Paleo Pancakes
These Paleo Pancakes are light, fluffy, and grain-free, made with almond, tapioca, and coconut flours. Perfect for paleo or gluten-free diets, they’re naturally sweetened with honey or maple syrup and deliver a tender, satisfying breakfast with wholesome, natural ingredients.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 25-30 minutes
- Yield: About 8 pancakes (serves 2-3)
- Category: Breakfast, Paleo, Gluten-Free
- Method: Mixing, Pan-frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
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 skillet)
Instructions
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Whisk almond flour, tapioca flour, coconut flour, baking soda, and salt in a large bowl.
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In another bowl, beat eggs; add almond milk, honey/maple syrup, white wine vinegar, and vanilla extract. Mix well.
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Combine wet and dry ingredients, stirring until smooth. Let rest 5 minutes.
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Heat skillet over medium, coat with ghee/butter/coconut oil.
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Pour ¼ cup batter per pancake; cook 2-3 minutes until bubbles form and edges set.
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Flip and cook 2 minutes more until golden and cooked through.
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Repeat with remaining batter, adding oil as needed.
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Serve warm with toppings of choice.
Notes
Add cinnamon or nutmeg for extra warmth.
Stir in blueberries or chopped nuts before cooking.
Use maple syrup, fresh fruit, or nut butter as toppings.
Substitute almond milk with coconut or other plant-based milks.
For vegan version, replace eggs with flax eggs (not strictly paleo).
Store leftovers airtight in fridge up to 3 days; reheat in toaster or skillet. Freeze individually for longer storage.
Find it online: https://familydinnercooking.com/paleo-pancakes/
