Breakfast being my favorite meal, and usually my first experiment in the kitchen of the day, making something grain-free was at the top of my list. During the week, I opt for green smoothies and on-the-go baked goods for breakfast, but when Saturday morning rolls around and we stroll lazily into the kitchen, there’s one thing on my mind. Pancakes.
What’s great about pancakes is that they’re, a) very easy to make paleo and b) fun to spice up with different flavors. And now that we’re fully immersed in the chilly weather of fall, the warm flavors of vanilla and chai seemed like the perfect way to go.
But before we talk about the flavors of these glorious pancakes, we just have to chat about the texture. If you’ve baked with coconut flour before, then you understand, but if you haven’t, let me just say, you may never turn back. Coconut flour, which is naturally gluten-free and a staple in many paleo bakers’ pantries, brings an amazing light, fluffy texture to baked goods that is unparalleled by any other flour. Which of course, makes it perfect for paleo pancakes.