Paleo Pancakes

These paleo pancakes are so tall and fluffy! This recipe is quick and easy to make, and the whole family will adore them for breakfast or brunch, just like mine does. Grain free, gluten free, and dairy free, too. Just pure, paleo pancake-y goodness!

Why These Pancakes Are So Good

• Thick, fluffy, and delectably sweet, these pancakes are surprisingly easy (and tasty!) for paleo, gluten free, grain free, and dairy free!
• We perfected this recipe to get these pancakes thick and fluffy, sweet, and delicious by using almond flour, coconut flour, tapioca starch, and sweetening them with honey or maple syrup. The combination is just delicious!
• A couple of easy swaps make these paleo pancakes vegan, too!

Chef’s Tips

• For vegan pancakes, use maple syrup instead of honey, non-dairy milk, and flax egg instead of traditional eggs.

More Delicious Breakfast Recipes

• Peanut Butter Overnight Oats
• Fluffy Gluten-Free Pancakes
• Easy Jack O Lantern Pancakes
• Creamy Grits Recipe (And What Are Grits Anyway?)
• Crockpot Breakfast Casserole
• Paleo Pumpkin Breakfast Bake (Sweet Potato, Apple, Vanilla Bean)
• Daily Harvest Review – Organic Meals and Fall Feels

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5 from 4 votes

Paleo Pancakes

Prep:7 minutes

Cook:10 minutes

These delectably sweet and surprisingly easy pancakes are paleo, gluten free, and dairy free, too!

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3 servings

Ingredients

• ▢ 2 tablespoons honey or maple syrup
• ▢ 2 tablespoons neutral oil like avocado or melted refined coconut oil
• ▢ 3 eggs
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1/3 cup milk of choice almond, coconut, etc.
• ▢ 1 teaspoon vinegar
• ▢ 3/4 cup almond flour
• ▢ 1/4 cup tapioca starch
• ▢ 1/4 cup coconut flour
• ▢ 1 teaspoon baking soda
• ▢ salt big pinch

Instructions 

• In a large bowl, whisk together the honey or maple syrup, vanilla, eggs, milk, vinegar, and the oil.
• In a separate bowl, mix the almond flour, tapioca starch, coconut flour, baking soda, and salt.
• Combine both bowls and mix until everything is fully combined. If you like thinner pancakes, add an additional 1 or 2 tablespoons of milk and stir.
• Scoop the batter into a 1/3 measuring cup. Very slowly pour the batter onto a pan or greased griddle over medium heat to make one pancake.
• Cook each pancake about 2 or 3 minutes, or until the batter begins to bubble and puff up. Flip the pancake and cook until it is golden brown. Repeat with the rest of the batter.
• Top with ghee and maple syrup, honey, whipped topping and fruit, or your favorite toppings.

Notes

• Vegan: Use maple syrup instead of honey, flax egg instead of eggs, and non-dairy milk

Video

Nutrition Information

Serving: 1serving, Calories: 387kcal, Carbohydrates: 21g, Protein: 13g, Fat: 29g, Saturated Fat: 4g, Cholesterol: 164mg, Sodium: 485mg, Potassium: 61mg, Fiber: 6g, Sugar: 2g, Vitamin A: 238IU, Calcium: 117mg, Iron: 2mg, Net Carbs: 15g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik