25+ Delicious Holiday Paleo Griddle Recipes to Celebrate the Season

The holiday season is a time for gathering, sharing joy, and indulging in delicious meals.

But if you’re following a Paleo diet, it’s easy to feel like your options for holiday breakfasts are limited. Don’t worry—your holiday brunch table is about to get a whole lot more festive!

We’ve compiled a list of over 25 holiday-inspired Paleo griddle recipes that are both delicious and nourishing.

From classic favorites with a healthy twist to new flavors that will become instant traditions, these recipes are sure to bring the warmth and comfort of the season to your table.

Whether you’re making breakfast for your family on Christmas morning or hosting a New Year’s brunch, these recipes will keep you feeling great and ready to celebrate.

Get ready to whip up a variety of delectable pancakes, waffles, and griddle treats that highlight the best flavors of the season, all while staying true to your Paleo lifestyle.

These recipes are simple to prepare, packed with wholesome ingredients, and perfect for making memories that last long after the holiday season has ended.

25+ Delicious Holiday Paleo Griddle Recipes to Celebrate the Season

Finding healthy, Paleo-friendly recipes that still capture the magic and indulgence of the holiday season can be a challenge, but it’s not impossible.

With these 25+ holiday Paleo griddle recipes, you can make your festive mornings special and memorable without straying from your dietary goals.

Whether you opt for classic flavors like cinnamon apple pancakes or more unique creations like cranberry orange almond pancakes, there’s something for every taste.

These recipes provide the perfect opportunity to try something new and share nutritious, crowd-pleasing dishes with your loved ones.

So, gather your ingredients, heat up your griddle, and get ready to create a breakfast that will bring everyone to the table with smiles.

Holiday Cinnamon Apple Pancakes

These Paleo-friendly cinnamon apple pancakes are the perfect holiday breakfast to start your day with a touch of warmth and sweetness. Made with simple, whole food ingredients, they are free from gluten, dairy, and refined sugars while still being rich in flavor.

Ingredients

• 2 large eggs
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• 1/2 cup coconut flour
• 1/4 cup almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 large apple, peeled, cored, and finely diced
• 2 tablespoons honey or maple syrup (optional)
• 1 teaspoon vanilla extract
• Pinch of sea salt
• Coconut oil for greasing the griddle

Instructions

1. In a medium bowl, whisk together the eggs, almond milk, and vanilla extract.
2. In a separate large bowl, combine the coconut flour, almond flour, baking soda, cinnamon, nutmeg, and sea salt.
3. Gradually mix the wet ingredients into the dry ingredients, stirring until combined. The batter should be thick; add a touch more almond milk if needed for easier mixing.
4. Gently fold in the diced apple.
5. Preheat a griddle or large skillet over medium heat and grease it with coconut oil.
6. Spoon 1/4-cup portions of the batter onto the griddle. Cook for about 2-3 minutes per side or until the edges are golden and bubbles appear on the surface.
7. Flip and cook for another 2-3 minutes on the other side until golden brown.
8. Serve warm with a drizzle of honey or maple syrup and a sprinkle of extra cinnamon if desired.

This recipe pairs perfectly with a warm cup of herbal tea or coffee, adding a cozy holiday touch to your morning. The subtle sweetness of the apples combined with the warmth of the cinnamon creates a comforting breakfast that embodies the spirit of the season.

Gingerbread Sweet Potato Pancakes

These paleo gingerbread sweet potato pancakes bring holiday cheer to your breakfast table with their rich, spiced flavor and hearty texture. They are nutrient-dense, easy to make, and perfect for festive mornings.

