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!

How To Make This Recipe

1. In a large bowl, whisk together the honey or maple syrup, vanilla, eggs, milk, vinegar, and the oil.
2. In a separate bowl, mix the almond flour, tapioca starch, coconut flour, baking soda, and salt.
3. 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. Since these pancakes have no gluten, there’s no concern about over-mixing!
4. 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.
5. 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.
6. Top with your favorite toppings and enjoy!

Top Tips For Making

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

Pancake Topping Ideas

Maple syrup and butter are traditional pancake toppings for a reason, but here are some other ideas we love.

• Honey
• Nutella
• Peanut butter maple syrup and chocolate chips or cacao nibs
• Whipped topping and fruit, like strawberries, blueberries, or blackberries
• Chocolate syrup and vanilla ice cream
• Powdered sugar
• Cream cheese or mascarpone
• Lingonberry jam or fruit jelly
• Pie filling, like cherry

More Delicious Breakfast Recipes

• Peanut Butter Overnight Oats
• Fluffy Gluten-Free Pancakes
• Creamy Grits Recipe (And What Are Grits Anyway?)
• Crockpot Breakfast Casserole
• Paleo Pumpkin Breakfast Bake (Sweet Potato, Apple, Vanilla Bean)

Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!

Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!

Paleo Pancakes

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

5 from 1 vote

Print Recipe Save Saved! Pin Recipe

GO PREMIUM – AD FREE + MEAL PLANS

Prep Time 7 mins

Cook Time 10 mins

Course Breakfast

Cuisine American

Servings 3 servings

Calories 387 kcal

Ingredients

  

1x2x3x

• 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.

Video

Notes

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

Nutrition

Serving: 1servingCalories: 387kcalCarbohydrates: 21gProtein: 13gFat: 29gSaturated Fat: 4gCholesterol: 164mgSodium: 485mgPotassium: 61mgFiber: 6gSugar: 2gVitamin A: 238IUCalcium: 117mgIron: 2mgNet Carbs: 15g

Keyword dairy free, gluten free, grain free

Tried this recipe?Let us know how it was!

Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10 years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of two who lives in Memphis, TN.