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.
You’ve done it again! I made these with only 2 eggs because I don’t like when paleo baked goods have an egg flavor and with these it’s only very slight. They still turned out even with half the eggs and no additional milk. I tried one plain off the pan and I’m sure with some toppings I won’t even notice the egg. They are soft and fluffy and have a buttery flavor even though there is no oil! Will definitely be doubling this for the freezer! I cooked on low heat and covered for the first 5 minutes then cooked as normal pancakes. You are truly a paleo genius!
Hi Laura – I’m so glad these pancakes turned out well even with your small adjustments :)
I made this,this morning it is quite good my only complaint is it is a bit eggy
Hi Shay – I’m glad you liked the pancake recipe!
WOW finally a paleo pancake that cooks through and is fluffy!! I substituted coconut milk for almond milk and used arrowroot instead of tapioca (same quantities as the recipe) and they turned out great! This will be a staple in my kitchen :)
Hi Emily – So glad you’ve finally found a paleo pancake recipe that you love! Happy this came out with your slight adjustments in ingredients as well :)
Great taste, the only thing with paleo substitutes is that their texture is a little off. I used all almond flour and the taste was amazing, just like the real thing.
Hi Kalina – I’m so happy you love my paleo pancakes. They really do taste like the real thing and that’s why they’ve become such a reader favorite! :)
These really are the best paleo pancakes! I was a little skeptical that they would turn out looking like the photos but they did! They kept their shape when flipped and taste incredible. I’ve made other paleo pancakes that have completely fallen apart and splattered everywhere but not so with these. I’m so excited to have found this recipe!! We make pancakes every week but I wanted something else that I could eat that was dairy and grain free.
Hi Felishia – I’m so glad that these pancakes are now part of your weekly routine :)
These are my go to pancakes; delicious! My husband who loves traditional pancakes loves these and says they are better than traditional pancakes!
Hi Janis – Wow! Hearing that from the hubby means a lot! Looks like you can always make these pancakes for him now :)
I am coming off my first Whole30 round so these were a real treat! Based off what I had on hand, I subbed arrowroot flour for the tapioca flour and used distilled white vinegar. I added some lemon zest to the batter and blueberries while they cooked. So delicious! My kids gobbled them up. I will definitely double the recipe next time so there will be some leftovers to freeze.
Hi Kathy – Congrats on finishing your month of Whole30! Adding lemon and blueberries sounds absolutely amazing. I will have to try that for myself some time :)
Absolutely amazing! Best healthy pancakes ever made. Incredibly fluffy and gf and df!! Very impressed.
Hi Lara- Thrilled to hear you loved these pancakes! :)
Hi,
have you any thoughts on suitable substitutes for tapioca flower… If I don’t have arrow root? :)
Thanks!
Hi Emma – unfortunately arrowroot is the only other option really interchangeable with tapioca flour. You could try increasing the amount of almond flour, though it will likely change the outcome in terms of texture.