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

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


  • 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


  • 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.



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


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