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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.

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!

This paleo pancake recipe was one of the first recipes ever posted to Downshiftology. 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.

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.

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!

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. Hopefully once you try this paleo pancake recipe, you’ll no longer feel deprived or frustrated with unsuccessful paleo pancakes.

For more delicious breakfast recipes, make sure to check out my Nut-Free Paleo Pancakes, Paleo Chocolate Waffles, Green Smoothie Pancakes, and Paleo Pumpkin Pancakes. Enjoy!

Watch this quick video of my Paleo Pancakes recipe:

 And subscribe to my YouTube Channel for weekly cooking videos!

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!
4.98 from 43 votes
Did you make this recipe? Leave a review »

Paleo Pancakes

Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 8 pancakes
Author: Lisa Bryan
These paleo pancakes are light and fluffy and the perfect weekend breakfast. Watch the video above to see how quickly they come together!
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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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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150 comments on “Paleo Pancakes”

  1. These are wonderful! I freezed a batch so that I can have during the week. Your recipes truly save me since I have had to cut out gluten due to sensitivities. Thank you!

    • Thank you, Michele! What a great idea to freeze the pancakes! I had to save myself as well. So I’m glad I’m helping others with their gluten-free journey! :)

  2. Amazing!

  3. Hi Lisa
    Can I use regular white Vinegar?
    and can I use Cashew nut milk instead of Almonds?

    • Hey Ghada – Yes, swapping the white vinegar for white wine vinegar will work for the pancakes. :)

  4. Easy to make and delicious. Thank you!

  5. Wow Lisa you keep blowing my mind! I made these this morning after several failed attempts with a prepackaged gluten free pancake mix and after having several servings of these, it’s safe to say that you definitely have a fan in me! 

  6. I do not eat eggs…is there a suitable substitute that would work? Thanks

    • Hi Kim – I’ve heard chia seeds or ground flaxseed are a good egg substitute, but with baked goods its always a little difficult to perfectly replicate eggs. I would give either option a try and see how they turn out.

  7. Just made these. Super easy and supper yummy! 

  8. Hi, Lisa

    What is the purpose of the white wine vinegar?  Can you sub apple cider vinegar?  Also why do you have to separate wet and dry ingredients?  Why can’t you put it all in one bowl?  Thank you!

    • Hi Kimberley – Yes, you can substitute the apple cider vinegar for white wine vinegar. Separating the dry and wet ingredients and combining right before cooking ensures the pancakes are fluffy. Mixing them both together shouldn’t be a problem though, they just lose a little bit of their fluff, but they will still taste delicious. :)

  9. Sorry forgot to rate this recipe. It is the absolute best!

  10. Excellent pancakes. Followed the recipe exactly. The third time I made them I added a little mashed banana to half the batch for my banana loving child. Thank you for this recipe.

  11. These are the best pancakes!!

    Any way you could work up a bulk recipe? I’d love to make a big batch of the dry ingredients to have on hand

    • Thanks Sarah! I’m so glad you love the recipe! And yes, you could certainly work up a bulk recipe of the dry ingredients. You can also make a double batch of the recipe, make the pancakes and freeze them for future eating. Then, all you have to do is pop them in a toaster or the microwave to warm up. I do that all the time! :)

  12. May I substitute the tapioca and almond flour for more coconut flour? :)

  13. May I use cashew milk instead of almond milk?

  14. Anything i can substitute coconut flour with? My daughter is intolerant- thanks!

  15. Hello, I made these for my family today.  Delish!  I’m wondering if the recipe can be made into waffles without any modifications?  Thank you and keep up the great work—love your content!

  16. So so yummy! I literally just made these for dinner and they were amazing!! I swapped arrowroot flower for tapioca because that’s what I had on hand. I also didn’t have white wine vinegar so I splashed a little white cooking wine and white vinegar in instead! Topped mine with vegan chocolate chips and pure maple syrup!! I’ll be keeping this recipe handy! Thank you!

  17. Hi Lisa, I made these pancakes this morning and just had to comment on your post because they were so yummy! Three adults here all gave them a double thumbs up!  I sifted my flours and didn’t have baking soda so I used baking powder instead. I added a tsp of cinnamon to the dry mix and stirred in s half cup of pecans because we luv nuts.. I used coconut oil to cook them in and topped them each with a small pat of butter when I played them.. Hubs is a diabetic so I used Choc Zero maple syrup to top his and pure maple syrup for mine.. These are a keeper for us and will be used as my go to recipe for pancakes.. Oh I used a quarter cup batter for each pancake and got six from the recipe.. Tomorrow I will be doubling the recipe to have them for the week..Thank you as always for these recipes!!!  I need to keep my cooking focused on diabetic safe foods and your recipes are a Godsend for me! Have a blessed day and keep doing what u do! ❤️

  18. These pancakes are fluffy and delicious! A great paleo recipe! Also, very easy to make.

  19. So tasty and a wonderful texture! Great job!

  20. I rarely review recipes, but I had to review this one. These pancakes are excellent. I’ve been looking for a couple years for a gluten and dairy free pancake recipe that manages to be fluffy, has a good, plain flavor (read: not bound with bananas), and is relatively simple. This is it! Finally!! Thank you!

    I will add that I only had 2 eggs on hand, so I subbed flax eggs for 2 of the eggs. Looking forward to trying this recipe with 4 eggs.

  21. I made these for my sister and they turned out sooo good!! I will definitely make these again!
    Thank you! :)

  22. Best Paleo pancake recipe I have tried so far! I used Bragg’s apple cider vinegar instead and added cinnamon, cardamom, and ginger. Delicious!

  23. This is a great recipe, I didn’t make any changes and used coconut oil for my griddle. We topped them with a warm blueberry sauce. A great way to start the day!!!

  24. Looks awesome. Can I use arrowroot flour instead of tapioca flour?