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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.
4.96 from 113 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.


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


  • 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
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340 comments on “Paleo Pancakes”

  1. We loved this recipe! It was delicious 😋 we cooked it for our dad and he loved it as well. It works with waffles 2 just cook them for 3-5 minutes (cook time may very because of what kind of waffle cooker you have) well anyways we would definitely recommend this for a quick easy and delicious breakfast 🧇 🥞

  2. Really good pancakes! My husband and I both really liked them!! Thanks for the recipe! 

  3. I accidentally used a little to much baking soda but they still came out good. Added carob chips to a few, all in all easy to make fluffy will definitely make again!

  4. Another delicious recipe. I just made a batch to have throughout the week. My only struggle is not eating most of them right now. Thanks Lisa :)

  5. My mixture was way too thick and no where near as runny as it needed to be to pour into the pan. I had to scoop small portions into the pan with a tablespoon and flatten it out. They were very dry and I’m quite disappointed…

    • Hi Rebecca – the mixture definitely shouldn’t be that thick. Did you alter or substitute any of the flours? Sometimes even the brand of flours you use can make a difference. But all you have to do is add a little more liquid to thin it out. Super easy fix. Hope your next batch turns out better!

  6. Definitely my favorite paleo pancake recipe. I do add a tablespoon of coconut oil to give it a bit more moisture. I also add a whole chopped up banana! 

    Thank you so much!

  7. An amazing pancake recipe! I am not on the paleo diet, but I still prefer these to most normal pancakes, and make them pretty regularly. They are light, fluffy, and delicious!

  8. Can I substitute Cassava for the other flours? My son has Crohn’s and is on a very limited diet. He can only have rice and Cassava flour.

  9. Hi, 
    Thank you very much for this recipe and especially the flour ratio! Can you please tell if it’s possible to substitute eggs with something else? Thank you!

    • Hi Gabriela – I haven’t tried this with egg substitutes yet! But I hope to make a video about that sometime next year :)

  10. I make these on the regular. These take better to me than regular pancakes! I would recommend this recipe to anyone trying to stay on the palo track.

  11. Delicious but a big eggy- can I use less eggs?

    • Hi Louisa – I’d make sure you’re using large eggs, and not extra large eggs. But yes, you could always try it with one less egg and see how it goes, though they’d likely be a bit thicker, unless you add more milk.

  12. I’ve recently gone gluten-free and I was excited to try this recipe. Very delicious! I was a little nervous about how the pancake would taste after adding apple cider vinegar–its the only vinegar I had–but it was really tasty. I also only had blanched almond flour on hand so I can imagine how it would taste with super fine almond flour. I added some bananas to the recipe too :) This recipe is a keeper.

  13. I can’t seem to find the video 

  14. Can i substitute the coconut flour for banana flour?

  15. Can I substitute the almond flour for anything? My lo is allergic to nuts

  16. I was a little skeptical when I saw the batter but these pancakes are AMAZING!!!! I will definitely be adding these to our weekend breakfast pancake tradition!

  17. By far the best paleo pancakes I have ever made, and even higher praise is that my kids and super picky husband enjoyed them too! They taste and feel like pancakes made with wheat flour. I am thrilled to have found a recipe that everyone will enjoy. Thank you!

  18. Wow. These are spectacular pancakes. I don’t like the texture of almond flour or coconut flour pancakes because they taste too soft and they never get the texture that you would expect from something that was cooked through. However, these pancakes taste like regular pancakes and the texture was perfect. I ended up using arrowroot instead of tapioca because it’s what I had in my pantry and it worked perfectly. I did have to add a smidge more coconut flour to make the batter a little thicker but that might have had to do with the fact that I used arrowroot instead of tapioca.