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Paleo Pancakes

Paleo Pancakes

Paleo Pancakes (Gluten Free Dairy Free Grain Free)Ever since I tried out the Wheat Belly Cookbook (no thanks), I have been what I affectionately call Paleo Curious. From where I sit, all of these diets and lifestyles and whateveryouwanttocallthem 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. But I feel that I must clarify, for the sake of readers who have reached out to me lately with concerns about the Paleo recipes on my blog, that I am not nor do I ever plan to become a Paleo blogger. Or a Paleo cookbook author, for that matter. In fact, Bakes Bread is perhaps the very least Paleoish cookbook in the whole (admittedly short) history of gluten free cookbooks. I am simply experimenting, and learning from the Paleo diet, as I learn as much as I can from wherever I can. 

Paleo Pancakes (Gluten Free Dairy Free Grain Free)

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 spendy. And, as always, if a blog recipe isn’t for you, wait a day. I’ll be back tomorrow, and the tomorrow after that. Plus, don’t forget about these super healthy whole-grain Gluten Free Oatmeal Pancakes. Meanwhile, if you’re game for trying something new-ish, give these Paleo almond flour pancakes a try. You might just, well, love ’em.

Paleo Pancakes (Gluten Free Dairy Free Grain Free)

The batter is best and most smooth when it’s blended or food processed, but you can of course just mix it by hand. Either way, it will be thick, but it will cook surprisingly quickly.

Paleo Pancakes (Gluten Free Dairy Free Grain Free)

These get cheers in my house, and I feel good about giving them to my kids on a school morning (that is, if their school year ever actually begins). They’re a close second only to the Paleo Donuts, since, well, they’re donuts. And let’s be serious.

Prep time: Cook time: Yield: 10 pancakes


2 eggs (120 g, out of shell) at room temperature, beaten

2 tablespoons (42 g) honey

2 tablespoons (28 g) virgin coconut oil, melted and cooled

3/4 cup (6 fluid ounces) almond milk, at room temperature

1 1/2 cups (180 g) blanched almond flour (I buy mine at nuts.com)

2 teaspoons (6 g) coconut flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon kosher salt


  • Heat a griddle or cast iron skillet (or any other nonstick surface on which you like to make pancakes) over medium heat. Place all of the ingredients, in the order listed, in a blender or food processor and mix until well-combined and smooth. The batter will be thickly pourable. If you do not have a blender or food processor, mix the ingredients by hand, in the order listed, until as smooth as possible.

  • Cook the pancakes as soon as the batter is made. Lightly grease your griddle surface, and pour the pancake batter about 1/4 cup at a time into rounds. Allow to cook until bubbles begin to break through the surface of the pancakes (about 1 1/2 minutes). With a wide, thin spatula, turn each pancake over and allow to finish cooking on the other side (about another minute). Remove the pancakes from the griddle, and repeat with the remaining batter.

  • Serve the pancakes warm, or allow to cool completely before wrapping them tightly in freezer-safe wrap (I really like Glad Press ‘n’ Seal for the freezer) stacked in groups of 3 or 4 and freeze. 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).



P.S. Thank you so much for your support of the Gluten-Free on a Shoestring Cookbooks, both old and new! I couldn’t do this without you, no way no how.

If you liked this recipe, you'll love my new book!

Gluten-Free on a Shoestring [Second Edition]:

125 Easy Recipes for Eating Well on the Cheap

Amazon.com Barnes & Noble IndieBound.com

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  • newly paleo
    September 11, 2013 at 10:26 AM

    Can you come up with a GOOD sandwich bread that is low carb/paleo/wheat belly friendly? :) I’ve tried 5 and have had no luck! Thanks!

  • Newly Paleo
    September 11, 2013 at 10:13 AM

    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.

  • September 9, 2013 at 9:35 PM

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  • Patty
    September 9, 2013 at 9:04 AM

    Love your site! One question on the pancakes, since we are attempting to lower carbs…. could you substitute a sweetener like “just like sugar” for the honey? Thanks in advance, can’t wait to try the pancakes!!

    • September 9, 2013 at 9:06 AM

      There are only 2 tablespoons of honey in the whole recipe, Patty, so they don’t add too many carbs, I’d imagine. I don’t have any experience with that particular sweetener, though. Sorry!

    • Newly Paleo
      September 11, 2013 at 10:13 AM

      try agave nectar

  • mulberryminx
    September 9, 2013 at 7:20 AM

    Can I use all coconut flour instead? thanks :)

    • September 9, 2013 at 7:30 AM

      Hi, there, mulberry. Definitely not! Coconut flour is a very unique flour, and doesn’t behave at all like almond flour (or any other flour for that matter)!

  • mulberryminx
    September 9, 2013 at 7:19 AM

    Can I use all coconut flour? Thanks :)

  • Michelle
    September 8, 2013 at 7:54 PM

    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…

  • American expat in Europe
    September 6, 2013 at 2:25 PM

    Drives me nuts when I see MY RECIPE re-arranged. Nice one.

