Paleo Pancakes

Paleo Pancakes

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!

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. 

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!

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.

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!

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.

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!

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. :)

These lightly sweet Paleo pancakes are made with almond flour, so they're naturally low carb and actually taste like

Like this recipe?

Prep time: Cook time: Yield: 8 to 10 pancakes


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.


Comments are closed.

  • Diane
    January 14, 2018 at 12:10 PM

    Nicole! OMGOSH YUM! Perfect, THANK YOU, THANK YOU!

    • Nicole Hunn
      January 14, 2018 at 12:36 PM

      Hahaha, Diane, so it’s safe to say … you like them? :)

  • Darlene McLaurin
    January 10, 2018 at 8:08 AM

    Hello friend can J. Make waffles with this. Recipes ?

  • Darlene McLaurin
    January 10, 2018 at 6:55 AM

    Can I make waffles with this recipe ?

    • Nicole Hunn
      January 10, 2018 at 7:57 AM

      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
    January 8, 2018 at 2:59 PM

    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
      January 8, 2018 at 5:35 PM

      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
    January 7, 2018 at 10:51 PM

    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
      January 8, 2018 at 9:26 AM

      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
    January 7, 2018 at 12:25 PM

    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
      January 7, 2018 at 3:46 PM

      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
    January 7, 2018 at 12:19 PM

    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
      January 7, 2018 at 3:44 PM

      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
    January 7, 2018 at 9:34 AM

    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
      January 7, 2018 at 10:19 AM

      Autocorrect! I will fix!

  • Connie Cockrell
    January 7, 2018 at 9:23 AM

    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
      January 7, 2018 at 10:21 AM

      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
    January 4, 2018 at 12:35 AM

    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
      January 4, 2018 at 11:42 AM

      Oh, that’s an interesting idea, Amber! I think you’ll find that this batter is much easier to work with.

  • Pamela Catania
    January 3, 2018 at 4:21 PM

    These pancakes rock!

    • Nicole Hunn
      January 3, 2018 at 7:02 PM

      Awesome, Pamela!

  • Denise Zavala
    January 3, 2018 at 12:21 PM

    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
      January 3, 2018 at 12:40 PM

      It should work, but I’m afraid I really don’t know about someone else’s recipe, Denise. Sorry!

  • Paula lena
    January 3, 2018 at 10:57 AM

    Substitute honey for maple syrup?

    • Nicole Hunn
      January 3, 2018 at 12:40 PM

      You can try, Paula, but honey is a lot thicker than maple syrup so the pancake batter might be runnier.

  • 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.

  • 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…

  • 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!

  • 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!)!

    • 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.

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