Paleo Pancakes with Pure Maple Syrup

Paleo Pancakes with Pure Maple Syrup

I’ve tried many paleo pancake recipes in the search for something similar to flour-based pancakes. My eldest daughter loves pancakes, so it has been our goal since going Paleo – to find the perfect pancake. Turns out, we didn’t find it, we accidentally created it. Born from a lack of ingredients and a combination of other recipes that missed the mark.


2 eggs
3 TB full fat coconut milk
1/2 mashed ripe banana or 2TB pumpkin puree
1/2 tsp Braggs Apple Cider vinegar
1/2 tsp almond or vanilla extract (I use almond due to a vanilla sensitivity)
1 TB Grass fed Gelatin
1.5 TB Bob’s Red Mill organic coconut flour
1/2 tsp cinnamon
1/4 tsp baking soda
1 pinch sea salt
1.5 TB Enjoy Life mini chocolate chips (optional)
coconut oil for frying


In medium bowl, whisk together the eggs, coconut milk, banana or pumpkin, apple cider vinegar and extract until well combined and bubbly.
In separate, smaller bowl, mix the dry ingredients
Heat a spoonful of coconut oil over medium heat in medium pan
Whisk the egg mixture one more time to make sure its still bubbly. Then, add the dry mixture to the wet mixture and stir until well combined (you can add Enjoy Life mini chips at this point, if desired)
Spoon a heaping tablespoon of mixture into pan (as mixture sits, it will thicken, so I like to use a spoon and gently rub the spoonful in a circular motion to help it spread)
Flip once bubbles form on top of pancake and the edges begin to turn golden