The best light and fluffy paleo pancakes made from wholesome ingredients, gluten-free flours and natural sweeteners are a delicious and nutritious way to start the day whether you follow a paleo diet or not!
Preheat griddle to 375ºF or a nonstick frying pan over medium low heat.
Heat the nut milk and butter in a microwave safe bowl until the butter is melted.
Whisk in the eggs, maple syrup, and lemon juice.
In a separate bowl, stir together the flours, baking soda, and salt.
Add the wet ingredients to the dry and whisk until smooth.
Pour about 3 tablespoons batter onto preheated griddle. Cook until bubbles appear throughout and the bottom is a golden brown.
Flip and cook on the second side a further 30-60 seconds.
Makes 8-10 pancakes (1 1/2 cups of batter).
For thicker pancakes, decrease nut milk to 1/4 cup.
Storage: Store in fridge for up to four days.
To Freeze: Once the pancakes have cooled, store them in a zip-top freezer-safe bag or airtight container and keep frozen for up to 3 months. To prevent pancakes from sticking to each other, separate layers with parchment paper; it will also allow you to take a portion out at a time.
Reheating Tips: Pop these pancakes in the toaster to reheat to a warm crispy consistency. For softer pancakes, heat them up in the microwave at 20-second intervals.