  • Jess
    September 5, 2013 at 10:38 PM

    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!)!

    • September 6, 2013 at 2:33 PM

      Thank you so much for the kind note, Jess! That’s basically the way I feel about Paleo – it’s, by nature, 100% gluten free, so why not see what it has to teach. Thanks for keeping me in your favorites, and for preordering the bread book!!
      xoxo Nicole

    • Tabitha
      September 11, 2013 at 8:03 PM

      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.

  • Julia Morris
    September 5, 2013 at 5:14 PM

    I have looked at a lot of Paleo recipes, of course, because they’re generally GF, and love your “paleo curious” tag – that’s me, too! Thanks for posting your experiments, musings and photos! Due to this blog and your GF on a Shoestring Q & E, I just last week made my first loaf of yeast bread – ever! It’s the cornmeal sandwich bread and it’s just exactly what it should be. Half the loaf was gone before it was really room temperature, and I’m only GF-required eater at my house :) No one else even noticed it was GF. I have an issue with my oven that’s affecting some of my (now-compulsive) GF baking more than my old baking. Does anyone have a good resource for troubleshooting issues like overbaked perimeter with mushy center? That’s okay for some things, but not for others. SInce a new oven is out, I need to get creative :) Maybe I need to let the preheat go longer? Maybe the temp guage is more off than I already correct for? Nicole, thanks for giving baking back to me, bigger and better than before! I’m gong to make the white sandwich bread next….then donuts. Or vice versa!

    • September 5, 2013 at 5:26 PM

      Hi, Julia,

      It sounds like your oven is running hot (as most ovens do – mine included). You don’t need a new oven, you just need to understand how yours is calibrated. Just buy a small, inexpensive oven thermometer like this one, and use it as a gauge of your oven’s temperature instead of the dial. A too-hot oven will cook the outside of baked goods before the inside can support the outside with proper structure. Hope that helps – and I’m so glad you are feeling adventuresome!

      xoxo Nicole

    • Julia Morris
      September 5, 2013 at 6:42 PM

      Thanks! I was hoping there was a simple explanation just like this. I have been adjusting down for some time, but more “by gut” than by actual measurement – just goes to show sometimes you actually need the measurement. And thanks for the link to the right tool for the job. I tried measuring by weight with a basic digital kitchen scale to bake one time – instant convert. I’ll grab an oven thermometer tonight. And thanks for responding so fast :)

    • Anneke
      September 5, 2013 at 7:27 PM

      Julia — I just needed an oven repair, and the repairman told me to pre-heat for a half hour, especially for bread. Apparently, ovens are set to say they are initially at temperature when they are only at about 75%, so giving it some extra time should help make it more even. That plus the oven thermometer has helped my oven issues.

    • Julia Morris
      September 5, 2013 at 8:06 PM

      Great! That makes sense – these two pieces of advice should do the trick! It explains why my cornmeal sandwich bread didn’t have this problem – I went so slowly to make sure I was really doing it right, that the oven had p-l-e-n-t-y of time to heat up 100%. This plus the oven thermometer should save us from gooey cake centers :)

  • Paleo Template works for me
    September 5, 2013 at 5:06 PM

    From one food-sensitive person to another, let’s not bash each other eh? I am glad you can eat rice and so on but I can’t. Paleo, for the most part, works for me. If I eat rice, I am sick for DAYS. Same with wheat, but believe it or not, rice affects me more strongly in smaller amounts. And soy aka legumes. So can we go without the snarky comments? It’s hard enough being food-sensitive without infighting. Maybe I am infighting now and if so, I apologize. You have the best gluten free recipes and I thank you for every single one that you produce.

    • September 5, 2013 at 5:23 PM

      I’m afraid I’m not sure what you’re reacting to, Paleo Template. I haven’t made any “snarky comments,” and neither has anyone else for that matter. Please keep things above-board here, okay? No one is fighting … except perhaps you.

    • Peggy
      September 5, 2013 at 5:44 PM

      I believe the snark in question, is your less than friendly tone when you reassure your audience not to worry, you’re not going paleo. I’ve never been to this blog, I was interested in the pancakes (which look delicious) and I read the same ‘attitude’. I was about to ask what’s so bad about Paleo, when I saw this thread.

    • September 5, 2013 at 6:02 PM

      Hi, Peggy, There is no ‘attitude.’ I am not, in fact, going Paleo nor do I plan to. I was reassuring my readers who rely upon my blog for reliable gluten free recipes, as since I have posted some Paleo recipes I have gotten many worried comments from readers in this regard. I will edit the text of the post to make that clear. There isn’t anything bad about Paleo, but mine is not a Paleo blog.

    • Peggy
      September 5, 2013 at 8:17 PM

      Gotcha, keep up the good work.

