Paleo Pancakes
These paleo pancakes are a perennial breakfast winner. Made from a combination of coconut flour, tapioca flour and almond flour, they’re light, fluffy and delicious. They’re the best paleo pancakes and could easily be mistaken for traditional pancakes.
The Best Paleo Pancakes
This paleo pancake recipe was one of the first recipes ever posted to Downshiftology. Can you believe it? And while I’ve since updated it with new photos and a video, the recipe itself remains the same. Why? Because it’s the best paleo pancakes recipe and needs no tweaking. None.
Several years ago I tried every possible gluten-free, grain-free, dairy-free pancake recipe I could find. But most came out too dense, too gritty, too almond-y or too coconut-y. So after many failed attempts, I was ecstatic to finally crown this paleo pancake recipe the winner.
Paleo Pancakes Recipe Video
This recipe is a reader favorite because it turns out perfectly every single time. But if it’s your first time making this recipe, it’ll help to watch this quick step-by-step tutorial video. Give it a watch below!
Paleo Pancakes Ingredients
So what’s in these delicious pancakes? Just some pantry and fridge staples, including:
- Dry Ingredients: My favorite 3-flour blend of almond flour, tapioca flour and coconut flour, plus baking soda and salt.
- Wet Ingredients: Eggs, almond milk, honey, vinegar and vanilla extract.
How to Make Paleo Pancakes
The recipe uses three different flours to get that perfect, light, fluffy consistency, most similar to regular pancakes – almond flour, tapioca flour and coconut flour. And while it may seem like more effort to use three different flours, trust me, the end result is worth it.
So you’ll whisk those flours together in a bowl along with baking soda and salt. Then, in a separate bowl you’ll mix the wet ingredients together which includes eggs, almond milk (or any dairy-free milk), honey, white wine vinegar and vanilla extract.
Pour the wet ingredients into the dry ingredients and whisk everything together until you’ve got a pancake batter. Now, at this stage I pour the pancake batter into my pancake pen as I find it makes the most perfect, consistently sized pancakes. And, it’s kind of fun.
But you could of course just use a ladle or large spoon to pour the the pancakes onto a hot and greased pan or griddle. Then, all that’s left to do is to cook the pancakes a few minutes each side and serve them up!
Paleo Pancakes Everyone Will Love
I believe the ultimate test of a recipe is whether those who don’t have dietary restrictions love the recipe just as much as those that do have dietary restrictions. Meaning, would my non gluten-free, dairy-free and paleo friends find this recipe to be just as delicious as I find it to be?
Well, after making this paleo pancake recipe dozens and dozens of times for large gatherings of folks with no dietary restrictions, I’m happy to report that all of these pancakes were devoured and loved. Hence, it’s “classic” status.
Tasty Variations
Feel free to add in your favorite bonus ingredients like blueberries, chocolate chips or chopped bananas. Today, I decided to go simple with chopped bananas on top and a little maple syrup.
For More Pancake and Waffle Recipes
Did you know you can easily make waffles with this pancake recipe? Yep, you can! No changes are needed. But here’s a few more flavors and variations you’ll love…
- Nut-Free Paleo Pancakes
- Paleo Chocolate Waffles
- Green Smoothie Pancakes
- Paleo Apple Cinnamon Pancakes
- Paleo Pumpkin Pancakes
Best Paleo Pancakes
Ingredients
Dry Ingredients
- 1/2 cup almond flour
- 1/3 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 4 large eggs
- 1/4 cup almond milk
- 1 tbsp honey, or maple syrup
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
- ghee, butter or coconut oil to coat skillet
Instructions
- Whisk all of the dry ingredients together in a bowl.
- In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and whisk until well combined.
- Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
- Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They're much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
- Serve immediately with maple syrup, bananas and other toppings.
Lisa's Tips
- I'm obsessed with my pancake pen for making perfectly round pancakes every time.
- I always recommend using super fine almond flour from blanched almonds for any paleo baking.
- The vinegar is important to this recipe as it helps to make the pancakes fluffy, but you can use any type of vinegar.
- You can easily double this recipe and freeze the leftover pancakes. It makes for great meal prep! Then, just pop them in the toaster or warm them up in the microwave when desired.
Just curious, and apologies if you’ve answered this in another comment – but why is this video not on your YouTube channel?
Originally missed it as I have an ad-blocker that stripped the video off this page.
Recently found your channel, and I have already made a couple of the energy ball recipes. Looking forward to trying out this recipe next. Thanks!
Great question! At the time, I had the pumpkin pancakes up instead on my Youtube. But, looking back, I should have added it.
Guilt free delicious pancakes. I love this recipe. Easy and quick to make, the texture is great and cooks well. I’m off bread at the moment but missing a fix of jam and honey. I thought of pancakes and went to Downshiftology to find a healthy version. Sweet tooth satisfied for a while without the guilts. Thank you.
I have made these over and over…so yummy and fluffy!! Love them!
Happy to hear these pancakes have been on repeat Audrey!
I was craving pancakes today and this recipe did not disappoint. So delicious and super easy. Had a bottle of Ontario 🇨🇦 maple syrup on hand too! Have a few leftovers so threw those in the freezer to enjoy when the next craving hits.
Glad you enjoyed these paleo pancakes Libby!
good recipe! I don’t care for coconut flour, so I used a 1.25 cups of almond flour. a half cup of tapioca and only 3 eggs, instead of 4. it came out great!
Good to know this worked out with your few tweaks to to it Kaitlyn!
Perfect! I whipped the egg whites to soft peaks before folding through the rest of the mixture at the end- makes beautiful fluffy pancakes!
Glad your pancakes turned out perfectly Gerri :)
This is a phenomenal recipe. The whole family loves them. I usually add either frozen blueberries or vegan dark chocolate chips. I always triple the recipe for a nice number of leftovers.
This is a great pancake base recipe to add different ingredients into the mix :)
Could I substitute apple cider vinegar for the white wine vinegar?
Thanks!
Yes, no problem!
Thank you for the amazing recipe Lisa. I am on low carb diet, replaced tapioca flour with milled flaxseed. Pancake turned out to be yummy and fluffy. My 4 year old, who is a troublesome eater enjoyed it with homemade chocolate sauce. Big WIN WIN
Wonderful! I’m glad these pancakes turned out well with milled flaxseed Kira.
Hi Lisa!
Thank you for your amazing recipes!
I just have a question if you don’t mind.
I’m curious as to the purpose of adding white wine vinegar to your paleo pancake recipe? I would rather omit the vinegar…. is this added for flavor, texture, etc?
Thank you in advance for taking the time to respond. I love your recipes!
Regards,
Scarlett
Hi Scarlett – the vinegar works with the baking soda (in a chemical reaction) to help make the pancakes fluffy. You can always sub both with baking powder, if you prefer. :)