There’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
- Almond flour — Using almond flour adds texture and flavor and provides a boost of protein to the pancakes.
- Tapioca flour — 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 — 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
Step 1: In a large mixing bowl, add the eggs, almond milk, and vanilla extract.
Step 2: Whisk the wet ingredients until well combined.
Step 3: Add the almond flour, tapioca flour, coconut flour, baking soda, and salt.
Step 4: Whisk together until everything is combined.
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.
Tips For This Recipe
- If you’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, you’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 you’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. It’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.
- Don’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.
Frequently Asked Questions
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.
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.
While I don’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.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Paleo Pancake Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Paleo Pancakes
Ingredients
- ½ cup almond flour
- ⅓ cup tapioca flour
- ¼ cup coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- 4 eggs
- ¼ 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.
Notes
- If you’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, you’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 you’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. It’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.
- Don’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.
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