The Best Paleo Pancakes Recipe

Stack of 5 Paleo pancakes with syrup drizzling on white plate

5 from 70 votes

These lightly sweet Paleo pancakes made with almond flour are high protein, super fluffy, and taste just like “real” pancakes. Dairy free and gluten free, too!

Prep Time15

Cook Time10

Course: Breakfast, Pancakes

Cuisine: American

Keyword: Paleo pancakes

Servings: pancakes

Author: Nicole Hunn

Ingredients

1 ½ cups (180 g) blanched finely ground almond flour (I like Blue Diamond brand sifted almond flour and Wellbee's brand extra fine almond flour), at room temperature
½ cup (70 g) tapioca starch/flour
1 ¾ teaspoons Paleo baking powder (See Recipe Notes)
¼ teaspoon kosher salt
¾ cup (6 fluid ounces) nondairy milk (coconut or almond milk in the carton is best) at room temperature
2 tablespoons (28 g) virgin coconut oil melted and cooled (plus more for greasing the skillet)
2 (100 g out of shell) eggs at room temperature, beaten
2 tablespoons (42 g) honey
Honey or pure maple syrup for serving

Instructions

Make the batter

In a large bowl, place the almond flour, tapioca starch, baking powder and salt, and whisk to combine.
Create a well in the center of the dry ingredients and add the milk, oil, eggs and honey, and whisk to combine well. The mixture should be smooth and about the thickness of heavy cream.
Set the batter aside to sit briefly. It will thicken a bit.

Cook the pancakes

Heat a griddle or cast iron skillet (or any other nonstick surface on which you like to make pancakes) over medium heat (on an electric griddle, keep the temperature no higher than 350°F). Lightly grease your griddle surface with additional coconut oil.
Pour the pancake batter about 1/4 cup at a time into rounds about 4-inches in diameter. They'll continue to spread a bit at first, so don't crowd them.
Allow the pancakes to cook until at least a 1-inch border around the perimeter of the pancakes appears set (when they’re set, they’ll lose their shine), about 1 minute 30 seconds.
With a wide, thin spatula, turn each pancake over and allow to finish cooking on the other side (about another 30 seconds).
Remove the pancakes from the griddle, and repeat with the remaining batter.
Serve the pancakes warm with maple syrup or more honey.

Make ahead suggestions

You can allow the pancakes to cool completely before wrapping them tightly in freezer-safe wrap and freezing.
When you are ready to serve the pancakes, unwrap the stacks, separate the pancakes from each other and place them, frozen, in a toaster oven. Cook at about 300°F until warm, 1 to 2 minutes.

Video

Notes

Paleo baking powder

Conventional baking powder is not Paleo compliant only because it usually contains cornstarch (which is almost always still gluten free, but check labels). If that isn't a problem, just use that.

If you'd like to be sure you're using 1 3/4 teaspoons Paleo baking powder, make your own by combining 1/2 teaspoon baking soda, 1 teaspoon cream of tartar & 1/4 teaspoon arrowroot or tapioca starch.

Nutrition