour, but it may be better to try grinding your almond flour in the processor blender to a finer texture and see if that helps.
Could I use heavy cream instead of almond milk??
Heather, yes you can use heavy cream in place of almond milk.
I made these today and the taste and texture is TO DIE FOR!!! The only issue I had was they were extremely fragile during and after cooking. Any suggestions on making them less likely to fall apart? I was thinking maybe konjac powder or an extra egg.
Jonnnie, They are delicate, so you have to wait until they are really bubbly before turning them, so they don’t fall apart. I have not tried konjac powder, but it is worth a try.
I try to make them smaller in size so they flip over easily!
Wendy, I do that too.
Thank You! I have been eating the THM way and so far the recipes had lacked. I love your recipe it looked like real pancakes and my non THM husband ate them. He did notice that they were not made of bisquick but finished the plate. I made a few adjustments to the recipe added about 1 tbs oat fiber and sub’d one egg for eggwhite. Texture of these was great.
I will be trying these next as a waffle.
Martha, thank you for trying the recipe and taking the time to comment and share your results. Bisquick, I do miss it… Will have to see if I can find gluten free oat fiber.
These look awesome! Can’t wait to try! I have been doing the THM diet and it’s nice to have a low carb option for those higher fat meals.
Thanks Collin for your kind words and stopping by:)
These are awesome. I followed the paleo version and made waffles. Definitely a keeper!
Do you think these would do well as waffles too?
Shelby, yes you can use the batter in the waffle iron. Just grease the waffle iron really well. I think most pancake recipes can double as waffle batter.
~ Stacey
Just made these and they was lovely I did add a extra egg and more coconut milk as the mix looked far to thick it was still a think mix and I uesd 1 heap table spoon and spread it with bk of spoon when I added it to pan I cooked them on a low heat they was easy to turn no crumbling make sure there are loads of bubbles on top before you attempt to turn them I used honey as the sweetner …. very nice thanks for recipe
Kaye, thank you for your great feedback. Sometimes I do have to add more milk if the coconut flour absorbs too much and gets too thick. Thanks for the “bubble before turning” explanation. I think I will put that in the directions. I always assume people already know the pancake protocol. But your right, if you turn them too soon it becomes a mess.
~Stacey
What is the purpose of the apple cider vinegar mixed with the coconut or almond milk? Could the vinegar be left out (if using another type milk)? Thanks.
Karen, it sort of cultures the almond milk like buttermilk. If you are using real buttermilk you could omit it. And you could leave the vinegar out if you wanted. It does make them rise more through.
~Stacey
Actually the vinegar is for the baking soda that you included in the recipe. It activates the soda to create an effect similar to baking powder, which is why the pancakes rise more. But the difference is that baking powder is already acidic and doesn’t begin to leaven (or rise) until well heated, like baking in an oven. Baking soda is alkaline and needs the acid provided by the vinegar to cause the leavening, but this occurs immediately. Since these pancakes are cooked so quickly and with relatively lower heat, you need that immediate rising effect. Also the two options provide a slightly different texture, so you could use baking powder instead but the pancakes would be a little heavier.
Tanya, yes the vinegar does react with the baking soda to help it rise. Thank you for the information.
These look amazing! I just made the batter, and mine are cooking now…. I’m not sure if I did it correctly? Is the batter supposed to be so incredibly thick? Hopefully they’ll taste alright even if I did screw up!
Kelly, thank you and it is slightly thicker than regular batter. But if yours is super thick then add a little water or milk of choice to get a better consistency. Coconut flour can sometimes absorb more liquid depending on it’s mood, lol.
~ Stacey
I am allergic to almond flour. What can I substitute it with?
Thank you
Dorita, can you have cashew meal? That would work if you can have cashews.
~Stacey
Do these freeze well? And if so which way would you reheat, microwave or toaster? I would love to make these ahead so my son can have them for breakfast and reheat them himself. Looks like a great recipe! Thanks so much!
Rebecca, I have not tried freezing them yet, but I did refrigerate them for a couple days and they were fine. I would think freezing them and microwave reheating would work.
~Stacey
Looks good. I’ve been making recipe after recipe of pancakes and have yet to find a good one. I only have almond flour- how would I adjust this recipe? Thanks!
Lori Lee, I have not tried all almond flour, but if I were to use all almond flour, I would use
1 1/3 cup total. Let me know how it goes using all almond flour.
~ Stacey
Hi
Have just mixed these and the batter was very runny! This always happens whenever I try and make these pancakes from different recipes. Everyone else says the batter is thick so do not know what the answer is.
Could it be the cups I use are not the same as others? Although they are were bought as measuring cups!
Your comments would be appreciated as would love to get this right.
Barbara, It could be your measuring cups, but most likely it is the changing absorbency nature of the coconut flour. You should add a little more coconut flour if it’s too thin (a tsp at a time) as it can go from thin to overly thick quickly. Also let the batter sit a few seconds, as it will also thicken. I always add the coconut flour last, then add more as needed. A lot of factors can make it more or less absorbent of the liquids (altitude and humidity possibly). I hope this helps.
~Stacey