Paleo Pancakes

Why You’ll Love This Recipe

This recipe delivers pancakes that are free from grains, dairy, and refined sugars while still tasting indulgent. The combination of almond and coconut flours gives a nice texture and flavor, and the addition of white wine vinegar helps achieve a tender crumb. They’re quick to whip up and pair well with fresh fruit, nuts, or pure maple syrup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry Ingredients:

• ½ cup almond flour
• ⅓ cup tapioca flour
• ¼ cup coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients:

• 4 large eggs
• ¼ cup almond milk
• 1 tablespoon honey or maple syrup
• 1 teaspoon white wine vinegar
• 1 teaspoon vanilla extract
• Ghee, butter, or coconut oil (for coating skillet)

Directions

1. In a large bowl, whisk together almond flour, tapioca flour, coconut flour, baking soda, and salt.
2. In a separate bowl, beat the eggs, then add almond milk, honey or maple syrup, white wine vinegar, and vanilla extract. Mix until combined.
3. Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. Let the batter rest for 5 minutes to allow the flours to absorb moisture.
4. Heat a skillet over medium heat and coat with ghee, butter, or coconut oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to set, about 2-3 minutes.
6. Flip and cook for another 2 minutes or until golden brown and cooked through.
7. Repeat with remaining batter, adding more oil to the skillet as needed.
8. Serve warm with your favorite toppings.

Servings and Timing

This recipe makes about 8 pancakes, serving 2-3 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Add cinnamon or nutmeg to the dry ingredients for extra warmth.
• Stir in blueberries or chopped nuts into the batter before cooking.
• Use maple syrup, fresh fruit, or nut butter as toppings.
• Substitute almond milk with coconut milk or other plant-based milk.
• For a vegan version, replace eggs with flax eggs (not paleo but plant-based).

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or skillet until warmed through. Pancakes can also be frozen individually and reheated as needed.

FAQs

Can I use other flours instead of almond, tapioca, and coconut?

These flours work best for paleo compliance, but cassava or arrowroot flour can sometimes substitute tapioca.

Are these pancakes gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I make this recipe dairy-free?

Yes, use coconut oil or ghee and plant-based milk.

How do I make the pancakes fluffier?

Make sure to let the batter rest for a few minutes and cook on medium heat without flipping too early.

Can I prepare the batter ahead of time?

Yes, store the batter in the refrigerator for up to 24 hours before cooking.

What if the batter is too thick or too thin?

Add more almond milk to thin it or a bit more coconut flour to thicken.

Can I add sweeteners to the batter?

Yes, honey or maple syrup are already included, but you can adjust to taste.

Can I double the recipe?

Yes, just double all ingredients and cook in batches.

Are these pancakes suitable for kids?

Yes, they are naturally sweet and wholesome.

How do I prevent pancakes from sticking?

Use enough oil or butter to coat the skillet and preheat it properly before cooking.

Conclusion

These Paleo Pancakes offer a delicious, grain-free alternative to traditional pancakes without sacrificing flavor or texture. Made with simple, natural ingredients, they’re perfect for anyone following a paleo lifestyle or seeking a gluten-free breakfast option. Easy to prepare and customizable, these pancakes are sure to become a breakfast favorite.

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