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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.

Stack of paleo pancakes on a plate with sliced bananas and syrup.

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.

These paleo pancakes are light and fluffy and made from a combination of coconut flour, tapioca flour and almond flour. They're a reader favorite and the best paleo pancakes out there!

These paleo pancakes are light and fluffy and made from a combination of coconut flour, tapioca flour and almond flour. They're a reader favorite and the best paleo pancakes out there!

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!

These paleo pancakes are light and fluffy and made from a combination of coconut flour, tapioca flour and almond flour. They're a reader favorite and the best paleo pancakes out there!

These paleo pancakes are light and fluffy and made from a combination of coconut flour, tapioca flour and almond flour. They're a reader favorite and the best paleo pancakes out there!

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.

These paleo pancakes are light and fluffy and made from a combination of coconut flour, tapioca flour and almond flour. They're a reader favorite and the best paleo pancakes out there!

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…

Stack of paleo pancakes on a plate with bananas and syrup.
4.95 from 99 votes

Best Paleo Pancakes

Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 8 pancakes
Author: Lisa Bryan
Print Recipe Pin Recipe
These paleo pancakes are light and fluffy and the perfect weekend breakfast.

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.

Nutrition

Serving: 2pancakes, Calories: 242kcal, Carbohydrates: 20.3g, Protein: 10.3g, Fat: 13.5g, Saturated Fat: 3.2g, Cholesterol: 186.5mg, Sodium: 551.5mg, Fiber: 4g, Sugar: 6.2g
Course: Breakfast
Cuisine: American
Keyword: paleo pancake recipe, paleo pancakes
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301 comments on “Paleo Pancakes”

  1. Love this recipe! I think I’ve tried a dozen paleo pancake recipes and this takes the cake. I didn’t like how eggy the flavor was so I tried with flax seeds. Not bad but not perfect. So then I used 2 eggs and 2 egg whites, rather than 4 eggs. I added about 2 Tbsp extra of almond milk to make up for the loss of liquid. They are even better!!!!

  2. Wow. These are amazing, delicious and so fluffy!! They are life savers..I’m sick of eggs and bacon EVERY morning :) thanks for this recipe!!

  3. The author of this recipe needs to post a correction. It should be “tapioca starch” not “tapioca flour.” They’re very different. I followed the recipe perfectly and it came out very thick and gummy with tapioca flour. I had to add more and more milk to get a proper pancake texture. Then I watched the video and it looked like starch as opposed to flour. I made the correction the second time and it turned out really great. 

    • Hi Liz – in the US the words “tapioca starch” and “tapioca flour” are the same thing and used interchangeably by brands. I use Bob’s Red Mill tapioca flour in this recipe and it comes out perfect every time.

  4. Perfect!!! Best pancakes ever! I double the recipe because we are a family of six and they turn out amazing! 
    Thank you Lisa! 
    BUONISSIMI :) 

  5. These really are the best paleo pancakes! They taste great, hold together, and are easy to flip. My kids loved it! I’ve made them a few times now, and felt adventurous enough to add some pumpkin puree to the batter, and it still turned out amazing! This will definitely become my base pancake recipe. Thank you!

    • Thanks so much Stephanie! I’m happy you and your family loved them. And yes, you can make a pumpkin version as well. I actually have a separate recipe for that on my website! :)

  6. Made these this morning for brunch and added blueberries! ABSOLUTELY THE BEST!!! My husband and I devoured them!!! Thanks Lisa for this incredible and flawless recipe!!! 

  7. This is my go-to recipe for pancakes—I’ve been making them for years! I sooo appreciate this entire site and all the recipes you offer. I have inflammatory issues that present  in many ways, but the most severe symptom is eczema and skin rashes that flare up when I eat something overly carby or sugary. These pancakes never flare me up and are so. delicious. 💕 I’m wondering if anyone has tried them in a waffle iron, and if so, how they turned out? 

    • So glad you’ve found a winning paleo pancake recipe! I believe you should be able to turn this into a waffle :)

  8. I’ve been on the paleo lifestyle for about 1.5 years and this is the first paleo pancake that brought a tear to my eye. Not because it was bad, but because it reminded me of the pancakes I used to eat. The fluffy, dense and delicious flour pancakes you’d find at a breakfast diner or made by mom on a Saturday morning. Not eggy, not wet inside, held together wonderfully and easy to flip.
    They. Tasted. Like. Pancakes. 🥰
    Two very happy thumbs up. My tummy thanks you too! This recipe is a keeper.

