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Home ยป Breakfast ยป Paleo Pancakes

Paleo Pancakes

Published: Sep 13, 2021 by Justin Coit

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These super easy Paleo Pancakes take next to no time to whip up and always come out light and fluffy. They're beautifully golden brown and are the perfect start to any morning. And the best part is that you only need a handful of ingredients!

A stack of paleo pancakes with sliced bananas on top and around the pancakes with syrup dripping down.
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Pinterest graphic of a close up view of a stack of paleo pancakes and sliced bananas.
Pinterest graphic of a stack of pancakes with a wedge cut out, stuck on a fork.
Pinterest graphic of an overhead view of a stack of pancakes with sliced bananas and syrup.
Pinterest graphic of a stack of paleo pancakes with sliced bananas.

Thereโ€™s nothing more exciting than pancakes for breakfast, especially these delicious paleo pancakes. While some paleo pancakes may come out dense or tasting nothing like regular pancakes due to the substitutions for flour, these pancakes do not! They are perfectly golden on the outside and super fluffy and soft on the inside.

These pancakes are also grain-free, gluten-free, and dairy-free. Enjoy them immediately, or make a large batch to reheat throughout the week for a stress-free morning! If you want a larger breakfast, make these with my Air Fryer Bacon! They're a hands-off recipe so you don't have to worry about them while flipping your pancakes.

Key Ingredients You Need

Ingredients needed for paleo pancakes.
  • Almond flour โ€” Using almond flour adds texture and flavor and provides a boost of protein to the pancakes. 
  • Tapioca flour โ€” The tapioca helps add crispness to the exterior of the pancakes and makes the interior light and airy. Since this is a gluten-free recipe, tapioca flour helps bind everything together as well.
  • Baking soda โ€” A little bit goes a long way. Make sure your baking soda is not expired, as it helps with making the pancakes fluffy. 

How to Make Paleo Pancakes

Set of two photos showing wet ingredients added to a bowl and whisked together.

Step 1: In a large mixing bowl, add the eggs, almond milk, and vanilla extract.

Step 2: Whisk the wet ingredients until well combined.

Set of two photos showing dry ingredients added to the batter then whisked together.

Step 3: Add the almond flour, tapioca flour, coconut flour, baking soda, and salt.

Step 4: Whisk together until everything is combined.

Set of two photos showing melting ghee in a skillet and then a pancake being flipped over.

Step 5: Heat a skillet over medium-high heat and add in the ghee. Let the ghee melt and coat the bottom of the skillet.

Step 6: Pour the batter into a skillet (making pancakes approximately 4 inches in diameter) and cook for about 2 minutes on each side.

Stack of paleo pancakes with pancakes on top with a wedge cut out, stuck on the fork.

Tips For This Recipe

  • If youโ€™ve never worked with almond flour before, storing the flour in the fridge will help preserve its freshness longer! 
  • I do not recommend changing the amount of flours listed. Coconut flour, in particular, is very high in fiber, leading to it being dry and will absorb a ton of moisture. If you increase the amount of coconut flour in this recipe, youโ€™ll end up with dry pancakes if you do not offset it with additional liquid ingredients. 
  • When measuring the flours, be sure not to overpack the measuring cup or youโ€™ll end up with too much flour. Fluff the flours up with a fork before spooning them into a measuring cup.
  • You should not let the batter sit for long. Itโ€™s best to cook the batter immediately as the baking soda has been activated and will lose its effectiveness if it sits for too long.
  • Donโ€™t overcrowd the pan. Allow enough room for the pancakes to cook or they might blend into each other. You also want enough space to be able to comfortably flip the pancakes.
  • For the best flavor, I recommend using real vanilla extract and not artificial extract.
Close up of a stack of four pancakes with syrup dripping down and slices of bananas around.

Frequently Asked Questions

Can I make this ahead of time?

You can definitely make this recipe ahead of time. You can even double the batch and meal prep the extra pancakes for the week. Simply allow the pancakes to cool before storing them in airtight containers in the fridge. You can reheat the paleo pancakes in the microwave or on the stovetop. ย 

Can I freeze this?

These paleo pancakes are a freezer-friendly recipe. You can flash freeze the pancakes in a single layer on a lined sheet pan before transferring them to a freezer-safe bag. This way, you can pull them out as needed without them being frozen together.

Can I use almond meal instead of almond flour?

