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A plate of four paleo pancakes with sliced bananas.
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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 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 245kcal
Author: Justin Coit

Ingredients

  • ½ cup almond flour
  • 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.

Video

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.

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