  9. Pancakes were stiff, not fluffy. Overall the pancakes tasted good, but the texture was not good.

    • Sorry to hear that! Unfortunately, I can’t think why that would be unless you altered some of the flours. I hope you enjoy come of my other recipes better. :)

  10. I never comment on recipes but I had to celebrate this recipe! I’ve been looking for a healthy pancake recipe for many years! They are always too eggy, wet, flat, bland etc. These are better than the real deal fluffy buttermilk pancakes! They were unbelievably fluffy, no moisture inside with amazing flavor! I made a batch, tasted one and immediately made another despite having put away all the ingredients! My first batch tasted a little eggy perhaps because they were cooked on higher heat. With the slightest bit of maple syrup/fruit, you can’t taste the eggs at all. My kids gobbled them up. I recommend to everyone looking for the perfect pancakes without the guilt and heaviness of gluten. 

    • Hi Zehra- I’m so excited t hear you and your family were able to enjoy these fluffy paleo pancakes! :)

  11. 1/4 cup of almond milk is not enough. If you follow the recipe and let the batter rest it gets very thick.

    • Hi Fran – there’s no need to let the batter rest as there’s no gluten in the batter. And the coconut flour will continue to absorb the liquid the longer it rests, which is why I suspect your batter was thicker. Once you’ve mixed the batter, it’s ready to pour!

  12. They are perfect! Made them with regular grass fed whole milk! I don’t think they are too eggy as some mentioned! Will definitely made them again! 

  13. I had the same problem with them being very flat and eggy. However, I used silicon ring molds to keep their shape and I let the mixture sit longer and they fluffed up. 
    Overall , they were very tasty and I will make again. 
    Thank you 

    • Hi Jennifer – that’s interesting as they’re never eggy for me. I wonder if it’s a difference in the brand of flours used? I’m glad you enjoyed them though!

  14. These were great! Just jumping back into paleo and these made for an awesome Saturday morning breakfast! I will definitely be making bigger batches in the future!

  15. I have no idea why the pancake batter wasn’t wet enough?  I never would have been able to pour the batter.   I followed the recipe exactly too!They were very tasty and baked them in a waffle maker,

  16. Love this paleo pancake recipe! I never thought I would find one that my family could enjoy, too. Thank you for sharing it with us :)

  17. These were amazing the pancakes I had And with good stable ingredients I have never seen your web site before but I am really happy I found you know I have subscribed and will be trying all your delicious recipes. Thankyou for all your hard work 

    • Hi Kayla- I’m thrilled to hear you’re loving everything so far on the website! Can’t wait to see more of your recipe creations :)

  18. almost as thin as a crepe :( is everyone really using 4 eggs? it was not only flat but extremely eggy as well

    • Hi Daria – they should definitely not be that thin (you can see the photos). So it sounds like you might have made a mistake with your ingredients or ratios.

  19. Wow!!!! These are the fluffiest paleo pancakes I have ever had!! These are just like the real deal!!! Look no further!!! I’m frying some as I type this review!!! 

  20. These are the BEST paleo pancakes I’ve made! I’m passing the recipe around. YUM. They are light, and don’t have that grainy taste that many do.

  21. Hello Lisa,
    Do you think it’s ok to use homemade cashew milk and apple cider vinegar in this recipe? I would love to make these this weekend .
    Thank you

  22. I have prepared the batter in the evening to make the pancakes in the morning quickly and the batter worked very well, you could not say it’s “paleo” and the pancakes were nice and fully.
    I just forgot to put the hones/maple syrup into the batter so they tasted very “eggy” – I thought it was an ingredient meant to be only on top of them, my bad but I still ate them. They’re very fulfilling, and since I prefer “sweet” brekky this is a good compromise although as a person from Europe I have to say I still prefer “crepes” :)

    • Hi Barbora – I’m glad you still enjoyed these pancakes even though you’re a crepe fan :) If you like crepes, I have a cassava flour crepe recipe on my website that you should try!

  23. LOVED THESE! 

  24. Hi there,

    Any suggestions on how to make this nut free? I keep coming across beautiful recipes that require nuts that I’m allergic to (I’m allergic to soy and nuts).

