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 homemade baked goods. For the topping, try my low sugar maple Greek yogurt topping.
Quick Look
- 🕒 Prep Time: 10 minutes, plus 5 minutes for the batter to rest
- 🌡️ Cook Time: about 20 minutes, about 2 minutes per side per batch
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 4 (about 16 small pancakes)
- ⚡ Calories: 380kcal and 10g protein per serving, per the recipe card
- 🥣 Ingredients: eggs, apple cider vinegar, almond milk, maple syrup, olive oil, pink Himalayan salt, paleo baking powder, almond meal flour, tapioca flour and cassava flour
- 🌶️ Flavor Profile: Soft, fluffy and lightly sweet
- ✋ Difficulty: Whisk, rest, flip
Quick Answer
Whisk 3 eggs, 2 tablespoons apple cider vinegar, 1 cup almond milk, 3 tablespoons maple syrup and 2 tablespoons olive oil. Add 1 cup almond meal flour, ½ cup tapioca flour, ½ cup plus 1 tablespoon cassava flour, ½ teaspoon pink Himalayan salt and 1 tablespoon paleo baking powder, and whisk until smooth but slightly lumpy without over mixing. Rest the batter 5 minutes. Cook ¼ cup scoops on a sprayed griddle over medium-low heat, about 2 minutes per side, until the edges bubble and set. It makes about 16 small pancakes.
Jump to:
Pancakes 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 can be used as the breading for nut butter and jelly sandwiches for the kids to take to school for lunch. Take two pancakes, add peanut butter or almond butter on one side and jelly or honey on the other, and put them together like a sandwich. Easy-peasy and no crust to remove.
Why These Paleo Pancakes Are So Fluffy
Click to see why it works
- Lots of eggs give them fluff without bananas.
- Plenty of baking powder. Don't be scared, a full tablespoon makes them so fluffy with the eggs.
- Vinegar activates it. Resting the batter 5 minutes lets the acid and baking powder bubble.
- Do not over mix. Over mixing can deflate the pancakes.
- Three flours. Almond, tapioca and cassava flour give a soft texture and gentle sweetness.
Why You'll Love These Paleo Pancakes
- 10 grams of protein per serving.
- Gluten-free, grain-free and dairy-free.
- Freezer friendly for quick breakfasts.
- Lunchbox friendly as pancake sandwiches.
- Healthier than store-bought, with no preservatives.
What Goes Into This Pancake Recipe
- Eggs - lots of eggs to give it fluff without bananas.
- Vinegar.
- Baking powder - it needs to be grain-free. Most store-bought baking powders are made with cornstarch as the acid. The good news is you can make your own paleo baking powder at home.
- Maple syrup and olive oil or avocado oil.
- Almond meal flour, tapioca starch and cassava flour - find an almond flour substitution if needed.
- Salt.
- Plant based milk such as almond milk or coconut milk (you can use regular milk if you prefer).
See recipe card for quantities.
Why Homemade Paleo Pancakes Are Better
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.
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.
How to Make Paleo Pancakes
1Whisk the wet ingredients. In a medium bowl whisk the eggs, then add the vinegar, milk, maple syrup and olive oil and whisk until well blended.
2Add the dry ingredients. Add the almond flour, tapioca flour, cassava flour, salt and baking powder and whisk until smooth but slightly lumpy. Keep in mind not to over mix the batter, which can deflate the pancakes.
3Rest. Let the batter set for five minutes. This activates the acids and alkaline ingredients, which makes the baking powder bubble and the pancakes fluffy.
4Cook. Heat a sprayed griddle or frying pan on medium-low. Scoop ¼ cup of batter at a time, about 3 small pancakes in a medium pan so they do not touch. Cook about 2 minutes per side, until the edges 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!
5Serve. Top with fruit, maple syrup or your favorite topping and enjoy.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Use paleo baking powder to cut out all grains.
- Use a non-stick pan for the best pancake results and easy flipping.
- Give them room. Make sure the pancakes do not touch, even if that means cooking only 2-3 each round.
- Watch the heat. The pan gets hotter with each round, so turn it down to medium-low or low if they start to burn.
- Freeze them. Wrap pancakes individually or two at a time in parchment or wax paper, seal them in a freezer bag with the air removed, and they keep 3 months.
More Pancakes and Paleo Recipes
More pancakes: Fluffiest Gluten-Free Pumpkin Pancakes, Easy Pancake Recipe With Raspberry Sauce, Butternut Squash Pancakes (Gluten-Free) and Blender Banana Oat Pancakes.
Try our other paleo recipes: 3-Ingredient Brownies, Chia Date Bars, Almond Pesto Cauliflower (Whole30 and Paleo) and Paleo Brownies Drizzled in Nutty Almond Butter.
More grain-free ideas: Savory Roasted Sweet Potato Buddha Bowl and Chia Seed Pudding.
Paleo Pancakes FAQs
These are made with a combination of cassava flour, tapioca flour and almond flour, which give a soft and fluffy texture and a gently sweet flavor.
Yes. The paleo diet is gluten-free and excludes grains such as oats, wheat, bulgur, corn and rice. Look for ingredients labeled certified gluten-free to avoid cross contamination.
Yes. Use a grain-free paleo baking powder. You can make your own at home.
Do not over mix the batter, let it rest 5 minutes, and cook them on medium-low heat without letting them touch.
Yes. Wrap them in parchment or wax paper, seal them in a freezer bag with the air removed, and they keep 3 months.
Flip when the edges start to bubble and set, about 2 minutes per side.
More Healthy Pancakes
Make breakfast with Gluten-Free Pumpkin Pancakes, Pancakes With Raspberry Sauce, Butternut Squash Pancakes or Banana Oat Pancakes. If you make these paleo pancakes from Delightful Mom Food I would love to see your creations and share it! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
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, almond milk, 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, salt 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.
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