Easy and fluffy Paleo Blender ‘Buttermilk’ Pancakes packed with fiber and protein and topped off with a delicious refined sugar-free Spiced Peach syrup.
Nothing says “happy weekend” like homemade pancakes for breakfast, but let’s face it—pancakes aren’t exactly known for being healthy. While I usually start my day off with an early morning smoothie and coffee, I do love a hearty brunch on Sunday morning and my husband is also a huge fan of pancakes so I set out to make Paleo pancakes that were easy, healthy, free of many common allergens and—most importantly—delicious and as close to the ‘real thing’ as possible!
These pancakes are so fluffy and perfect that it’s hard to believe there’s no gluten, grain, dairy or refined sugar in them. Instead almond and tapioca flours are used along with eggs, almond milk plus some lemon juice to create a dairy-free ‘buttermilk’, and cinnamon and vanilla extract for flavoring. Using a blender also makes these pancakes super simple to prepare and helps whip the batter until light and lump free.
I then decided to create a topping that would make my pancakes taste just like a warm peach pie—minus the refined sugar and instead packed with nutrients, while still adding some natural sweetness. This tasty syrup is not only delicious, but also full of vitamins C, A and E as well as potassium, iron, flavanoids and fiber—thanks to this amazing little stone fruit! So you can feel good about sitting down to what feels like an indulgent breakfast treat 😉
This pancake recipe is also a perfect blank slate and totally customizable depending on what you’re in the mood for, so get creative with different add-ins like blueberries, lemon zest, nuts or chocolate chips and different toppings like berries, bananas, real maple syrup (of course) and whipped coconut cream!
- 1¼ cup almond flour
- 3 tablespoons tapioca flour or arrowroot starch
- 2 teaspoons baking powder (gluten free and double acting)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 2 eggs
- ½ cup almond or coconut milk (or other dairy free milk)
- 1 tablespoon honey or maple syrup
- 1 tablespoon coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice or apple cider vinegar
- 2 large ripe peaches, peeled, pitted and sliced
- ⅓ cup water
- 1-2 tablespoons maple syrup
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch of ground nutmeg
- Pinch of sea salt
- Lemon juice, from half of a small lemon
- Preheat oven to 200 degrees; have a baking sheet lined with parchment paper ready to keep cooked pancakes warm in the oven until ready to serve.
- Add wet ingredients to a blender and blend on high until well combined, about 1 minute. Next, add in dry ingredients and blend for another 30 seconds. Pour batter into a mixing bowl and set aside.
- Prepare peach syrup, by combining all ingredients EXCEPT lemon juice in a saucepan over medium heat. Allow to come to a low boil and then simmer for 10-15 minutes; stirring occasionally.
- While syrup is simmering, prepare pancakes by heating a griddle or a large skillet over medium heat. Lightly oil griddle with coconut oil or grass-fed butter. Working in batches, pour ¼ cup of the batter onto the griddle for each pancake. Allow to cook undisturbed until bubbles rise to the surface, about 1-2 minutes, then flip. Cook second side until nicely browned, about 1 minute more. Transfer the pancakes to prepared baking sheet and keep warm in the oven while you repeat with the remaining batter.
- Take syrup off heat when ready to serve and stir in lemon juice.
- Serve pancakes with warm Spiced Peach Syrup. Enjoy!
I hope you give this recipe a try! If you do, I’d love for you to leave a comment on this post or share a picture on Instagram with the tag #themodernbuttery. I love hearing from you and seeing your creations!
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