Fluffy Paleo Pancakes Recipe - My Natural Family (2024)

FAQs

What is Paleo pancake mix made of? ›

Paleo Pancake & Waffle Mix

This paleo-friendly pancake and waffle mix features nourishing almond flour, coconut flour, simple root starches, organic coconut sugar and baking soda. It's a convenient choice for a paleo breakfast or snack!

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough. For light, fluffy pancakes, you want to mix just until the batter comes together—it's okay if there are still some lumps of flour. Fat (melted butter) makes the pancakes rich and moist.

Don't be tempted to add more than the recipe suggests, as too much baking powder will make pancakes taste soapy. Alternatively, you could use self-raising flour, which will add to the amount of raising agent in the recipe and potentially make your pancakes fluffier.

The Paleo version has Cassava starch, Coconut Flour and Almond Flour, while the Keto version has Almond Flour, Cassava starch and Tigernut Flour. Paleo omits dairy... so if you are strict Paleo you won't be able to try this.

a combining form meaning “old” or “ancient,” especially in reference to former geologic time periods, used in the formation of compound words: paleobotany.

Our Paleo Baking Flour is a unique blend of almond flour, arrowroot starch, coconut flour and tapioca flour, combined in the perfect proportions for easy grain free baking and cooking!

I can barely flip a pancake without it falling apart on me.

Your batter could be too loose—add a little flour.

Baking powder, like baking soda, is a chemical leavening agent made with sodium bicarbonate (aka baking soda) plus a weak acid, such as potassium bitartrate. Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy.

"The oil in mayonnaise helps moisten the recipe and acts as an adequate substitute for the liquid an egg would have added." It also does a bit of leavening, since mayonnaise is made from eggs and is already emulsified.

How do you keep pancakes from getting dense? ›

Use buttermilk (don't forget to add baking soda). You can also separate your eggs and beat the whites, folding them into your mixture before frying. And never beat the death out of your batter! That will make your pancakes dense and tough!

Why are my pancakes rubbery and chewy? The most common cause for pancakes turning out dense is over mixing.

The number one reason pancake turn out dense or rubbery is… Over beating the batter. Aesthetically, we don't like to see lumps in our pancake batter. But with pancake batter, it is important to mix the batter just until most of the dry ingredients are incorporated.

Making good pancakes depends on three key factors: mixing the batter to the right consistency, heating the griddle properly and recognizing when to turn the cakes. Whether making pancake batter from scratch or from a packaged mix, stir it just enough to moisten the dry ingredients.

The chemicals in the baking powder react when combined with liquid, which triggers an initial release of gas. This first release happens slowly. A second, bigger burst of gas occurs when the batter is heated. Heat produces a quick burst of bubbles, and that's what really gives pancakes their fluffiness.