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    Home » Paleo Buttermilk Pancakes

    Paleo Buttermilk Pancakes

    23 July, 2014 by Stacey 50 Comments

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    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 butter. 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

    Paleo "Buttermilk" Pancakes. grain free and low carb. beautyandthefoodie.com

     

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    RECIPE AND DIRECTIONS BELOW:
    Paleo "Buttermilk" Pancakes. grain free and low carb. beautyandthefoodie.com

    Paleo Buttermilk Pancakes

    Stacey
    4.75 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 6 mins
    Cook Time 14 mins
    Total Time 20 mins
    Course gluten free, grain free, low carb, paleo
    Cuisine breakfast
    Servings 8
    Calories

    Ingredients
      

    • ⅓ cup coconut flour like this one
    • ⅓ 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
    • ⅛ tsp sea salt *optional

    Instructions
     

    • In a large mixing bowl combine all the pancake ingredients: ⅓ cup coconut flour, ⅓ cup almond flour, 3 eggs, the½ 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, ⅛ 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.

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

    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*
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

     

     


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    Reader Interactions

    Comments

    1. Samantha

      July 03, 2019 at 2:28 pm

      5 stars
      These are amazing! They taste like a hybrid of a Pancake and French Toast. Definitely recommend even if you aren’t restricting anything because they are so good!

      Reply
      • Stacey

        July 04, 2019 at 8:14 am

        Thank you, Samantha, for trying the recipe and for your kind words.

        Reply
    2. Wendy

      December 09, 2017 at 8:19 am

      5 stars
      We made your pancakes this morning. I have tried several other recipes but these are the winners!! Excellent recipe, even my husband loved them. Top with butter and fresh berries.
      Thank You

      Reply
      • Stacey

        December 13, 2017 at 10:43 am

        Thank you so very much for your kind words, Wendy!

        Reply
    3. Lee Ann

      February 22, 2017 at 5:59 am

      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?

      Reply
      • Stacey

        February 22, 2017 at 2:41 pm

        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.

        Reply
        • Mary

          May 14, 2017 at 6:43 am

          Do you pack the almond flour

          Reply
          • Stacey

            May 14, 2017 at 10:30 am

            Mary, yes I do.

            Reply
      • Deb Kinchen

        August 18, 2017 at 6:20 am

        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.

        Reply
        • Anna

          June 15, 2018 at 7:55 am

          The almond flour you are purchasing at Sams Club are sprayed with a chemical called propylene oxide, also known as PPO.

          PPO is propylene oxide is used to make polyurethane foams, anti-freeze, herbicides, fuels, hydraulic fluid and solvents. That doesn’t sound very appetizing but it doesn’t necessarily make it toxic. But if you visit the Environmental Protective Agency site, you’ll see that PPO has been linked with tumors and inflammation in animal studies.

          It is also sprayed while the bees are pollanizing the flowers, and killing the bee population.

          Sorry for the rant. It's important we make the right choice of ingredients while on this wonderful diet.

          Reply
          • M. J.

            March 03, 2019 at 11:50 am

            Anna pretty much makes an unsubstantiated claim that Bob's Red Mill almond flour is PPO-pasteurized. My understanding is that it is steam treated. Please, everyone, do your own research rather than accepting what someone says in a comment.

            Reply
          • Maxine

            July 04, 2019 at 1:17 pm

            This Amazon review is quoted directly from Red Mill stating that they DO NOT SPRAY WITH PPO.

            https://www.amazon.com/Bobs-Red-Mill-Super-Fine-Gluten/dp/B00DL9LNNU

            Reply
    4. DeAnna

      June 05, 2016 at 4:13 pm

      5 stars
      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!

      Reply
      • Stacey

        June 05, 2016 at 5:53 pm

        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. 🙂

        Reply
      • Debra Jean Bull

        August 07, 2016 at 3:09 pm

        Is your re how on fb?

        Reply
    5. Kelli H

      April 09, 2016 at 9:20 am

      5 stars
      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.

      Reply
      • Stacey

        April 10, 2016 at 10:40 am

        Kelli. thank you for trying the recipe, and taking the time to comment 🙂 I'm thrilled you two enjoyed them!

        Reply
    6. Angela

      January 10, 2016 at 4:13 am

      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.

      Reply
      • Stacey

        January 12, 2016 at 11:22 am

        Thank you Angela! Your comment made my day! 🙂

        Reply
    7. Kelsey

      September 06, 2015 at 7:47 am

      4 stars
      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?

      Reply
      • Stacey

        September 08, 2015 at 10:07 am

        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.

        Reply
    8. Heather

      July 27, 2015 at 5:36 pm

      Could I use heavy cream instead of almond milk??

      Reply
      • Stacey

        July 29, 2015 at 9:37 am

        Heather, yes you can use heavy cream in place of almond milk.

        Reply
    9. Jonnie

      May 26, 2015 at 9:30 am

      5 stars
      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.

      Reply
      • Stacey

        June 01, 2015 at 3:07 pm

        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.

        Reply
        • Wendy

          October 16, 2017 at 1:56 pm

          5 stars
          I try to make them smaller in size so they flip over easily!

          Reply
          • Stacey

            October 17, 2017 at 8:12 am

            Wendy, I do that too.

            Reply
    10. Martha Suronen

      May 02, 2015 at 9:38 am

      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.

      Reply
      • Stacey

        May 02, 2015 at 8:18 pm

        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.

        Reply
    11. Collin

      March 31, 2015 at 10:24 am

      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.

      Reply
      • Stacey

        April 01, 2015 at 6:47 pm

        Thanks Collin for your kind words and stopping by:)

        Reply
    12. Michelle H

      February 25, 2015 at 12:13 pm

      5 stars
      These are awesome. I followed the paleo version and made waffles. Definitely a keeper!

      Reply
    13. Shelby

      October 12, 2014 at 1:39 pm

      Do you think these would do well as waffles too?

      Reply
      • Stacey

        October 14, 2014 at 6:12 pm

        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

        Reply
    14. kaye

      September 27, 2014 at 9:01 am

      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

      Reply
      • Stacey

        September 28, 2014 at 4:40 am

        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

        Reply
    15. Karen Jany

      August 26, 2014 at 5:22 pm

      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.

      Reply
      • Stacey

        August 26, 2014 at 5:44 pm

        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

        Reply
        • Tanya

          April 30, 2016 at 6:46 am

          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.

          Reply
          • Stacey

            April 30, 2016 at 6:16 pm

            Tanya, yes the vinegar does react with the baking soda to help it rise. Thank you for the information.

            Reply
    16. Kelly

      August 21, 2014 at 6:23 pm

      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!

      Reply
      • Stacey

        August 22, 2014 at 4:25 pm

        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

        Reply
    17. Dorita

      July 28, 2014 at 5:51 am

      I am allergic to almond flour. What can I substitute it with?

      Thank you

      Reply
      • Stacey

        July 28, 2014 at 3:22 pm

        Dorita, can you have cashew meal? That would work if you can have cashews.
        ~Stacey

        Reply
    18. Rebecca Daniels

      July 25, 2014 at 4:50 pm

      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!

      Reply
      • Stacey

        July 26, 2014 at 4:48 pm

        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

        Reply
    19. Lori Lee

      July 24, 2014 at 5:59 pm

      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!

      Reply
      • Stacey

        July 25, 2014 at 2:42 am

        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

        Reply

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