Ingredients

• 1 cup cooked and mashed sweet potato
• 3 large eggs
• 1/2 cup coconut flour
• 1/4 cup almond flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sea salt
• 2 tablespoons maple syrup (optional)
• 1 teaspoon vanilla extract
• Coconut oil for greasing the griddle

Instructions

1. In a bowl, combine the mashed sweet potato, eggs, maple syrup (if using), and vanilla extract.
2. In another bowl, whisk together the coconut flour, almond flour, baking soda, ginger, cinnamon, cloves, nutmeg, and sea salt.
3. Slowly fold the wet ingredients into the dry ingredients until well combined; the batter will be thick.
4. Preheat a griddle or skillet over medium heat and lightly grease it with coconut oil.
5. Spoon 1/4-cup portions of the batter onto the griddle. Cook for about 3-4 minutes per side or until the pancakes are golden and cooked through.
6. Flip and cook for another 3-4 minutes on the other side until fully cooked and golden.
7. Serve with a dollop of coconut cream or a drizzle of pure maple syrup for added flavor.

These gingerbread sweet potato pancakes are a healthy twist on the holiday classic, giving you a rich, spiced treat that’s also filling and full of nutrients. They’re perfect for serving at family breakfasts or brunches during the holidays.

Cranberry Orange Paleo Pancakes

The combination of cranberry and orange is an iconic holiday pairing, and these paleo pancakes showcase their vibrant flavors perfectly. With the tartness of cranberries and the citrusy zest of orange, these pancakes are a refreshing take on holiday breakfast fare.

Ingredients

• 2 large eggs
• 1/2 cup coconut milk (or other plant-based milk)
• 1/4 cup almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon orange zest
• 1/2 cup fresh cranberries, chopped or slightly mashed
• 2 tablespoons honey or maple syrup (optional)
• Pinch of sea salt
• Coconut oil for greasing the griddle

Instructions

1. In a mixing bowl, whisk together the eggs, coconut milk, honey (if using), and vanilla extract.
2. In a separate bowl, combine the almond flour, coconut flour, baking soda, orange zest, and sea salt.
3. Mix the wet ingredients into the dry ingredients until a thick batter forms. Stir in the cranberries, ensuring they’re evenly distributed.
4. Heat a griddle or skillet over medium heat and lightly grease it with coconut oil.
5. Pour 1/4-cup portions of the batter onto the griddle. Cook for 2-3 minutes per side or until bubbles form and the edges are golden.
6. Flip the pancakes and cook for another 2-3 minutes until both sides are golden and the middle is cooked through.
7. Serve with a sprinkle of powdered coconut sugar or a drizzle of maple syrup for added sweetness.

The tart cranberries and zesty orange in these pancakes will brighten up any breakfast table, giving you that special holiday flair. They make a delightful addition to a festive breakfast spread, perfect for sharing with friends and family to create lasting memories.

Holiday Spiced Carrot Pancakes

These holiday spiced carrot pancakes are perfect for a cozy breakfast that’s both nutritious and delicious. Infused with warm spices and the natural sweetness of carrots, these pancakes are a festive treat that fits perfectly into a Paleo diet.

Ingredients

• 1 cup finely grated carrots
• 3 large eggs
• 1/2 cup coconut flour
• 1/4 cup almond flour
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• Pinch of sea salt
• 1/4 cup unsweetened coconut milk (or other plant-based milk)
• 1 teaspoon vanilla extract
• 2 tablespoons honey or maple syrup (optional)
• Coconut oil for greasing the griddle

Instructions

1. In a mixing bowl, whisk together the eggs, coconut milk, honey (if using), and vanilla extract.
2. Add the grated carrots and mix until evenly distributed.
3. In a separate bowl, combine the coconut flour, almond flour, baking soda, cinnamon, ginger, nutmeg, and sea salt.
4. Gradually fold the dry ingredients into the wet ingredients until fully combined; the batter should be thick.
5. Heat a griddle or large skillet over medium heat and lightly grease with coconut oil.
6. Spoon 1/4-cup portions of the batter onto the griddle. Cook for about 3-4 minutes per side or until golden and cooked through.
7. Flip and cook for another 3-4 minutes on the other side.
8. Serve warm with a touch of almond butter or a drizzle of pure maple syrup.

These spiced carrot pancakes bring the flavors of holiday baking to your breakfast table, creating a festive twist on a classic dish. The carrots add moisture and natural sweetness, while the spices give them a comforting, seasonal flavor that’s perfect for holiday mornings.