While I donโ€™t recommend changing the measurements of the flours listed, almond meal and almond flour can be used interchangeably for this recipe. I personally prefer using almond flour.
Almond flour comes from blanched almonds, which have had the skins removed, whereas almond meal still has the skin on. Almond flour has a finer texture, whereas almond meal is a bit more coarse. Since this is not a delicate recipe you can use either one without affecting the pancakes.ย 


IF YOU LOVE THIS RECIPE TRY THESE OUT!

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    Air Fryer Bacon

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    Shakshuka

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If youโ€™ve tried this Paleo Pancake Recipe, then donโ€™t forget to leave me a 5 star rating and let me know how it went in the comments below!

A plate of four paleo pancakes with sliced bananas.
Print Recipe
3 from 1 vote

Paleo Pancakes

These super easy Paleo Pancakes take next to no time to whip up and always come out light and fluffy. They're beautifully golden brown and are the perfect start to any morning. And the best part is that you only need a handful of ingredients!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 245kcal
Author: Justin Coit

Ingredients

  • ยฝ cup almond flour
  • โ…“ cup tapioca flour
  • ยผ cup coconut flour
  • ยฝ tsp baking soda
  • ยผ tsp salt
  • 4 eggs
  • ยผ cup almond milk
  • 1 tsp vanilla extract
  • 1 tbsp ghee
  • Optional: bananas and maple syrup for garnish

Instructions

  • In a large mixing bowl, whisk together all wet ingredients (eggs, almond milk, and vanilla extract) until everything is combined.
  • Next, add in all dry ingredients (almond flour, tapioca flour, coconut flour, baking soda, and salt) and whisk together until everything is combined.
  • Heat a skillet over medium high heat and add in ghee. Let the ghee melt and coat the bottom of the skillet.
  • Pour in batter to into skillet (making pancakes approximately 4 inches in diameter) and cook about 2 minutes on each side.
  • Optional to serve with sliced bananas and maple syrup.

Video

Notes

  • If youโ€™ve never worked with almond flour before, storing the flour in the fridge will help preserve its freshness longer!ย 
  • I do not recommend changing the amount of flours listed. Coconut flour, in particular, is very high in fiber, leading to it being dry and will absorb a ton of moisture. If you increase the amount of coconut flour in this recipe, youโ€™ll end up with dry pancakes if you do not offset it with additional liquid ingredients.ย 
  • When measuring the flours, be sure not to overpack the measuring cup or youโ€™ll end up with too much flour. Fluff the flours up with a fork before spooning them into a measuring cup.
  • You should not let the batter sit for long. Itโ€™s best to cook the batter immediately as the baking soda has been activated and will lose its effectiveness if it sits for too long.
  • Donโ€™t overcrowd the pan. Allow enough room for the pancakes to cook or they might blend into each other. You also want enough space to be able to comfortable flip the pancakes.
  • For the best flavor, I recommend using real vanilla extract and not artificial extract.

Nutrition

Calories: 245kcal | Carbohydrates: 16g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 381mg | Potassium: 64mg | Fiber: 4g | Sugar: 1g | Vitamin A: 238IU | Calcium: 73mg | Iron: 2mg
*Nutrition Disclaimer
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Reader Interactions

Comments

  1. Elsie Bahia says

    October 03, 2021 at 9:31 am

    The written recipe does not include baking powder. No wonder why my pancakes were flat:(

    Reply
    • Justin Coit says

      October 04, 2021 at 3:44 pm

      Hi Elsie- this recipe was created for people who observe the Paelo diet. The paleo diet cannot use Baking Powder, it's not allowed. I have another pancake recipe on my site that would be better for you: https://cookingwithcoit.com/easy-sheet-pan-pancakes/

      Thanks

      Reply
      • Mary says

        May 31, 2022 at 7:59 am

        Making Paleo baking powder will work! Using arrowroot, baking soda, cream of tartar

  2. Connor says

    January 26, 2022 at 3:38 am

    3 stars
    Tastes very eggy - is that your experience? Any recommendations on how to change? Maybe scaling up milk and down eggs?

    Reply
    • Justin Coit says

      January 26, 2022 at 8:21 pm

      Hi Connor- I have never felt that these pancakes tasted eggy. Did you use all of the other ingredients my recipe calls for exactly or did you make modifications? Thanks!

      Reply
3 from 1 vote

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Hi, Iโ€™m Justin. By day I'm a commercial director and photographer but in my free time, I make deliciously clean comfort food for my family and friends.

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