Are you looking for a paleo pancake recipe that’s simple, nutritious, and delivers light, fluffy results without grains or dairy? This grain-free version uses almond and coconut flour for a tender texture, perfect for paleo diets, gluten-free eating, or anyone seeking healthier breakfast options. Ready in under 20 minutes with basic ingredients, it’s ideal for weekends, meal prep, or quick mornings. Whether you’re topping with fresh berries or nut butter, this paleo pancake recipe provides a satisfying, low-carb alternative to traditional pancakes that supports energy and wellness!
Why You’ll Love This Paleo Pancake Recipe
- Simple Ingredients: Uses paleo-friendly staples like almond flour and eggs—no refined sugars or grains.
- Fluffy and Tender: The blend of flours and baking soda creates lift without bananas (though optional for sweetness).
- Quick to Prepare: One-bowl mixing and fast cooking for busy lifestyles.
- Nutrient-Dense: High in healthy fats and protein, keeping you full longer.
- Diet-Friendly: Naturally gluten-free, dairy-free, and low-carb; customizable for keto or vegan.
This paleo pancake recipe is a favorite from trusted sources, often praised for its simplicity and spot-on texture.
Ingredients for Paleo Pancake Recipe
This recipe makes about 8 small pancakes with easy-to-find paleo ingredients.
- 1 cup almond flour – Finely ground for smoothness.
- 1/4 cup coconut flour – Absorbs moisture for fluff.
- 1/4 cup tapioca flour or arrowroot – Adds lightness.
- 1 teaspoon baking soda – For rise.
- 1/4 teaspoon salt – Balances flavors.
- 4 large eggs – Binds and adds protein.
- 1/4 cup almond milk (or coconut milk) – Unsweetened.
- 1 teaspoon vanilla extract – Optional for flavor.
- 1 tablespoon maple syrup or honey (optional) – For subtle sweetness.
- Coconut oil – For cooking.
Optional add-ins: 1 mashed banana for natural sweetness or 1/4 cup blueberries.
Step-by-Step Instructions: How to Make Paleo Pancakes
These easy steps yield fluffy pancakes—use a non-stick skillet.
- Mix Dry Ingredients: In a large bowl, whisk almond flour, coconut flour, tapioca flour, baking soda, and salt.
- Add Wet Ingredients: In a separate bowl, beat eggs, almond milk, vanilla, and optional sweetener until combined. Pour into dry mix and stir gently until just incorporated—do not overmix for fluffiness.
- Rest Batter: Let sit for 5 minutes to thicken.
- Heat Skillet: Warm 1 tsp coconut oil over medium heat.
- Cook Pancakes: Pour 1/4 cup batter per pancake. Cook 2-3 minutes until bubbles form, then flip and cook 1-2 minutes more until golden.
- Serve: Stack hot and top with fruit, nuts, or syrup.
Pro Tip: Keep heat medium-low to prevent burning exteriors before centers cook.
Prep Time, Cook Time, and Servings
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 (2 pancakes each)
- Yield: 8 pancakes
Nutritional Information for Paleo Pancake Recipe (Per 2 Pancakes)
Based on 4 servings without add-ins, this paleo pancake recipe is a healthy option. Nutrition is approximate; values may vary.
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 250 kcal | 13% |
| Total Fat | 20g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 185mg | 62% |
| Sodium | 400mg | 17% |
| Total Carbohydrates | 10g | 4% |
| Dietary Fiber | 4g | 14% |
| Sugars | 2g | – |
| Protein | 10g | 20% |
*Percent Daily Values are based on a 2,000-calorie diet. High in healthy fats; low in carbs.
Tips for the Best Paleo Pancake Recipe
- Flour Ratios: Don’t skip tapioca—it prevents density.
- Batter Consistency: Should be thick but pourable; add milk if too thick.
- Avoid Overmixing: Lumps are fine for tenderness.
- Cook in Batches: Keep warm in a 200°F oven.
- Test First: Make one small pancake to adjust heat.
Variations on This Paleo Pancake Recipe
- Banana Paleo Pancakes: Mash 1 banana into wet ingredients for sweetness.
- Chocolate Chip: Fold in paleo chocolate chips.
- Vegan: Use flax eggs (1 tbsp flax + 3 tbsp water per egg).
- Pumpkin Spice: Add 1/4 cup pumpkin puree and spices.
- Savory: Omit sugar and add herbs for a side dish.
Storage and Freezing Instructions
- Room Temperature: Consume within 2 hours.
- Refrigerator: Store in airtight container for up to 3 days.
- Freezer: Freeze cooked pancakes in layers for up to 3 months; thaw and reheat.
- Reheating: Microwave 20-30 seconds or toaster oven for crispiness.
Frequently Asked Questions About Paleo Pancake Recipe
Why are my pancakes dense?
Overmixing or old baking soda—test soda in vinegar (should fizz).
Can I use only almond flour?
It works but may be denser; the blend is best for fluff.
Are these keto-friendly?
Yes, without sweetener; low net carbs.
How to make them dairy-free?
Already are—use nut milk.
Ready to try this paleo pancake recipe? It’s a simple, wholesome breakfast win. Share your twists in the comments—happy cooking!
