We love pancakes and enjoy these particularly on a weekend. Here are our top three delicious and easy to follow pancake recipes. Pancakes are simply a nice way to start the day and Paleo lovers should not miss out on such a delicious dish. These pancakes are both healthy, flavorful and gluten free.

1. Classic Pancakes

Ingredients:

140 g Spelt Flour (type 630) or other gluten free Flour

2 Tea Spoons gluten free Baking Soda (optional)

Pinch of Salt

2 Eggs (medium size)

100 ml Milk

1 - 2 Table Spoons Sparkling Water

Coconut Oil

Maple Syrup / Chocolate Spread / Grated Raw Chocolate / Fresh Fruits for dressing

Serves: 8 to 12 pancakes

Method:

Place all of the pancake ingredients in a large bowl and mix well. Heat a frying pan on low - medium heat and add one teaspoon of coconut oil, covering the base of the pan while it melts. Add a scoop of pancake mix into the frying pan and cook until the top of the pancake begins to bubble and has started to cook. Flip the pancake over and cook for another couple of minutes until the pancake has cooked through. Repeat with the remaining dough and serve with maple syrup, raw chocolate or cinnamon powder.

2. Banana Cinnamon Pancakes

Ingredients:

2 Eggs (medium size)

2 Ripe Bananas

Pinch of Salt

2 Table Spoons Spelt Flour (type 630) or Buckwheat Flour

2 Tea Spoons gluten free Baking Soda (optional)

1/4 Tea Spoon Cinnamon

Coconut Oil

Fresh Berries for dressing

Serves: 6 to 8 pancakes

Method:

Mash the bananas with a potato masher or a fork. Add flour, eggs, baking soda, and the cinnamon to the mashed bananas and stir well. Alternatively use a blender to get a smooth texture. Heat a frying pan on low - medium heat and add one teaspoon of coconut oil, covering the base of the pan while it melts. Add a scoop of pancake mix into the frying pan and cook until the bottom is set. Flip the pancake over and cook for another couple of minutes until the pancake has cooked through. Repeat with the remaining dough and serve with fresh berries.

3. Hazelnut Paleo Pancakes

Ingredients:

140 g Hazelnut Flour

2 Tea Spoons gluten free Baking Soda (optional)

Pinch of Salt

2 Eggs (medium size)

1 Vanilla Pod

100 ml Coconut or Almond Milk

Coconut Oil

Maple Syrup / Fresh Fruits for dressing

Serves: 8 to 12 pancakes

Method:

Place all of the pancake ingredients in a large bowl and mix well. Heat a frying pan on low - medium heat and add one teaspoon of coconut oil, covering the base of the pan while it melts. Add a scoop of pancake mix into the frying pan and cook until the top of the pancake begins to bubble and has started to cook. Flip the pancake over and cook for another couple of minutes until the pancake has cooked through. Repeat with the remaining dough. Serve the pancakes with maple syrup, berries or anything else you like on top.

We have a variety of Paleo friendly chocolate available, if you want to indulge some more.

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