Paleo Pancakes


This post may contain affiliate links. See my disclosure policy.

Jump to RecipeJump to Video

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.

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 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!

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? Yes, you can! No changes are needed. But here are a few more flavors and variations you’ll love.

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

Best Paleo Pancakes

4.91 from 175 votes
Prep: 10 minutes
Cook: 5 minutes
Total: 20 minutes
Servings: 8 pancakes
Author: Lisa Bryan


These paleo pancakes are light and fluffy and the perfect weekend breakfast. Watch the video below to see how I make them!



Dry Ingredients

Wet Ingredients


  • 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.


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
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

You May Also Like

About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

Leave a comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. IMG_4145.jpg

    I followed the recipe except for a few changes.
    I used golden flax meal instead of tapioca, apple cider vinegar instead of white wine,, and 2 tablespoons of maple syrup stead of 1.
    They still turned out perfect.  Thank you so much for sharing this delicious recipe!5 stars

  2. I was looking for a glutenfree recipe online and came across yours. As it sounded delicious I doubled the recipe. But for some reason, my batter war pretts dense and the first batch tasted “starchy”. After adding more almond milk it was much better and the pancakes turned out really great! So yummy!!!5 stars

    1. I’m happy you enjoyed the pancakes Jutta! Yes, you can always thin out the batter if needed with a little more milk. :)

  3. Ive made these several times and they are always OUTSTANDINGLY DELISH! Wondering if you have a tweek to make them PUMPKIN PALEO PANCAKES  ???? It’s fall and my tummy is craving all things pumpkin LOL 5 stars

  4. Hi Lisa,

    I just tried these this weekend and, OMG they are AMAZING!!! I really loved these. They tasted just like regular pancakes only not as heavy (and of course without the sick feeling of eating gluten!). I was wondering if you could add protein powder to these or if it would change the consistency of the pancakes??

    Thank you!5 stars

    1. Hi Sarah – I’m so happy you loved the recipe! Yes, you could add protein powder. Depending on how much you add, you may need to add a little more milk to keep the same consistency of the batter.

  5. Not a huge pancake person but my boyfriend and kids LOVE them so I tried this this morning after we’ve all went paleo. WOW! Genuinely better than real pancakes…way more flavor and the texture was great! I only had arrow root on hand so I subbed the tapioca and I used apple cider vinegar instead of white wine and I can honestly say I will never make real pancakes again. Whole family approved!5 stars

    1. Hi Natalie – I would have to agree that I like these better than regular pancakes myself! So happy to hear you and the whole family loved it.

  6. Hi! I tried making this recipe and definitely came out better than the last recipe I made. Only thing was the pancakes came out to be more of a stretchy texture. Do you know why that is?

    1. Hi Nick – I don’t know why they may have been stretchy. I wouldn’t classify any of my batches I’ve ever made as stretchy. :)

    2. Hi! Ive noticed that when I bak with arrowroot or tapioca flour, sometimes my baked goods albeit muffins, pancakes, etc. can have somewhat of a stretchy texture. 

  7. So I’m confused…awhile back, I printed out this recipe and it had NO apples in it. You talk about the paleo pancakes but when you jump to the recipe, it’s called Paleo Apple Pancakes. ?????

    1. Hi Terri – Thank you for catching this! I had accidently edited the wrong post as I am actually whipping up a new apple pancake recipe :) Please disregard the additional apples in there. I have adjusted it back to its original recipe.

  8. These pancakes were awesome and easy to make. I will never buy a mix again. Great break from eating eggs for breakfast every day.5 stars

    1. Hi Ken – I’m so glad you loved these paleo pancakes! I would have to agree that it tastes better when you make it yourself versus a pre-made mix.

  9. Great recipe, thanks! I only had arrowroot flour on hand, and it worked great in place of the tapioca. Note to others: do not over cook, or they get a bit dry, otherwise they are just like the real thing! Very yummy!5 stars

    1. Hi Christina – So glad you enjoyed these pancakes! I’m glad the arrowroot flour worked out for you.

  10. I was so bored with dinner lately that I decided to make pancakes, which I don’t typically have being on a Paleo eating plan. I have to say these are the BEST Paleo pancakes I’ve ever had (and I’ve tried a lot of recipes). They came out so fluffy and cooked perfectly. Topped with Kerry Gold butter and pure maple syrup. Absolute yum!! Since I didn’t have tapioca flour, I subbed with arrowroot starch and used apple cider vinegar in place of the white wine wine vinegar. This one is definitely a staple in my house now.5 stars

    1. Hi Christine – So glad you loved these pancakes! It definitely took me a lot of tries to perfect this recipe :) But I’m happy you found a few substitute ingredients as well.

    1. Hi Sonya – I’m so happy to hear you and your guests enjoyed these pancakes! Looks like you’re going to have to triple the batch next time ?

