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, are high protein, are low carb, and 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 willing to try something new-ish, give these Paleo almond flour pancakes a try. You might just fall in love.
I’ve always loved silver dollar pancakes, for some reason. Anything in miniature tends to capture my heart.
Why this is the best gluten free, paleo pancake recipe
These pancakes get cheers in my house, and I feel good about giving them to my kids on a school morning. As far as Paleo recipes go, they’re super kid-friendly and a close second only to the Paleo Donuts, since, well, they’re donuts. And let’s be serious.
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 rested, 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. And the pancakes are more moist and tender (coconut flour just drinks up moisture).
Even with a bit of tapioca starch, they're still Paleo-friendly since tapioca is a grain-free starch. Many recipes made with almond flour tend to taste like almonds, if even just faintly, but this recipe just tastes like, well, “regular” pancakes!
Paleo pancake ingredients
- Almond flour – You must use finely ground blanched almond flour to make this recipe a success. I like to buy it from nuts.com or Honeyville brand, as they're reliably good quality and a fine grind. “Blanched” almonds are just almonds that have had their dark brown skins removed; the fine grind of the flour allows all the ingredients to fully combine without any grittiness. I like Do not use almond meal, which is coarsely ground almonds with their skins still on.
- Tapioca flour – Tapioca starch and tapioca flour are the same thing; this Paleo-friendly starch helps bind the pancakes together and adds flexibility and lightness. It has no equal, but if you must replace it, try arrowroot.
- Paleo baking powder – “Regular” baking powder contains cornstarch, which is not Paleo legal. If you're not concerned with a little cornstarch, feel free to use your regular baking powder. Otherwise, follow the instructions below on combining cream of tartar, baking soda, and a Paleo-friendly starch to make your own Paleo-friendly baking powder
- Almond milk – I like to bake with unsweetened almond milk if I can't use dairy, since almond milk has some fat which provides richness. You need something that is dairy-free and is approximately the same thickness of lowfat cow's milk (canned coconut milk is way too thick).
- Coconut oil – Virgin coconut oil is the type that is solid at cool room temperature. To avoid all coconut flavor, use triple-filtered coconut oil.
- Eggs – The eggs in these pancakes provide them with that characteristic fluffiness. They also help bind the pancake batter together.
- Honey – Honey adds sweetness without adding refined sugar, which is not allowed on a Paleo diet.
Tips for making the best paleo pancakes
Save time by making your own Paleo pancake mix
To get a head start on making Paleo pancakes, try mixing the dry ingredients ahead of time and storing the mixture until needed. Since almond flour has so much fat, it can go rancid much more quickly than an all purpose gf flour, so you should store the mix in the freezer or refrigerator. Just allow it to come to room temperature before completing the recipe as cold almond flour forms clumps.
Weigh your dry ingredients for best results
Like all baking, pancakes require precision in measurement. And like all flour, almond flour and tapioca starch are easy to measure incorrectly unless you weigh your ingredients on a simple digital kitchen scale.
Make sure your almond flour is finely ground
Not all almond flour is finely ground, which is why I try to purchase only a few brands (nuts.com and Honeyville are favorites). Finely ground almond flour combines effectively with the other ingredients called for, rather than clumping and adding unwelcome texture to your cooked pancakes.
How to store paleo pancakes for later
If you have leftover pancakes, or you would just like to make them ahead of time, you can! Just allow them to cool completely before wrapping them tightly in small, single-portion stacks in freezer-safe wrap and placing them in the freezer.
Making simple Paleo pancakes in advance
When you are ready to serve pancakes that have been made and frozen in advance, unwrap the stacks, separate the pancakes from each other and place them, still frozen, in a toaster oven. Cook at about 300°F until warm, 1 to 2 minutes.
Paleo pancakes: substitutions and variations
I haven’t tested this recipe with any substitutions. These are just my best-educated guesses!
Nut free, paleo pancakes
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, paleo pancakes
Since there are only two eggs in this recipe, you can replacing them with one “chia egg” each (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel per egg).
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 it 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, so you might want to go easy. :)
Tasty paleo pancake mix-ins and toppings
Just like “regular gluten free pancakes,” you can serve these almond flour pancakes with all the classic mix-ins and/or toppings.
Try adding a few fresh blueberries, chopped fresh strawberries, or chocolate chips to each portion of pancake batter right after pouring it on the griddle. Flip carefully when ready and finish cooking.
Any of those mix-ins could also be served on top of your cooked pancakes. Or try adding sliced ripe bananas, or drizzle warm nut butter on top of a stack of Paleo pancakes.
FAQs
Are pancakes Paleo?
No! Conventional pancakes are made with wheat flour, which is gluten-containing. This recipe for Paleo pancakes is grain free, dairy free, and naturally gluten free.
Is maple syrup Paleo?
Yes! Maple syrup is “legal” on a Paleo diet. Just like honey is, as both are unrefined, naturally occurring sugars.
What are Paleo pancakes exactly?
Paleo pancakes are light and fluffy, tender pancakes just like you know pancakes to be, but made with only Paleo-legal ingredients like almond flour, tapioca starch, and natural sweeteners.