Peppermint Chocolate Paleo Pancakes

These peppermint chocolate pancakes are a holiday favorite, offering a delightful combination of chocolate and mint flavors. They’re rich, decadent, and made with Paleo-approved ingredients, making them a guilt-free indulgence.

Ingredients

• 3 large eggs
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• 1/4 cup unsweetened cocoa powder
• 1/2 cup almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon peppermint extract
• 1/4 teaspoon vanilla extract
• 2 tablespoons honey or maple syrup (optional)
• Pinch of sea salt
• 1/2 cup dairy-free chocolate chips (optional)
• Coconut oil for greasing the griddle

Instructions

1. In a bowl, whisk together the eggs, almond milk, honey (if using), peppermint extract, and vanilla extract.
2. In a separate bowl, combine the almond flour, cocoa powder, baking soda, and sea salt.
3. Slowly mix the dry ingredients into the wet ingredients until fully combined. Gently fold in the chocolate chips.
4. Preheat a griddle or skillet over medium heat and grease with coconut oil.
5. Spoon 1/4-cup portions of the batter onto the griddle. Cook for about 2-3 minutes per side or until the edges are set and the center is cooked through.
6. Flip and cook for an additional 2-3 minutes on the other side.
7. Serve with a light dusting of cocoa powder and crushed peppermint candies for a festive touch.

The peppermint chocolate pancakes are perfect for those who love holiday flavors with a twist. The peppermint adds a refreshing contrast to the rich cocoa, and the chocolate chips provide little bursts of indulgence. They’re ideal for holiday brunches or a special breakfast on a cold winter morning.

Coconut Cranberry Pancakes

These coconut cranberry pancakes are a delightful holiday breakfast option that brings together the natural sweetness of coconut with the tartness of cranberries. They’re perfect for starting the day on a festive note without compromising on nutrition.

Ingredients

• 2 large eggs
• 1/2 cup coconut milk (or other plant-based milk)
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon vanilla extract
• 1/4 cup unsweetened shredded coconut
• 1/2 cup fresh or frozen cranberries, chopped
• 2 tablespoons honey or maple syrup (optional)
• Pinch of sea salt
• Coconut oil for greasing the griddle

Instructions

1. In a medium bowl, whisk together the eggs, coconut milk, honey (if using), and vanilla extract.
2. In another bowl, combine the almond flour, coconut flour, baking soda, and sea salt.
3. Mix the wet ingredients into the dry ingredients until fully combined. Gently fold in the shredded coconut and cranberries.
4. Preheat a griddle or skillet over medium heat and lightly grease with coconut oil.
5. Spoon 1/4-cup portions of the batter onto the griddle. Cook for about 2-3 minutes per side or until golden and cooked through.
6. Flip and cook for another 2-3 minutes on the other side.
7. Serve with a sprinkle of shredded coconut and a few extra cranberries on top.

These coconut cranberry pancakes are an excellent addition to your holiday breakfast spread, combining a satisfying texture with a touch of tartness. The coconut adds a tropical flair, making them perfect for those seeking a holiday breakfast with an interesting twist.

Maple Pecan Paleo Pancakes

These maple pecan pancakes are perfect for a cozy holiday breakfast. They offer the rich, sweet flavor of maple syrup combined with the satisfying crunch of toasted pecans. This dish is simple to prepare, gluten-free, dairy-free, and a great way to start a special day.

Ingredients

• 3 large eggs
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 cup chopped pecans, plus extra for topping
• 2 tablespoons pure maple syrup (optional)
• Coconut oil for greasing the griddle

Instructions

1. In a large bowl, whisk together the eggs, almond milk, maple syrup (if using), and vanilla extract.
2. In a separate bowl, combine the almond flour, coconut flour, baking soda, sea salt, and cinnamon.
3. Gradually mix the dry ingredients into the wet ingredients until just combined. Gently fold in the chopped pecans.
4. Preheat a griddle or skillet over medium heat and lightly grease with coconut oil.
5. Pour 1/4-cup portions of the batter onto the griddle and cook for 3-4 minutes per side, or until golden brown and cooked through.
6. Flip and cook for an additional 3-4 minutes.
7. Serve warm, topped with extra chopped pecans and a drizzle of maple syrup.