  11. We cooked ours in Kerrygold butter. These were pretty good! Definitely light and fluffy. Don’t be afraid of the white wine vinegar- it helps and you can’t taste it at all. These have a high rating for a reason! Delicious. 4 stars

    1. So glad to hear these paleo pancakes came out well for you! I agree with the white wine vinegar :)

  12. My son loves pancakes but has recently been diagnosed with MCAS. He can’t have any grains or starchy vegetables. Can this be made without the tapioca flour? If so, what amount of almond flour and coconut flour should I use?

    1. Hi Karen – Yes, you can definitely use more almond flour than tapioca flour. It might change the consistency just a bit, but still doable :)

  13. These pancakes are great! I made them for my kids yesterday and they loved them so much I’m making a double batch today. Thank you for the recipe!5 stars

    1. Hi Natalie – I’m so glad your kids loved these paleo pancakes! Definitely a great healthy breakfast option for them :)

  14. I tried out this recipe over the weekend and I absolutely loved it! Can I use erythritol instead of honey? I doubled the recipe and used 4 eggs only and it still turned out great!5 stars

    1. Hi Maria – You can certainly try it! I have not yet tried this recipe with erythritol.

  15. I am a fan of you Lisa, I have tried your recipe of cashew milk, Israeli Salad and banana muffins and they’re delicious and a hit with my family. My 9 years old son gets abdominal bloating when he eats wheat, regular dairy products or legumes; and as any child he loves pan cakes, I tried different gluten free recipes, but no one was convincing until I tried yours, my three children really enjoyed them! they’re fluffy and tasty, and so glad! Thanks for sharing, greetings from Monterrey, México!

    1. Hi Rocío – I am so glad you and your family love my recipes! Can’t wait for you to try new ones coming soon :)

  16. Hi, recipe looks great.
    I’m putting together some pantry staples for my sons first apartment and was hoping to make a pancake mix that he can through together with items that have a long’ish fridge/shelf life.
    First, in the interest of including as many ingredients as possible in the dry mix; have you tried adding coconut sugar to the dry ingredients?
    Second, have you tried portioning the recipe to a single serving? (As in a rounded quarter cup of mix, one egg, one tablespoon of dairy substitute and splash of vinegar.)
    Third, I’ve seen some homemade mixes that purport to being pantry stable for up to three months, do you have any recommendations for storing this mix?

    1. Hi Beth – glad you loved the Paleo Pancakes recipe! First, you can definitely add coconut sugar to the dry ingredients. Second, I haven’t tried portioning the recipe to a single serving, but it shouldn’t be a problem! Third, as long as you store everything in sealable containers, the mix will have a good shelf life :)

  17. Okay, when you said these were the absolute “best” paleo panckaes I had my doubts. Like you, I’ve gone through recipe after recipe and been disappointed many times. But when I read your struggles… too coconutty, too dry, too falling apart, I decided to give it a try. And these really are the BEST paleo pancakes I’ve ever seen. They’re the perfect texture, they’re easy to make, and they taste just like they should. :D Thanks for sharing this recipe!5 stars

    1. Yay! I’m so happy to hear you love them as much as I do, Sarah! Enjoy many pancake breakfasts. :)

  18. Hi Lisa, I am just starting the gluten free diet after a hashimotos diagnosis and your blog has give me hope. This recipe came out delicious!5 stars

    1. Hi Kris – I’m so happy you loved the pancake recipe and that you’re loving all my gluten-free recipes as well. :) x

  19. OMG!!! The best pancake recipe I ‘ve tried. Even the family enjoyed. Doubled it nicely. Thank you.5 stars

    1. Hi Francisco – Adjusting the flours would most likely change the texture of the pancakes.

  20. 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!5 stars

    1. 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! :)

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

    1. Thank you for the kind feedback, Jessica! I’m so glad you enjoyed the pancakes! :)

  21. 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! 5 stars

    1. 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.

  22. 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!

    1. 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. :)

  23. 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.5 stars

    1. Wonderful! I’m so happy you both loved the pancake recipe Sylvia! And a little mashed banana is a great way to sweeten them up naturally.

  24. 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 hand5 stars

    1. 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! :)

    1. I wouldn’t recommend it. Coconut flour is highly absorbent and it will change the texture of the pancakes.

  25. 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!5 stars

    1. Yes, absolutely! I turn them into waffles all the time. :) And thanks Justine for your kind words! x

    2. I am intolerant to almonds.. is there any substitute I can use for the almond flour? Maybe more of the other flour(s)? This recipe sounds amazing and I’d love to try it!

  26. 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!5 stars

    1. Wonderful! I’m happy you loved the recipe Jenna. And those sound like perfect recipe subs! Enjoy your pancakes. :)

  27. 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! ❤️5 stars

    1. I’m happy you loved the recipe Lena! Love the addition of cinnamon and nuts to the batter as well. Yum! :) x

  28. 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.5 stars

    1. Yay! So happy you loved this recipe Amy! It really does have the same fluffy texture as classic pancakes…which fools many and they don’t realize they’re paleo pancakes. Always a win!

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

    1. Thanks so much Mary! I’m happy you love the pancakes. And those spice additions sound delicious – yum!

  30. 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!!!