Are Paleo pancakes healthy?
These Paleo pancakes are relatively healthy, since they are full of healthy fats from almond flour. I feel good serving them to my children for breakfast.
Can I use almond meal instead of almond flour in this Paleo pancake mix recipe?
No, this recipe cannot be made with almond meal, which is made of coarsely ground almonds that still have their dark brown skins intact. It won't combine fully enough with the other ingredients, and will add unpleasant texture to these pancakes.
Is it better to make these fluffy paleo pancakes on a pan or griddle?
I find it easier to make these pancakes on an electric griddle, since I can work quickly and easily to pour out at least 4 pancakes at a time and still have plenty of room to flip them without disturbing the batter.
How do I keep from burning my almond and tapioca flour pancakes?
If you're using an electric griddle to cook your pancakes, keep the temperature relatively low, at no more than 350°F. You want the pancakes to brown properly, but almond flour has so much fat that it tends to blacken if cooked at too high a temperature. The batter is also relatively thin, so it's best to let the pancakes set quite a bit before flipping them to cook on the other side.
Why aren't my Paleo pancakes thick like traditional ones?
Did you measure your flours by weight, and did you use finely ground almond flour? If you use almond meal, the batter won't be cohesive and can be lumpy and runny, which leads to uneven, unfluffy pancakes.
The Best Paleo Pancakes Recipe | Dairy and Gluten Free Too!
Ingredients
- 1 ½ cups (180 g) blanched finely ground almond flour (I like nuts.com or Honeyville brands)
- ¼ cup (32 g) tapioca starch/flour (can be replaced with an equal amount of arrowroot)
- 1 ½ teaspoons Paleo baking powder (See Recipe Notes)
- ¼ teaspoon kosher salt
- ¾ cup (6 fluid ounces) unsweetened almond milk at room temperature
- 2 tablespoons (28 g) virgin coconut oil melted and cooled (plus more for greasing the skillet)
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 2 tablespoons (42 g) honey
- Honey or pure maple syrup for serving
Instructions
- 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.
Make ahead instructions.
- 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.
Notes
The Best Paleo Pancakes Recipe | Dairy and Gluten Free Too!
Ingredients
- 1 ½ cups (180 g) blanched finely ground almond flour (I like nuts.com or Honeyville brands)
- ¼ cup (32 g) tapioca starch/flour (can be replaced with an equal amount of arrowroot)
- 1 ½ teaspoons Paleo baking powder (See Recipe Notes)
- ¼ teaspoon kosher salt
- ¾ cup (6 fluid ounces) unsweetened almond milk at room temperature
- 2 tablespoons (28 g) virgin coconut oil melted and cooled (plus more for greasing the skillet)
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 2 tablespoons (42 g) honey
- Honey or pure maple syrup for serving
Instructions
- 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.
Make ahead instructions.
- 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.
Connie Spalding says
Hi I made these and my husband liked them which was surprising ,
I am going to attempt to make waffles next time. I’ll let you know how they turn out . Thanks for the recipe.
Diane says
Nicole! OMGOSH YUM! Perfect, THANK YOU, THANK YOU!
Nicole Hunn says
Hahaha, Diane, so it’s safe to say … you like them? :)
Darlene McLaurin says
Hello friend can J. Make waffles with this. Recipes ?
Darlene McLaurin says
Can I make waffles with this recipe ?
Nicole Hunn says
I’m honestly not sure, Darlene. You could try separating the eggs, beating the yolks in with the regular batter and whipping the egg whites into soft peaks separately before carefully folding them into the rest of the batter. Then into the waffle iron. Let us know if it turns out!
Jackie Munitz says
Don’t understand why my batter is so dry. I needed to add another 1/2 c almond milk and it’s still much thicker than usual pancake batter. I’ll try to cook them now adding a little more almond milk as necessary. What did I do wrong? I measured everything in grams. Help?
Thanks, Nicole. You’ve been a life saver for years!! We love your recipes!
Nicole Hunn says
Hi, Jackie, I’m afraid it’s not possible for me to know where you went wrong since I’m not there with you. If you didn’t make any substitutions and measured by weight, then the most likely problem is the quality of your ingredients. Did you use good-quality blanched almond flour, or did you attempt to use almond meal, perhaps from Bob’s Red Mill. That simply won’t work, as Bob’s Red Mill products are of very inconsistent quality and their almond flour in particular is quite poor.
karen says
These pancakes were amazing! I made them today and even my husband loves them. I am also so grateful you did not use coconut flour. I absolutely hate the taste of that stuff!
Nicole Hunn says
I’m so glad you loved them, Karen! I definitely don’t mind the taste of coconut flour, as I and my whole family really love the taste of coconut, but it is very finicky. These are easy peasy.
Cathy says
I have been making pancakes with coconut flour and my husband eats them and doesn’t mind them, but doesn’t love them. I made them with almond flour way back and they were much more satisfying. I live in the Caribbean, so many things are hard to find, but they are making Casava flour, breadfruit flour, pumpkin and green banana flour and I can get chick pea flour which has been good! I would love to try the pumpkin flour in pancakes, but not sure if I would use it the same way you have used the almond flour in this recipe?
