Paleo Pancakes

Paleo Pancakes
08/01/2015 Olivia

Chestnut Flour Pancakes

From Hemsley + Hemsley


115g / 1 cup chestnut flour
3 medium eggs (room temperature)
250ml / 1 cup water
250ml / 1 cup coconut yoghurt
Honey to taste
3/4 – 1 tsp orange blossom extract


  • Place the chestnut flour in a bowl and make a well in the middle
  • Beat in eggs, one a a time, then add the water a little at a time, whisking continuously until you have a smooth batter.
  • Leave the batter to rest for 15 minutes.
  • Meanwhile, stir the honey and orange blossom extract into the yoghurt and set aside.
  • Heat your frying pan and brush with coconut oil or ghee.
  • Whisk the batter again and put 2 or 3 tablespoons into the pan then tilt to evening coat the bottom of the pan.
  • Cook for a minute or so until the pancake lifts easily from the bottom of the pan, then turn over and cook the other side.
  • Stack up and keep warm until ready to serve.
  • Put a dollop (or two) of the yoghurt into the middle of the pancake and fold or roll in half.
  • Drizzle with extra honey if desired.


Vegan Almond Pancakes

From A House in the Hills.


2 cups ground almonds
3 firm bananas
2 tablespoons flax
6 tablespoons warm water
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 tablespoon cinnamon
pinch of sea salt
coconut oil for cooking
Serving options: frozen berries made into a compote, coconut yoghurt (see recipe above), chopped nuts, nut butter…


  • Prepare flax “eggs” by combining ground flax with water.  Leave in the fridge for 15- 30 minutes to set.
  • Mash bananas and combine with ground almonds.
  • Add baking soda, nutmeg, cinnamon and combine thoroughly.
  • Add flax “eggs” and mix well.
  • Scoop  1 1/2 tablespoons of pancake mixture into a well oiled frying pan and cook over medium low heat for 2-3 minutes (shape your pancake with a spoon if needed to get the shape you’d like!)
  • Flip and cook the other side for 1-2 minutes, or until it’s lightly browned.
  • Serve with a topping of your choice!
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