Paleo Pancakes with a Pink Lemonade Twist Recipe
by Analiese Trimber
- Rolling pin or wine bottle
- Electric griddle or large pan
- 1 Lemon
- ½ cup Freeze-dried strawberries
- 1 ¼ cups Plant-based milk
- ½ cup Raspberry lemonade
- 2 Eggs
- 2 tbsp Coconut oil
- 3 tbsp Maple syrup
- 1 ½ cups Otto's cassava flour
- 1 tbsp Baking powder
- ½ tsp Sea salt
- ½ cup Fresh raspberries
1Zest lemon. Place freeze dried strawberries in a small plastic bag. Crush with a rolling pin or heavy object like a wine bottle.
2In a bowl, whisk milk, lemonade, lemon zest, eggs, coconut oil, and maple syrup.
3Add flour, freeze dried strawberries, baking powder, sea salt, and whisk. Let thicken for 5 minutes.
4Heat electric griddle or a large pan. Grease pan if necessary. Add spoonfuls of batter and cook for 2-3 minutes, or until bubbles form and pop.·Flip and cook for another 2-3 minutes. Serve with raspberries and other optional toppings.
Pink Lemonade Paleo Pancakes Stack
Your paleo breakfast game just totally changed with these paleo pancakes with a pink lemonade twist! These easy paleo pancakes are flavored after one of our favorite beverages: pink lemonade! Typically, pink lemonade is regular lemonade, with raspberry and/or strawberry puree added. To mimic those flavors in our paleo pancake recipe, we substitute some of our milk with raspberry lemonade, and add crushed freeze dried strawberries to our pancake batter. You’re left with a nourishing pancake recipe that has 461 calories, 65 grams carbohydrates, 22 grams fat, and 6 grams protein per serving.
Making paleo pancakes might seem hard, but you only need a few paleo ingredient swaps to make it happen. First, we use cassava flour instead of regular baking flour to make these paleo pancakes with a pink lemonade twist. Many paleo pancake recipes might use almond flour instead, but cassava flour has a higher carbohydrate count, which lends itself nicely to pancakes. Just remember – cassava flour is a different product than tapioca flour!
These cassava flour pancakes call for a few liquid ingredients, including your choice of non-dairy milk. While you could use almond milk in this recipe, canned coconut milk will increase the fat content of our paleo pancakes, making them nice and fluffy. Just whisk your milk with your raspberry lemonade, coconut oil, eggs, and maple syrup, and you’re well on your way to making these delicious paleo pancakes with a pink lemonade twist!
Once you’ve cooked your batter, feel free to enjoy your pancakes with paleo-approved toppings like fresh fruit, lemon zest, and melted coconut butter or maple syrup. Don’t be afraid to make an epic stack out of these paleo pancakes with a pink lemonade twist – they’re not your average paleo pancake, after all.