    • September 5, 2013 at 9:23 PM

      I’m afraid I’m not sure what you’re reacting to, Paleo Template. I haven’t made any “snarky comments,” and neither has anyone else for that matter. Please keep things above-board here, okay? No one is fighting … except perhaps you.

  • Melissa Carr
    September 5, 2013 at 12:23 PM

    I am interested in trying your combo of ingredients for the pancakes! I have found, 6+ recipes later, that it tends to taste VERY eggy! The texture is NOT light & fluffy, but spongey at best! Thank you for offering one with ALmond milk rather than dairy milk! I am still recovering from your Super Fudgy Brownies! I am happy to say the hidden ones have remained hidden, and I take 3 bites everyday:) I also put little chunks of them in my Vanilla Coconut Ice Cream I made……….HEAVEN!!

    • September 5, 2013 at 12:29 PM

      There are only 2 eggs in this recipe, Melissa. I can’t imagine thinking these pancakes are eggy.

    • Melissa
      September 6, 2013 at 1:34 AM

      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!

    • September 5, 2013 at 4:29 PM

      There are only 2 eggs in this recipe, Melissa. I can’t imagine thinking these pancakes are eggy.

  • September 5, 2013 at 10:23 AM

    I hear you, Jennifer! I hate that their shipping costs are so high. I really wish they would offer free shipping over a certain amount or something, and the fact that they don’t definitely makes me like them less. Here’s how I handle it: I don’t buy often from nuts.com, and I buy quite a lot when I do so the shipping costs, per item, are comparatively lower. And yes! I definitely store almond flour, coconut flour and any other flour that I don’t use on a regular basis in the freezer. Not in the fridge – especially almond flour. It really extends the shelf life of almond flour, but it is difficult to use almond flour when it’s frozen (it clumps). So I keep about 2 1/2 cups in a sealed mason jar on my counter, and the rest in the freezer. Hope that helps!
    xoxo Nicole

    • Jennifer Sasse
      September 5, 2013 at 11:01 AM

      ok thanks for the info – more questions: do you store only ‘opened’ packages of those flours or both unopened and opened? also, do you store better batter in the freezer too? I do not – seems to be ok…

    • September 5, 2013 at 12:29 PM

      I store all the almond flour I have, save the 2 1/2 cups I keep decanted on the counter, in the freezer. I do not store rice flours or rice flour blends and other starches cold. Just in the basement, in sealed containers.

    • Jennifer Sasse
      September 5, 2013 at 12:33 PM

      awesome! thanks for your help on this! :) only 4 more days until school starts!

    • Julie Hodge
      September 6, 2013 at 4:37 PM

      I found a coop in my area that orders from a place called country life. If we reach 400 or 500 dollars together, our delivery is free. I am not sure if country life is only “local” to me in IN, but maybe you could find something like that to order some of your flours from. One of the options is 25 pounds of almond flour at 4 dollars a pound. Since the shipping is free, it is pretty cheap. Maybe you have a coop in your area?

    • Jennifer Sasse
      September 6, 2013 at 10:15 AM

      I feel a post about this coming up in our near future? like how to ‘live’ with all these new flours and ingredients now that you’re living gluten free??? :) I can hope right?

    • September 6, 2013 at 11:10 AM

      You mean how to stock up and on what, or how to store the flours? Sounds intriguing, Jennifer. Tell me more of what you’d like to hear!

    • Jennifer Sasse
      September 6, 2013 at 1:20 PM

      I’m thinking of a few things:
      1. How to stock up on flours affordably (they have to taste good and be reasonably priced with reasonable shipping)
      2. How to store these flours that you’ve stocked up on (on the shelf, on the shelf until opened then stored in the fridge/freezer, always in the freezer, always in the fridge)
      3. What kind of storage containers you need (air tight, loosely covered, glass, plastic, etc…)
      4. Freezer size is also a concern with me. (I think I need another one!) What do you have, what is your freezing strategy – how do you know what’s in there at all times?
      I think that’s all for now, if I think of more, I’ll add them!

    • September 6, 2013 at 2:35 PM

      I think you might find this post on gluten free food storage useful, to start, Jennifer. I will keep the others in mind for a future post. Thanks!

    • Jennifer S.
      September 5, 2013 at 3:01 PM

      ok thanks for the info – more questions: do you store only ‘opened’ packages of those flours or both unopened and opened? also, do you store better batter in the freezer too? I do not – seems to be ok…

    • Julia Morris
      September 5, 2013 at 5:17 PM

      This answered one of my next (of many) questions. Thanks for asking/posting publicly.

  • Jennifer S.
    September 5, 2013 at 2:16 PM

    Looks good! Let’s talk nuts.com. First off, I love love love their packaging!! it’s so dang cute. However, do they ever give a relief on shipping? one time my shipping cost more than my order – is that normal or do I have to order more? Also, do you store everything in the fridge – almond flours, coconut flours, starches, etc…. Bob’s says to but is it necessary?

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