The best light and fluffy paleo pancakes made from wholesome ingredients, gluten-free flours and natural sweeteners are a delicious and nutritious way to start the day whether you follow a paleo diet or not!
These paleo pancakes are a fluffy, flavorful, and welcome addition to any breakfast table! They’re simply made with just a handful of wholesome ingredients, and the results are adult and kid-approved!
About these paleo pancakes
Paleo pancakes are made with a blend of almond flour, coconut flour, and tapioca flour, giving them a nutrient-dense foundation. Add in a little maple syrup for sweetness and you’ve got delicious pancakes that rival any “regular” pancake. They definitely hit the spot when you’re craving a stack!
They’re gluten-free, grain-free, and refined sugar-free. You can opt to make them with applesauce for added moisture and sweetness, or stick with the maple syrup. This recipe does include butter, as do many paleo recipes, but that’s also an easy swap. You could use ghee or coconut oil instead. These are completely customizable as to how best suits you and your family.
If you’re new to the paleo lifestyle or you’re just on the hunt for a new pancake recipe, you’ve come to the right place. Take advantage of picking up these different types of flours, because they will come in handy for cooking and baking many other dishes. You don’t need to be a follower of any specific way of eating to explore a variety of new ingredients. Have fun with it!
So, cozy up to a healthy breakfast for two or make a big batch for your whole family. What doesn’t get eaten can be kept frozen for later. Top with a drizzle of maple syrup or fresh berries and enjoy the best paleo pancakes around!
What’s in this recipe?
- Nut Milk – Cashew or almond milk are great choices. Either will work in this recipe.
- Butter – If you prefer to use coconut oil, go for it.
- Eggs – Two eggs are needed for binding these pancakes together.
- Maple Syrup – A natural sweetener with an awesome flavor.
- Lemon Juice – Just a bit of citrus brightens up the flavors. It’s also necessary to activate the baking soda in this recipe.
- Flours – Tapioca flour, almond flour, and coconut flour all work together to create the structure of the pancake. Tapioca flour works great as a thickening agent, which makes for lovely thick pancakes.
- Baking Soda – Creates the bubbling effect in the batter which helps to make a light and airy pancake.
- Salt – Just a dash rounds out the ingredients and brings out the flavors.
How to make paleo pancakes
Preheat griddle or a non stick frying pan over medium low heat.
Heat the nut milk and butter in a microwave safe bowl until the butter is melted. Whisk in the eggs, maple syrup, and lemon juice.
TIP! For thicker pancakes, decrease nut milk to 1/4 cup.
In a separate bowl, stir together the flours, baking soda, and salt.
Add the wet ingredients to the dry.
Whisk until smooth.
Pour about 3 tablespoons batter onto preheated griddle. Cook until bubbles appear throughout and the bottom is a golden brown.
Flip and cook on the second side a further 30-60 seconds.
How to make these pancakes your own
- Substitute almond meal instead of almond flour for a denser, darker pancake. A grittier version of almond flour, it’s just ground up skin-on almonds instead of blanched almonds.
- Try applesauce, pumpkin purée, or sweet potato purée instead of maple syrup for added sweetness, moisture, and flavor.
- Use real, high-quality maple syrup for a paleo-friendly natural sweetener.
- Blend dry ingredients together and keep them stored in a jar in the fridge for a homemade paleo pancake mix at the ready.
- Warm raw honey or maple syrup for serving, alongside some fresh fruit.
Once the pancakes have cooled, store them in a zip-top freezer-safe bag or airtight container and keep frozen for up to 3 months. Use parchment paper between layers to prevent them from sticking to each other; you’ll be able to take a portion out at a time to thaw when you need it.
Pop these pancakes in the toaster to reheat to a warm crispy consistency. For softer pancakes, heat them up in the microwave at 20-second intervals.
Get the Recipe: Paleo Pancakes
- ½ cup nut milk, cashew or almond
- 2 tablespoons butter
- 2 eggs
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
- ½ cup tapioca flour
- ½ cup almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- Dash of salt
- Preheat griddle to 375ºF or a nonstick frying pan over medium low heat.
- Heat the nut milk and butter in a microwave safe bowl until the butter is melted.
- Whisk in the eggs, maple syrup, and lemon juice.
- In a separate bowl, stir together the flours, baking soda, and salt.
- Add the wet ingredients to the dry and whisk until smooth.
- Pour about 3 tablespoons batter onto preheated griddle. Cook until bubbles appear throughout and the bottom is a golden brown.
- Flip and cook on the second side a further 30-60 seconds.
- Makes 8-10 pancakes (1 1/2 cups of batter).
- For thicker pancakes, decrease nut milk to 1/4 cup.
- Storage: Store in fridge for up to four days.
- To Freeze: Once the pancakes have cooled, store them in a zip-top freezer-safe bag or airtight container and keep frozen for up to 3 months. To prevent pancakes from sticking to each other, separate layers with parchment paper; it will also allow you to take a portion out at a time.
- Reheating Tips: Pop these pancakes in the toaster to reheat to a warm crispy consistency. For softer pancakes, heat them up in the microwave at 20-second intervals.