    Thanks,
    Kristin

  25. Great, outstanding pancakes.
    Will definitely have again.
    Thanks 
    Walter

  26. Oh wow!! Best tasting and fluffiest Paleo pancakes ever!! I have been looking for a recipe like this one for sooooo long!! They are so good!!! You can’t tell the difference from a regular pancake. Thanks!!

    • Hi Joanna – Looks like you found a winning paleo pancake recipe! My goal is to always have my paleo baked goods tase just like the real thing :)

  27. Definitely a great recipe, and similar in ingredients to packaged store bought mix but a lot a cheaper per ounce to make. I do add a tablespoon of Peanut Powder to add an extra boost of protein, and the toasted nutty flavor that comes out is excellent. Especially when paired with your homemade Chia Seed Jam recipe as a topping!

    • Hi Daniel- Happy to hear you enjoy this pancake recipe! And I couldn’t agree more with a dollop of chia seed jam on top :)

  28. Super light and fluffy! Not quite as flavourful as our usual (hence 4 stars) but still delicious. And healthy. Thank you.

  29. Best and fluffiest “Paleo” pancakes I’ve made! Thank you! I didn’t have any tapioca so subbed cassava flour and still delicious.

    • Hi Samantha – Glad you enjoyed these pancakes! And good to know they still came out great with cassava flour :)

  30. What would you recommend to substitute for the almond flour? I recently learned I am allergic to wheat, cow’s milk, and tree nuts. I’m finding that almond flour and almost milk is used in many recipes but I cannot eat it. I’d love to hear what you recommend.

  31. Very delicious – Like so many others here I’ve tried soooo many crappy paleo pancakes. I saw the tapioca flour in the recipe and decided to give it a whirl. 

    I subbed the vinegar with apple cider and used regular milk I had on hand. I also barely had enough maple syrup for a topper and am out of honey entirely. Instead I added an old banana while cooking for sweetness). Wish I’d thought to mash it and try it in the batter! 

    Loved the texture and overall flavor of these. It was fine with the maple syrup but I agree that it would have been too eggy otherwise. I will try 3 eggs next time but recognize that is just a matter of personal taste. 

    Overall delicious and will be making again. Thank you! 

    • Hi Anessa – I’m glad you were able to whip up these pancakes with the few ingredients you had on hand! Next time you should definitely try mashing the banana into the batter. Curious to see how that will turn out :)

  32. Can I adapt this to make it AIP? Maybe with Tigernut or cassava flour to sub for almond flour and gelatin egg to replace the eggs and coconut milk to replace the almond milk? ?

  33. I continue to love this recipe. Making them the second time I only had coconut flour and almond flower, so I just skipped the tapioca flour altogether as an experiment. I added blueberries in while they were cooking in the pan and it added extra sweetness, and I also added some vanilla (because why not). They turned out tasty, just a different texture than the original. Love!

  34. Finally I found a perfect Paleo pancake recipe !! Very fluffy and taste delicious, you can’t tell the difference between regular pancake and Paleo pancake. 

  35. Hi! Can regular white vinegar be substituted for white wine vinegar? 

  36. I have tried so many pancake recipes. All of them were very bland or grainy, but I tried this one and it did not disappoint. This is our go-to pancake recipe. It tastes awesome and our whole family enjoys them, even all 4 kids who are picky about everything. Thank you for the wonderful recipe!

  37. I thought this recipe was awesome. I used all almond flour and had to add a little more to thicken it up. And although it was eggy, they were still delish. My man wasn’t fond of the egginess but I didn’t mind. We talked about it and were thinking maybe just using egg whites to cut down on that eggy taste. What do you think?

    • Hi Angie – I’m glad you loved the recipe! Using all almond flour instead of my blend of flours would definitely change the consistency, which is why they may have seemed eggy. I’d recommend sticking with the original recipe for the best texture. :)

  38. Not bad but tastes mostly like eggs. It was like an omelet with some flour mixed in.

  39. Another winner recipe! Delicious! My new go-to pancake recipe. And my 2 teens loved them too.

  40. 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!

  41. I made this,this morning it is quite good my only complaint is it is a bit eggy

  42. 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 :)

  43. 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.

  44. 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.

  45. 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 :)

  46. 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 :)

  47. Absolutely amazing! Best healthy pancakes ever made. Incredibly fluffy and gf and df!! Very impressed. 

  48. 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.