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Stack of paleo pancakes with a pat of butter and syrup with blueberries to the side
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Paleo Pancakes

These delectably sweet and surprisingly easy pancakes are paleo, gluten free, and dairy free, too!
Course Breakfast
Cuisine American
Keyword dairy free, gluten free, grain free
Prep Time 7 minutes
Cook Time 10 minutes
Servings 3 servings
Calories 387kcal
Cost $4

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.

Video

Notes

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

Nutrition

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