These paleo buttermilk pancakes are like a cross between typical fluffy American pancakes and crepes! They’re also grain-free, gluten-free and dairy-free.
You may have seen my recipe for gluten-free pancakes over on My Baking Addiction the other day. The first time I made these, I used regular dairy-containing buttermilk and butter, which is the version I’m sharing over on MBA. Then, me being me, I needed to test them a whole bunch and eventually ran out of buttermilk. So I figured I might as well make these pancakes dairy-free, which also turned them into paleo “buttermilk” pancakes!
You really can’t tell any difference between the store-bought buttermilk and homemade dairy-free buttermilk version. The stack you see here is actually a mix of the two.
The thickness is kind of different than what you’re probably used to. They’re not thick like regular American fluffy pancakes, but they’re not nearly as thin as crepes. They’re just hanging out in the middle – but they’re still pretty awesome! Especially for people like me who don’t like their pancakes to be too bread-y.
I used a mix of blanched almond flour and tapioca flour, which is also called tapioca starch. I’ve been doing a lot of grain-free and nut-free cooking recently and have been using tapioca quite a bit.
I thought it’d be slightly strange but I’m enjoying it so far! I got mine from an Asian grocery store for about $1. You can of course use unblanched almond meal if you don’t mind the bits of almond skin in your pancakes.
If you’d rather have coconut flour-based pancakes, try these Light and Fluffy Coconut Flour Pancakes from All Day I Dream About Food. They look amazing!
These pancakes are perfect smothered in maple syrup or in this honey sweetened strawberry sauce. I make that sauce every year after coming home from strawberry picking (along with this 2-ingredient strawberry applesauce)!
One of winter’s highlights, as sad as that may be, is coming across a long-forgotten bag of this sauce. Seriously. Winters here are ridiculously dreary and a little piece of summer is a cause for celebration!
You can make the sauce with frozen strawberries but I’ve never found store-bought frozen strawberries that even come close to freshly picked strawberries. However, if you use strawberries that taste like nothing, the sauce will probably come close to tasting like nothing. In case that wasn’t clear. ;)
As for the whipped cream topping you see in the pictures – a little goes a long way. Remember to use whipped coconut cream if you want to keep it paleo / dairy-free. And if you’re wondering what to serve this with, I think this hashbrown breakfast casserole would be amazing!
I’m thinking a paleo version of Nutella would also be great on these. Or really anything. :)
Don’t need a grain-free version? Try these delicious looking gluten-free buttermilk pancakes!
Paleo Buttermilk Pancakes
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 10 pancakes
- 1 1/3 cups (315 milliliters) non-dairy milk of choice (or regular buttermilk for a dairy-containing version), room temperature
- 1 tablespoon + 1 teaspoon lemon juice or vinegar1
- 1 1/2 cups (150 grams) blanched almond flour
- 1/2 cup (58 grams) tapioca flour / starch
- 1 tablespoon coconut sugar or raw sugar
- 1 3/4 teaspoons baking powder (make sure to use grain-free baking powder, if necessary)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 3 tablespoons (42 grams) coconut oil (or unsalted butter for a dairy-containing version), melted
- 1 tablespoon maple syrup or honey
- 1 tablespoon vanilla extract
- If using store-bought dairy-containing buttermilk, skip to Step 2. Otherwise, prepare the dairy-free buttermilk. Add 1 tablespoon lemon juice to a 1-cup (240-milliliter) measuring cup and fill up with dairy-free milk. Add 1 teaspoon lemon juice to a 1/3-cup (80-milliliter) measuring cup and fill up with dairy-free milk. Let sit for 5 minutes while preparing the rest of the recipe.
- In a medium mixing bowl, stir together the dry ingredients (almond flour through salt). Set aside.
- In a large mixing bowl, stir together the wet ingredients (buttermilk through vanilla extract).
- Gradually add the dry mixture to the wet and stir until no lumps remain.
- Heat a non-stick skillet over medium heat.
- Pour 1/3 cup of batter into the pre-heated pan and cook for about 2 minutes or until bubbles form and the bottom has lightly browned.
- Flip the pancake over and cook for another minute or two.
- Repeat with the remaining batter.
- Serve immediately and keep any leftovers refrigerated for up to 4-5 days.
Source: My post on My Baking Addiction – Gluten-free Pancakes