Paleo Pancakes (Gluten Free, Dairy Free)

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!

🥞 What Makes This Recipe So Good

• If a stack of buttery, tender pancakes is a routine part of your weekend mornings, you’re about to be very excited. This recipe gives you perfectly paleo pancakes that are SO easy to make and only need a handful of pantry staple ingredients.
• Thanks to the perfect combination of almond flour, coconut flour, and tapioca starch, these pancakes are every bit as thick and fluffy as traditional pancakes. They’re completely paleo, gluten free, grain free, dairy free, and refined-sugar free, though, and naturally sweetened with your choice of maple syrup or honey.

• You can use this same pancake recipe to make paleo waffles instead! I like to use my Dash mini waffle makers to make them in fun shapes and designs. My kids love the recipe as-is, but there’s something extra fun about gluten-free waffles shaped like spider webs for Halloween.

🍖 Must-Try Paleo Recipes

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👩🏼‍🍳 Chef’s Tips

• If you accidentally use too much almond milk and end up with a pancake batter that’s too thin, just let it sit for a few minutes. That’s one of the great things about coconut flour – it’s super thirsty. Give the coconut flour time to absorb some of the excess moisture and the batter will thicken.
• Another thing I really love about these paleo pancakes is the texture! Because we’re using fine or superfine almond flour, the pancakes aren’t gritty or grainy at all. If you don’t have fine almond flour, you can use a flour sifter to sift the almond flour (and coconut flour and tapioca starch, for that matter) into the mixing bowl. Alternately, you can put all the dry ingredients in a blender or food processor and pulse them until they’re fine and fully combined.
• Paleo pancakes are a solid make-ahead option for busy mornings. I like to keep a stash in the freezer so I can toss a couple in the toaster on those days when I just don’t feel like cooking. For freezer pancakes, prepare the paleo pancakes exactly as written below. Let the pancakes cool completely, then spread them out on a sheet pan. Make sure they don’t overlap, or they’ll stick together! Place the sheet pan in the freezer for 30 minutes to let the pancakes set up. After that, just transfer them to a food-safe freezer bag and freeze them up to 2 months. Reheat them in the microwave or toaster when you’re ready to eat!

🧇 More Delicious Breakfast Recipes

• Peanut Butter Overnight Oats
• Chicken Omelette
• Fluffy Gluten-Free Pancakes
• Breakfast Pizza with Sausage, Bacon, and Scrambled Eggs
• Easy Jack O Lantern Pancakes
• Whole30 Breakfast Tacos
• Creamy Grits Recipe (And What Are Grits Anyway?)
• Crockpot Breakfast Casserole
• Paleo Pumpkin Breakfast Bake (Sweet Potato, Apple, Vanilla Bean)
• Breakfast Taco Casserole
• Daily Harvest Review – Organic Meals and Fall Feels

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5 from 4 votes

Paleo Pancakes (Gluten Free, Dairy Free)

Prep:15 minutes minutes

Cook:15 minutes minutes

Total:30 minutes minutes

These perfect paleo pancakes are super fluffy and irresistibly easy to make. Bonus – they're also grain free, gluten free, dairy free, and refined-sugar free!

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4 servings

Ingredients

• ▢ ghee to grease skillet

Paleo Pancakes | Wet Ingredients

• ▢ 2 tablespoons maple syrup or honey
• ▢ 1 teaspoon pure vanilla extract
• ▢ 3 large eggs
• ▢ ⅓ cup almond milk or coconut milk, plus more as needed
• ▢ 1 teaspoon white vinegar or apple cider vinegar
• ▢ 2 tablespoons neutral-flavored oil avocado oil, refined coconut oil, etc.

Paleo Pancakes | Dry Ingredients

• ▢ ¾ cup fine blanched almond flour
• ▢ ¼ cup tapioca starch
• ▢ ¼ cup coconut flour
• ▢ 1 teaspoon fresh baking soda
• ▢ 1 big pinch salt approximately ⅛ teaspoon

Suggested Toppings or Mix-Ins (All Optional)

• ▢ blueberries
• ▢ paleo chocolate chips
• ▢ thinly sliced bananas
• ▢ ghee
• ▢ whipped coconut cream
• ▢ sliced strawberries

Equipment

• 2 large mixing bowls
• 2 whisks
• Large skillet or griddle
• ladle or measuring cup, or batter dispenser
• Spatula
• Large plate

Instructions 

• Add 2 tablespoons maple syrup, 1 teaspoon pure vanilla extract, 3 large eggs, ⅓ cup almond milk, 1 teaspoon white vinegar, and 2 tablespoons neutral-flavored oil to large mixing bowl. Whisk ingredients together until fully combined. Set bowl aside.
  
• Add ¾ cup fine blanched almond flour, ¼ cup tapioca starch, ¼ cup coconut flour, 1 teaspoon fresh baking soda, and 1 big pinch salt to separate bowl. Whisk until dry ingredients are well blended.
  
• Slowly pour dry mixture into bowl of wet ingredients, whisking constantly to thoroughly incorporate all ingredients. Mix until ingredients are fully combined to form pancake batter.
  
• Optional: For thinner batter, add 1 additional tablespoon almond milk and whisk to incorporate. Repeat with additional tablespoon milk if needed to achieve desired consistency.
  
• Optional: For pancakes with mix-ins (blueberries, paleo chocolate chips, etc.) prepare batter as instructed. After combining dry and wet ingredients, gently fold in mix-ins until fully incorporated. Be careful not to overmix.
• Heat skillet or griddle over medium heat. When pan is warm, add small amount of ghee and let melt, swirling pan as needed to distribute ghee across surface.
• Once ghee is melted, ladle approximately ⅓ cup prepared pancake batter into skillet. Repeat as able, depending on size of skillet or griddle, being careful not to let pancakes touch or spread together.
• Cook pancakes 2 to 3 minutes, or until bubbles begin to form on top layers of pancakes. Carefully slide spatula under pancake, then lift pancake from skillet, flip pancake over, and place pancake wet-side down on skillet or griddle.
• Continue cooking pancakes 2 to 3 minutes or until underside of pancakes is golden brown. Carefully slide spatula under pancake to lift pancake from skillet, then transfer pancake to large plate.
• Once all cooked pancakes have been removed from skillet, repeat entire process with remaining pancake batter. Add more ghee to skillet as needed to prevent pancakes sticking or burning.
• Once all pancake batter has been used to make fully-cooked pancakes, serve pancakes warm with desired toppings (thinly sliced bananas, ghee, whipped coconut cream, sliced strawberries, etc.) and preferred sides.

Notes

• Make it Vegan: Replace eggs with flax eggs. Be sure to use maple syrup instead of honey. Use neutral oil or paleo plant-based butter instead of ghee to cook pancakes.
• Leftovers: Refrigerate leftover pancakes in an airtight container up to 3 days. Reheat in the microwave, the toaster, or the oven.

Video

Nutrition Information

Serving Size: 1serving, Calories: 330kcal, Protein: 11g, Fat: 21g, Saturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 140mg, Sodium: 457mg, Potassium: 422mg, Total Carbs: 24g, Fiber: 6g, Sugar: 10g, Net Carbs: 18g, Vitamin A: 205IU, Vitamin C: 13mg, Calcium: 116mg, Iron: 3mg

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