These maple pecan pancakes are a delightful holiday breakfast option that combines a rich, sweet flavor with a satisfying crunch. The warm, nutty notes make them perfect for creating a cozy, festive atmosphere and are sure to impress family and friends during the holiday season.

Holiday Pumpkin Spice Pancakes

Pumpkin spice is synonymous with the holiday season, and these Paleo-friendly pancakes bring that beloved flavor to your breakfast table. With warm spices, real pumpkin, and a fluffy texture, these pancakes are perfect for holiday mornings.

Ingredients

• 1/2 cup pumpkin puree (fresh or canned, unsweetened)
• 3 large eggs
• 1/2 cup coconut flour
• 1/4 cup almond flour
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• 1 teaspoon vanilla extract
• Coconut oil for greasing the griddle

Instructions

1. In a mixing bowl, whisk together the pumpkin puree, eggs, almond milk, and vanilla extract until smooth.
2. In a separate bowl, combine the coconut flour, almond flour, baking soda, pumpkin pie spice, cinnamon, and sea salt.
3. Gradually add the dry ingredients to the wet ingredients, mixing until a thick batter forms.
4. Preheat a griddle or skillet over medium heat and grease with coconut oil.
5. Spoon 1/4-cup portions of the batter onto the griddle and cook for about 3-4 minutes per side, or until golden brown and the center is set.
6. Flip and cook for another 3-4 minutes on the other side.
7. Serve warm with a sprinkle of cinnamon and a dollop of coconut whipped cream for an extra festive touch.

These pumpkin spice pancakes are a holiday favorite that combines the flavors of the season with a healthy twist. They’re perfect for a leisurely brunch or a festive holiday breakfast, bringing that comforting taste of fall to your holiday table.

Cranberry Orange Pecan Pancakes

These cranberry orange pecan pancakes are a festive breakfast option that combines the tartness of cranberries, the bright citrus of orange, and the crunch of pecans. Perfect for holiday mornings, they’re full of flavor and made with Paleo-friendly ingredients.

Ingredients

• 2 large eggs
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• 1/4 cup almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon orange zest
• 1/2 cup fresh cranberries, chopped or slightly mashed
• 1/4 cup chopped pecans, plus extra for topping
• 2 tablespoons honey or maple syrup (optional)
• Coconut oil for greasing the griddle

Instructions

1. In a large bowl, whisk together the eggs, almond milk, honey (if using), and vanilla extract.
2. Add the orange zest and mix well.
3. In a separate bowl, combine the almond flour, coconut flour, baking soda, and sea salt.
4. Gradually mix the dry ingredients into the wet ingredients until combined. Gently fold in the cranberries and pecans.
5. Preheat a griddle or skillet over medium heat and lightly grease with coconut oil.
6. Spoon 1/4-cup portions of the batter onto the griddle and cook for 2-3 minutes per side or until the edges are golden and the center is cooked through.
7. Flip and cook for another 2-3 minutes on the other side.
8. Serve warm with a sprinkle of chopped pecans and a drizzle of honey or maple syrup.

These cranberry orange pecan pancakes are bursting with holiday flavor and texture, making them a festive addition to any holiday breakfast spread. The combination of sweet and tart flavors with a touch of crunch will leave you feeling satisfied and in the holiday spirit.

Gingerbread Paleo Pancakes

These gingerbread pancakes bring the warm, spicy flavors of holiday gingerbread to a breakfast treat. Made with simple, Paleo-friendly ingredients, they’re perfect for celebrating the season without sacrificing taste.

