These lightly sweet Paleo pancakes are made with almond flour, so they’re naturally low carb and actually taste like “real” pancakes. Enjoy them with maple syrup, or plain. And make your own Paleo baking powder easily for fluffy pancakes!
What’s with the Paleo recipe?
Ever since I tried out the Wheat Belly Cookbook (no thanks) back in January 2013, I have been what I affectionately call Paleo-curious. I believe that all of these diets and lifestyles (low carb! keto! Paleo!) have something to teach.
So this is a recipe for delicious and simple Paleo Pancakes because they freeze really well, they’re high protein and low carb and they keep my kids going all school-morning long.
And a note about cost: I am mindful of the price of blanched almond flour, which is why I order it from nuts.com, and I skip the organic kind (the horror!) since it’s definitely more expensive. If you’re game for trying something new-ish, give these Paleo almond flour pancakes a try. You might just fall in love.
These get cheers in my house, and I feel good about giving them to my kids on a school morning. They’re a close second only to the Paleo Donuts, since, well, they’re donuts. And let’s be serious.
I’ve always loved silver dollar pancakes, for some reason. Anything in miniature tends to capture my heart (which might explain Gluten Free Small Bites!).
When I first developed this recipe for Paleo pancakes, I used a tiny bit of coconut flour rather than tapioca starch/flour for structure. The batter was thicker, especially as it sat out, as coconut flour has that tendency, and it was almost impossible to make smaller pancakes. By replacing the coconut flour with a Paleo-friendly starch, the pancakes still have structure but the batter is more flexible.
Watch this short how-to video (<1 minute)
Push play ▶️ below and you’ll see just how easy this recipe is to make. You don’t need any fancy equipment at all, and the batter comes together quickly in one bowl.
Ingredients and substitutions
I haven’t tested this recipe with any substitutions. These are just my best-educated guesses!
Nut-free: Paleo baking recipes so often rely on almond flour, and if you can’t have nuts that can be a big hurdle. I’d really recommend that you try my coconut flour pancakes, which are naturally nut-free.
But if you’d still like to try making these Paleo pancakes, the only substitute I know of for almond flour in Paleo baking is sunflower seed flour. However, I know that there can be some issues with the finished product turning green (!) due to a chemical reaction with the baking soda, so proceed with caution!
Egg-free: Since there are only two eggs in this recipe, you can replacing each with a “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel).
Paleo baking powder: You might wonder if baking powder and baking soda are available to you on a Paleo diet. Well, they are! Baking soda is simply sodium bicarbonate, and doesn’t contain anything that isn’t “legal” when you’re Paleo.
Baking powder, on the other hand, typically contains cornstarch, which isn’t appropriate for a Paleo diet. If you can’t purchase Paleo baking powder, made with an appropriate starch, it’s so easy to make yourself with 1 part baking soda, 2 parts cream of tartar and 1/2 part arrowroot or tapioca starch/flour. If you aren’t that strict, though, just use “regular” gluten free baking powder. I won’t tell.
Oh, and although maple syrup and honey are both allowed on the Paleo diet, don’t go too heavy on the pour. Sugar is still sugar, and at least for January, you might want to go easy. :)
1 1/2 cups (180 g) blanched finely ground almond flour (I like nuts.com or Honeyville brands)
1/4 cup (32 g) tapioca starch/flour (can be replaced with an equal amount of arrowroot)
1 1/2 teaspoons Paleo baking powder*
1/4 teaspoon kosher salt
3/4 cup (6 fluid ounces) almond milk, at room temperature
2 tablespoons (28 g) virgin coconut oil, melted and cooled (plus more for greasing the skillet)
2 eggs (100 g, weighed out of shell) at room temperature, beaten
2 tablespoons (42 g) honey
Honey or pure maple syrup, for serving
*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.
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. 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.
Originally published on the blog in 2013. Recipe changed slightly (6 grams coconut flour replaced with 32 tapioca starch/flour; batter now made in bowl rather than in blender), photos and video all new.