The Best Paleo Pancakes Recipe

5 from 65 votes

These paleo pancakes are light and fluffy, and taste just like the "real" thing. Naturally dairy free and gluten free.

Prep Time15

Cook Time10

Course: Breakfast, Pancakes

Cuisine: American

Keyword: Paleo pancakes

Servings: pancakes

1 ½ cups blanched finely ground almond flour (I like Blue Diamond brand sifted almond flour and Wellbee's brand extra fine almond flour)
¼ cup tapioca starch/flour
1 ½ teaspoons Paleo baking powder (See Recipe Notes)
¼ teaspoon kosher salt
¾ cup unsweetened almond milk at room temperature
2 tablespoons virgin coconut oil melted and cooled (plus more for greasing the skillet)
2 eggs at room temperature, beaten
2 tablespoons honey
Honey or pure maple syrup for serving

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 almond milk, oil, eggs and honey, and whisk to combine well.
Set the batter aside to sit briefly. It will thicken a bit.
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. Allow to cook until the edges of the pancakes are set (when they’re set, they’ll lose their shine), about 1 minute.
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.

You can also 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.

To make your own Paleo baking powder, combine 1 part baking soda + 2 parts cream of tartar + 1/2 part arrowroot or tapioca starch/flour.