Ingredients

• 3 large eggs
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon sea salt
• 1/4 cup molasses (optional for a richer flavor)
• 1/2 teaspoon vanilla extract
• Coconut oil for greasing the griddle

Instructions

1. In a large bowl, whisk together the eggs, almond milk, molasses (if using), and vanilla extract until smooth.
2. In a separate bowl, combine the almond flour, coconut flour, baking soda, ginger, cinnamon, nutmeg, cloves, and sea salt.
3. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
4. Preheat a griddle or skillet over medium heat and grease with coconut oil.
5. Pour 1/4-cup portions of the batter onto the griddle and cook for 3-4 minutes per side or until the pancakes are golden brown and cooked through.
6. Flip and cook for another 3-4 minutes on the other side.
7. Serve warm with a sprinkle of powdered coconut sugar or a drizzle of warm maple syrup.

The gingerbread pancakes are a nostalgic holiday breakfast that’s rich in warm spices and festive flavor. Perfect for a holiday brunch or breakfast, they’re sure to fill your kitchen with the comforting scents of gingerbread and bring a smile to everyone’s face.

Cinnamon Apple Paleo Pancakes

These cinnamon apple pancakes combine sweet, tart apples with warm cinnamon for a breakfast that’s as delicious as it is festive. Perfect for a holiday morning, they’re Paleo-friendly and filled with the flavors of the season.

Ingredients

• 3 large eggs
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• 1/4 cup almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla extract
• 1 apple, peeled, cored, and finely chopped
• 2 tablespoons honey or maple syrup (optional)
• Coconut oil for greasing the griddle

Instructions

1. In a mixing bowl, whisk together the eggs, almond milk, honey (if using), and vanilla extract.
2. In another bowl, combine the almond flour, coconut flour, baking soda, cinnamon, and sea salt.
3. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
4. Gently fold in the chopped apple.
5. Preheat a griddle or skillet over medium heat and lightly grease with coconut oil.
6. Spoon 1/4-cup portions of the batter onto the griddle. Cook for 3-4 minutes per side or until golden brown and cooked through.
7. Flip and cook for another 3-4 minutes on the other side.
8. Serve warm with a dusting of cinnamon and a drizzle of honey or a dollop of almond butter.

These cinnamon apple pancakes are a perfect way to celebrate the holiday season. The sweetness of the apple combined with the warm cinnamon makes them a comforting, satisfying breakfast option. They’re ideal for cozy mornings spent with family or a special treat to start your day.

Holiday Cranberry Orange Almond Pancakes

The combination of cranberry, orange, and almond is a classic holiday flavor trio that makes these pancakes a standout breakfast choice. Packed with tangy cranberries, bright orange zest, and crunchy almonds, these pancakes are both festive and nourishing.

Ingredients

• 2 large eggs
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• 1/4 cup almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon orange zest
• 1/2 cup fresh or frozen cranberries, chopped
• 1/4 cup chopped almonds
• 2 tablespoons honey or maple syrup (optional)
• Coconut oil for greasing the griddle

Instructions

1. In a bowl, whisk together the eggs, almond milk, honey (if using), and vanilla extract.
2. Stir in the orange zest.
3. In a separate bowl, combine the almond flour, coconut flour, baking soda, and sea salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a thick batter forms. Gently fold in the cranberries and chopped almonds.
5. Preheat a griddle or skillet over medium heat and grease with coconut oil.
6. Spoon 1/4-cup portions of the batter onto the griddle and cook for 3-4 minutes per side or until golden brown and fully cooked.
7. Flip and cook for another 3-4 minutes on the other side.
8. Serve warm with a sprinkle of sliced almonds and a light drizzle of honey or maple syrup.

These cranberry orange almond pancakes are a festive way to start your holiday day. The tangy cranberries pair beautifully with the bright citrus and crunchy almonds, creating a breakfast that’s as satisfying as it is flavorful. They’re perfect for sharing with loved ones or for a special treat just for you.

Coconut Chocolate Chip Paleo Pancakes

These coconut chocolate chip pancakes are a festive and indulgent holiday breakfast that’s both satisfying and guilt-free. The combination of rich chocolate chips, sweet coconut, and a light, fluffy texture will bring joy to your morning and make your holiday extra special.

