I am a BIG-TIME brunch gal. I love hosting and putting out a nice big spread for family and friends. These pancakes are always included in that spread. They are the real deal, I promise you that. They’ve become not only a staple in our home, but also in the homes of our friends and family. In fact, I devised a pancake mix based on these pancakes and it has become my most requested holiday gift!
Dairy-Free option: use coconut oil for the pan and serve with maple syrup only. Paleo-Friendly option: use ghee or coconut oil for the pan and serve with maple syrup only.
Recipe courtesy of Lexi's Clean Kitchen, click here to purchase her cookbook, Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life.
- 1/2 Cup blanched almond flour
- 1/2 Cup tapioca flour
- 1 Teaspoon baking powder
- pinch of fine sea salt
- 2 large eggs
- 1/4 Cup unsweetened applesauce
- 1/2 Teaspoon vanilla extract
- 1 Tablespoon unsalted butter, ghee, or coconut oil for the pan
- pure maple syrup, for serving
Put the dry ingredients into a mixing bowl, preferably one with a spout. Add the eggs, applesauce, and vanilla and mix well to combine.
Heat the butter in a large skillet over medium heat.
Stir the desired add-ins, if using, into the batter and pour the batter into the skillet to form 3- to 4-inch pancakes. Cook for 2 to 3 minutes, until bubbles begin to form on the top, then flip and cook for an additional 2 to 3 minutes, until the pancakes are fluffy and golden brown.
Remove from the skillet, set aside, and repeat with the remaining batter.
Serve immediately with additional butter (if using) and maple syrup. Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 6 months.