Nicole Hunn says
Pumpkin flour won’t substitute for almond flour, no, Cathy. You’d need another nut flour that has a similar makeup to almonds, which pumpkin does not have. I’m afraid I don’t recommend any of the flours you mentioned. Sorry!
Eileen says
Hi ,
Thank you for your recipes. My oldest son does have nut allergies. I found sweet potatoe flour and cassava flour. Not sure if it counts as paleo. Have a great day.
Nicole Hunn says
I recommend the coconut flour pancakes recipe that I linked to in post then, Eileen. Those flours are not proper substitutes for almond flour.
Juliana says
Love your recipes! Thank you for this one as I have been craving pancakes up here in the Great White North. ??????
I am also a bit of a grammar nerd so I had to giggle when I saw this (above):
“… and it was almond impossible to make smaller pancakes.” Typo or autocorrect? ?
Nicole Hunn says
Autocorrect! I will fix!
Connie Cockrell says
Hey, Nichole.
I’ve been a follower for quite awhile now and last year went Paleo totally. On your comment for those who can’t have nuts. Try Cassava flour. I’m just reading your recipe so haven’t had a chance to try it yet as written, let alone modified but I’ve had a lot of luck subbing Casava flour for coconut, tapioca, and almond flour.
Have a great day!
Nicole Hunn says
I’ve made some things with cassava flour, Connie, but haven’t loved it. And it’s definitely not a 1 for 1 sub in my recipes, just for others’ benefit.
Amber says
I make your old version with coconut flour frequently, but I just put it in a cake pan or jelly roll pan and bake it with a few add ins if I’m feeling generous. Show me a child that refuses cake for breakfast because I don’t think they exist, definitely not in my house anyway! I can’t wait to try this with tapioca instead, because the whole reason I baked it was because I couldn’t fry them up quick enough.
Nicole Hunn says
Oh, that’s an interesting idea, Amber! I think you’ll find that this batter is much easier to work with.
Pamela Catania says
These pancakes rock!
Nicole Hunn says
Awesome, Pamela!
Denise Zavala says
I have a question about another recipe I saw from you. It’s your GF instant pudding mix. Can I use a single batch of that dry mix to replace the 4 serving box of store bought instant pudding to be added to cake batter in a recipe? Hope so and hope to hear from you by this Friday when I try it out!
Nicole Hunn says
It should work, but I’m afraid I really don’t know about someone else’s recipe, Denise. Sorry!
Paula lena says
Substitute honey for maple syrup?
Nicole Hunn says
You can try, Paula, but honey is a lot thicker than maple syrup so the pancake batter might be runnier.
Newly Paleo says
Love this. I read Wheat Belly too and my whole family is now
Wheat Free/Gluten Free but I did not like his cookbook either and have ventured
out and found many Paleo blogs/books that cook like him, with the almond and
coconut flours – low carb gluten free. I love your Paleo recipes and hope you have more! I need more LOW CARB ‘breads’. Thanks so much. I would love a book from you on this.
Michelle says
I agree completely! Nuts.com is such a friendly, festive place that I feel guilty for grumbling about the shipping costs. They did send me a sample of calmyrna figs in the order I received yesterday, so I am somewhat mollified, but still!! I am forever rearranging my pantry to better store all of my flours and big jars of flour blends. It was so much easier when I had my one jar of ap wheat flour…
Melissa says
I will try your recipe tomorrow! I don’t think it will be eggy. Each recipe I tried with almond flour and a nut milk/coconut milk, they turn out eggy.
Thanks again!! Just going through your GF on a Shoestring Quick and Easy Cookbook!
Jess says
I feel like my family kind of walks the paleo line once in a while- but only because it is conveniently gluten free 100% of the time! But a lot of the paleo baking leaves something to be desired… which probably why I keep your blog in my “favorites” line on my internet tab. :) I love trying out new things- especially when it boasts of making my mornings a little easier (I love pre-cooking/baking and thawing for breakfast!)… So I think these need to go in my “to try” pile! Thanks for all your hard work… my kitchen cupboard would NOT be complete without my two Shoestring books (and I’m anxiously awaiting my bread book… it’s already on pre-order!)!
Tabitha says
We’ve been Paleo-ish the past couple of years but with another baby due any day, I’ve been thrilled to find your blog and cookbooks. Sometimes I don’t have the money to keep almond flour on hand and my homemade version doesn’t have the lovely crumb bc it’s not as fine. My 3YO sometimes wants what her older siblings are having. We all tolerate rice flour well and your recipes have been awesome. I think it’s also because you aren’t shy about advising us to use a scale rather than volume measurements. My nonGF husband LOVED the pretzel rolls. (Yeah, I was too lazy to do the pretzel dogs and just made the rolls.) OMG! You so totally rock! I definitely want the new cookbook, too. I hate spending $2 extra to get a GF bun for me and my two kids while eating out or $1.25 for a frozen ok bun. Thanks to you we can eat at home and still have awesome breads and desserts for a fraction of the cost. Thanks again. I will gladly add the new cookbook and will probably just pre-order it.