These paleo pancakes are so delicious that you will forget that they are paleo. They are the real deal. These soft and fluffy paleo pancakes are gluten-free, grain-free, and dairy-free.
I LOVE pancakes. Like I could eat them every single day. Breakfast is one of my favorite meals of the day – add pancakes and I am a happy camper.
This is seriously the BEST Paleo Pancake Recipe.
A few years ago, I found a recipe for paleo pancakes online from a blog that is no longer in operation, Planks, Love, & Guacamole (sad face.) So giving credit where credit is due, I did not create this recipe – I just tweaked it to make it easier to prepare. I am seriously so glad I wrote down the recipe. I have made some adjustments to it over the years, but she knocked this paleo pancake recipe out of the park.
We like to make these pancakes in large batches (it triples and quadruples so well!) to bring with us camping or to keep in the freezer for a quick and easy breakfast. They reheat really easily. These pancakes are so much more nutrient-dense than your all-purpose flour/white sugar pancake and will leave you feeling full and energized for a long time! (We make them before going rock climbing and don’t find ourselves hungry for 3-4 hours. Regular pancakes, I am hungry in an hour! )
These pancakes are super easy to make and you can add so many things to them – blueberries, pumpkin, sweet potato, banana slices, chocolate chips – whatever you want!
What Are These Paleo Pancakes Made Of?
Well, a lot of things. A paleo pancake basically means that the pancake contains no gluten, grain, dairy, or legumes. (Yep, that includes rice and pea flours, so the gluten-free flour that you can buy in the store is most likely not Paleo.)
Paleo Pancake Ingredients
This paleo pancake recipe uses tapioca starch, almond flour, and coconut flour. This makes them fairly dense, but the taste is amazing and they are so filling. They are such a great breakfast if you are going to do something active for the day or if you won’t be able to eat another meal for a while.
Paleo pancakes with almond flour and coconut flour make me feel a lot better about eating pancakes.
With these paleo pancakes, you are getting a ton of great nutrients from the ingredients while still enjoying pancakes. Regular pancakes made from all-purpose flour and white sugar are a lot of empty calories and I am always hungry within an hour of eating them. These paleo pancakes keep me full for hours.
Are Paleo Pancakes Keto?
Unfortunately, no. These paleo pancakes are not Keto. They have a lot of carbohydrates, but they are good, healthy carbohydrates that provide a great energy source. Wholesome Yum has a similar recipe here for pancakes that are keto.
How Do You Make Paleo Pancakes?
Paleo pancakes are really easy to make. Add your eggs and coconut milk to a mixing bowl and mix with a hand mixer or whisk to combine. Add the rest of your ingredients and mix well. I have made these using a blender, stand mixer, and hand mixer. They come out great every time! Make sure you scrape down the sides of your bowl and get all the goodies mixed in. Let the mixture sit for a few minutes while you melt some ghee in a frying pan or on a skillet. You will see the batter puff up and thicken a little as the baking powder does its thing. You can also make these paleo pancakes into paleo waffles by cooking on a waffle iron. We enjoy them both ways.
I like to use my brown butter ghee to cook these – it gives the pancakes sweet, crispy edges.
Ladle about 1/4 – 1/3 of a cup of pancake batter onto your skillet or griddle. If you are adding chocolate chips or fruit, add it now. Once the pancake is slightly bubbly and the bottom is cooked to the point where you can slide a spatula underneath, flip it over and cook the other side. Each pancake takes about 2 – 4 minutes a side depending on how hot your pan is.
Please note that sometimes your first pancake will come out bad. If your pan is too hot or not hot enough, you may experience the problem of the first pancake flop that is common when making pancakes.
Add more ghee to the pan in between pancakes and adjust your heat accordingly as you cook the pancakes. Your pan will eventually get really hot if it is on for a while and your pancakes can start to burn.
When your pancakes are done, serve them with fresh fruit or maple syrup.
TIPS for Making Paleo Pancakes
- Use brown butter ghee to give your pancakes a sweet, crispy edge.
- If you are making a lot of pancakes at one time and you want to keep them warm, turn your oven on to a very low temperature (250°F) or a “Warming” setting and spread your cooked pancakes out on a baking sheet while you cook the rest of the pancakes. This will keep them warm and remove excess moisture while the rest of the pancakes cook.
- Check the heat of your burner/frying pan about halfway through while you are cooking pancakes. The pan will start to get really hot after a while and can start to burn your pancakes. You might need to decrease the heat.
- Add your add-ins to your pancakes after your paleo pancake batter has been added to the pan. Blueberries, thinly sliced bananas with a little coconut sugar, or Enjoy Life Mini Chocolate Chips or Enjoy Life Chocolate Chunks are some of my favorite additions.
Planks, Love, and Guacamole Paleo Pancakes
Equipment
- Mixing bowl
- Stand mixer, hand mixer, or blender
- Frying pan, skillet, or griddle
Ingredients
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1/3 cup tapioca starch
- 3 eggs
- 1 tbsp raw honey
- 1/4 cup full fat coconut cream/milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/4 tsp salt, kosher or sea
- ghee for cooking pancakes
Optional
- 1/4 cup Enjoy Life mini chocolate chips
- 1/4 cup Enjoy Life chocolate chunks
- 1/4 cup blueberries
- banana slices with coconut sugar
Instructions
- Add your eggs and coconut milk to a mixing bowl and whisk together to combine.
- Add the rest of your ingredients and mix well. (You can do this with a stand mixer, hand mixer, or in a blender. If using a blender, be sure to scrape down the sides a few times to get all the dry ingredients incorporated.)
- Let the mixture sit for a few minutes while you melt some ghee in a skillet or on a griddle. (Medium-low heat.) This will allow the baking powder to get to work and fluff up the batter. You will want 2 – 3 teaspoons of ghee to start or even better, brown butter ghee.
- Ladle about 1/4 – 1/3 of a cup of pancake batter onto your skillet or griddle. If you are adding chocolate chips or fruit, add it now.
- Once the pancake is slightly bubbly and the bottom is cooked to the point where you can slide a spatula underneath, flip it over and cook the other side. Each pancake takes about 2 – 4 minutes a side depending on how hot your pan is.
- Add more ghee (1 teaspoon or less) to the pan in between pancakes and adjust your heat accordingly as you cook the pancakes. Your pan will eventually get really hot if it is on for a while and your pancakes can start to burn.
- Once cooked, serve with fresh fruit or maple syrup.
Notes
Nutrition
We love to make waffles, too! You will probably get 4 or 5 waffles out of this recipe but they are SO filling and are about equal to 2 1/2 pancakes.
