My whole family loves these soft paleo pancakes! Each serving is loaded with 10 grams of protein, and they are gluten-free, dairy-free, and paleo made with a blend of cassava flour and almond flour.
This grain-free pancake recipe is wonderful, and the pancakes are so fluffy you will never miss the grains! Be sure to also check out our simple paleo baking powder, which is great to have in stock for making homemade baked goods and paleo pancakes.
Why paleo pancakes are the best
Pancake are a staple food we have in our house all the time. We love to make large batches and freeze them to always have on-hand as a quick healthy breakfast. Not only are pancakes great for breakfast, they be used as the breading for nut butter and jelly sandwiches for the kids to take to school for lunch. Take two pancakes and add peanut butter or almond butter on one side and jelly or honey on the other. Put the two pancakes together like a sandwich - easy-peasy and no crust to remove😉.
Homemade pancakes are healthier than most store-bought since there are no preservatives in them and you can use the freshest ingredients that fit your needs and diet. Using almond flour in this paleo pancake recipe makes the gut happier (if you don't have a nut allergy😊) since there is no wheat or gluten, provides extra protein to help build lean muscles, and has natural fats that support a healthy body. According to studies, natural oils in almonds stimulate gastrointestinal digestion. The superpower nut also has positive health effects in relation to heart disease, diabetes and obesity.
KETO TIP: If you want to keep the whole meal low-carb, skip the syrup and replace it with a low sugar keto sweetener like Monkfruit sprinkled with cinnamon.
What ingredients go into this pancake recipe
To make paleo pancakes you are first going to need a baking powder the does no contain grains. Most store-bought baking powders are made with cornstarch as the acid. The good news is you can make your own paleo baking powder (click for recipe) at home.
Here is what you need:
- Eggs (lots of eggs to give it fluff without bananas)
- Vinegar
- Baking powder (don’t be scared but I use a lot- it makes the pancakes so fluffy with the egg)
- Maple syrup
- Olive oil or avocado oil
- Almond meal flour
- Tapioca starch (or flour)
- Cassava flour
- Salt
- Plant based milk such as almond milk or coconut milk (you can use regular milk if you prefer)
Be sure to check out and find an almond flour substitution if needed.
How to make this paleo pancake recipe
Start with the eggs and whisk them in a medium size bowl. Then add the remaining ingredients and whisk them together until well blended. Keep in mind not to over mix the batter which can deflate the pancakes. Let the paleo pancake mix set for five minutes before adding to a heated pan. This activates the acids and alkaline ingredients which makes the baking powder bubble and the pancakes fluffy.
Scoop ¼ cup of the batter onto a heated griddle on medium-low heat. I like to do about 3 pancakes at most when using a medium frying pan so that they do not touch and then they cook evenly. Heat each side on medium heat for about 2 minutes per side. If they start to burn turn the heat down even if it takes longer. It is well worth the wait than eating burnt pancakes!
Expert tips
- Use paleo baking powder to cut out all grains.
- Use a non-stick pan for the best pancake results and easy flipping.
- Make sure the pancakes are separated and do not touch. Leave enough room even if that means waiting for only 2-3 pancakes to cook each round.
- Start cooking the pancakes on medium heat. If they start to burn (as the pan gets hotter with each round of cooking) turn the heat down to medium-low or low heat. It might take longer to cook but they will be delicious.
- The pancakes are ready to flip when the edges start to bubble and set.
Storing pancakes in the freezer
Pancakes store well in the freezer if packaged properly. To store pancakes in the freezer, wrap them in parchment or wax paper individually or two-at-a-time and place them in a sealed freezer bag. Close the bag tight and try to remove as much air as possible. Paleo pancakes, if stored properly will last 3 months in the freezer.
Frequently Asked Questions
These perfect paleo pancakes are the best and made of a combination of cassava flour, tapioca flour, and almond flour. The lend a soft and fluffy texture and beautifully sweet flavor.
Paleo diet is gluten-free and excludes all grains such as oats, wheat, bulgar, corn, and rice. When looking for paleo ingredients make sure they say "certified gluten-free" to ensure no cross contamination with wheat.
Related Recipes
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Paleo Pancake Recipe
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Ingredients
- 3 eggs
- 2 tablespoons apple cider vinegar
- 1 cup almond milk (or your favorite milk such as coconut milk, goat milk or cow)
- 3 tablespoons maple syrup
- 2 tablespoons olive oil extra virgin
- ½ teaspoon pink Himalayan salt
- 1 tablespoon baking powder (make sure it is paleo)
- 1 cup almond meal flour
- ½ cup tapioca flour
- ½ cup cassava flour
- 1 tablespoon cassava flour
Instructions
- In a medium mixing bowl add the eggs, vinegar, maple syrup, and olive oil and whisk the ingredients together until well blended. Add the almond flour, tapioca flour, ½ cup plus 1 tablespoon of cassava flour, sat and baking powder. Whisk together until smooth but slightly lumpy. Keep in mind not to over mix the batter which can deflate the pancakes. Let the paleo pancake mix set for five minutes to activate the baking powder.
- Heat a griddle or frying pan on medium-low heat. Spray with cooking spray. Scoop ¼ cup of the batter onto a heated griddle or pan, about 3 small pancakes, making sure they do not touch so they cook evenly.
- Heat each side on medium heat for about 2 minutes per side or until the sides start to bubble and set. If they start to burn turn the heat down even if it takes longer. It is well worth the wait than eating burnt pancakes!
Notes
- Try not to over mix the batter to keep the pancakes super fluffy!
- Use a non-stick pan for the best pancake results and easy flipping.
- Make sure the pancakes are separated and do not touch. Leave enough room even if that means waiting for only 2-3 pancakes to cook each round.
- Start cooking the pancakes on medium heat. If they start to burn (as the pan gets hotter with each round of cooking) turn the heat down to medium-low or low heat. It might take longer to cook but they will be delicious.
- The pancakes are ready to flip when the edges start to bubble and set.
- Storing pancakes in the freezer: Pancakes store well in the freezer if packaged properly. To store pancakes in the freezer, wrap them in parchment or wax paper individually or two-at-a-time and place them in a sealed freezer bag. Close the bag tight and try to remove as much air as possible. Paleo pancakes, if stored properly will last 3 months in the freezer.
Nutrition
Try our other paleo recipes
- 3-Ingredient Brownies
- Chia Date Bars
- Almond Pesto Cauliflower (Whole30 & Paleo)
- Paleo Brownies Drizzled in Nutty Almond Butter
- Savory Roasted Sweet Potato Buddha Bowl
- Chia Seed Pudding
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