Ingredients

• 3 large eggs
• 1/2 cup unsweetened coconut milk (or other plant-based milk)
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla extract
• 1/2 cup unsweetened shredded coconut
• 1/4 cup dark chocolate chips (dairy-free if needed)
• Coconut oil for greasing the griddle

Instructions

1. In a mixing bowl, whisk together the eggs, coconut milk, and vanilla extract until smooth.
2. In a separate bowl, combine the almond flour, coconut flour, baking soda, and sea salt.
3. Gradually mix the dry ingredients into the wet ingredients until combined.
4. Fold in the shredded coconut and chocolate chips until evenly distributed.
5. Preheat a griddle or skillet over medium heat and lightly grease with coconut oil.
6. Pour 1/4-cup portions of the batter onto the griddle and cook for 3-4 minutes per side or until golden brown and cooked through.
7. Flip and cook for an additional 3-4 minutes.
8. Serve warm, topped with extra shredded coconut and a few more chocolate chips if desired.

These coconut chocolate chip pancakes offer a rich and festive twist on your usual holiday breakfast. The combination of coconut and chocolate delivers a decadent treat that pairs beautifully with a cup of warm almond milk or coffee. Perfect for those who want a breakfast that feels like dessert!

Paleo Holiday Cranberry Walnut Pancakes

These cranberry walnut pancakes are a delightful holiday breakfast, featuring the perfect blend of tart cranberries and the satisfying crunch of walnuts. They’re packed with holiday flavor and are ideal for a cozy breakfast during the festive season.

Ingredients

• 3 large eggs
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• 1/4 cup almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh or frozen cranberries, roughly chopped
• 1/4 cup chopped walnuts
• 2 tablespoons honey or maple syrup (optional)
• Coconut oil for greasing the griddle

Instructions

1. In a bowl, whisk together the eggs, almond milk, honey (if using), and vanilla extract.
2. Stir in the chopped cranberries and walnuts.
3. In a separate bowl, combine the almond flour, coconut flour, baking soda, and sea salt.
4. Gradually mix the dry ingredients into the wet ingredients until fully combined.
5. Preheat a griddle or skillet over medium heat and lightly grease with coconut oil.
6. Pour 1/4-cup portions of the batter onto the griddle and cook for 3-4 minutes per side or until the pancakes are golden brown and cooked through.
7. Flip and cook for another 3-4 minutes.
8. Serve warm, sprinkled with additional walnuts and a drizzle of honey or maple syrup.

These cranberry walnut pancakes are perfect for adding a seasonal touch to your holiday breakfast. The tartness of cranberries pairs beautifully with the crunch of walnuts, creating a breakfast that is both hearty and full of festive flavors. They’re ideal for making holiday mornings special and memorable.

Lemon Blueberry Paleo Pancakes

Bright and refreshing, these lemon blueberry pancakes are an uplifting breakfast that adds a touch of elegance to your holiday table. Packed with juicy blueberries and a hint of citrus, they’re a perfect way to start your holiday morning.

Ingredients

• 3 large eggs
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• 1/4 cup almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• 1/2 cup fresh or frozen blueberries
• 2 tablespoons honey or maple syrup (optional)
• Coconut oil for greasing the griddle

Instructions

1. In a mixing bowl, whisk together the eggs, almond milk, honey (if using), vanilla extract, and lemon zest.
2. In a separate bowl, combine the almond flour, coconut flour, baking soda, and sea salt.
3. Gradually mix the dry ingredients into the wet ingredients until combined. Gently fold in the blueberries.
4. Preheat a griddle or skillet over medium heat and lightly grease with coconut oil.
5. Pour 1/4-cup portions of the batter onto the griddle and cook for 3-4 minutes per side, or until golden brown and cooked through.
6. Flip and cook for an additional 3-4 minutes on the other side.
7. Serve warm, topped with extra blueberries and a light drizzle of honey or maple syrup.

These lemon blueberry pancakes bring a refreshing and bright twist to your holiday breakfast. The zesty lemon zest and the natural sweetness of the blueberries make them perfect for those who want something light yet festive. Ideal for a holiday brunch, these pancakes are sure to brighten up any breakfast table.

Note: More recipes​ are coming soon!