You only need six ingredients to make these simple paleo pancakes! They’re grain-free and dairy-free, but you can’t tell. These pancakes are fluffy and filling and I’m so excited to share the recipe with all of you!
Finally! I’m sharing a recipe for the fluffiest paleo pancakes! I have been working on perfecting paleo pancakes for what seems like forever now. I wanted my recipe to call for as few ingredients as possible AND still taste like real pancakes. A pretty tough task when you’re trying to make pancakes that are both grain-free and dairy-free. This recipe for simple paleo pancakes makes seven small, fluffy, and filling pancakes – enough to feed 2-3 hungry people!
It only took me three years of gluten-free food blogging, to share a recipe for paleo pancakes. I finally feel like a legit food blogger. In my mind, there are certain recipes every food blogger must master within their niche to be considered legit at what they do: chocolate cake (not to brag but… mine is the best), banana bread, brownies, cookies (I have a bunch in my dessert section!) and pancakes. Is there anything I’m missing?
I’m hoping that these paleo pancakes will give me the blog street cred I’ve been working for…
You can fill ’em up with chocolate chips, blueberries – whatever you want. Likewise, have fun with the toppings. Some possibilities: grassfed butter, maple syrup, chopped fruit or nuts.
One strong suggestion… if you’re against using a non-stick pan or griddle… I HIGHLY recommend this steel crepe pan. I don’t know how I’ve gone without it in my kitchen. It’s one of the best purchases I’ve made (right up there with my Instant Pot) and the crepe pan is super affordable. Season it really well just once and you’ve got what’s basically non-stick steel. It’s way better than a cast-iron skillet. Yep. I went there.
Alright, get the six ingredients listed below and then get started on making and eating these pancakes!
Paleo Pancakes (Grain-Free, Dairy-Free)
Paleo Pancakes (Grain-Free, Dairy-Free)
Ingredients
- ½ cup almond flour
- ½ cup tapioca flour or arrowroot flour
- 3 tablespoons coconut flour
- 1 teaspoon baking soda
- 2 eggs
- ½ cup coconut milk canned and full-fat
Instructions
- Combine all of the ingredients together in a blender and combine well.
- Pour ¼ cup batter onto a crepe pan over low heat.
- Once the batter begins to bubble at the top, flip it over and cook for another 1-2 minutes.
- Repeat until the batter is done.
Suzanne Spencer says
Hi!
Can u please post the Nutritional Facts? I might hv missed them but did not find them.
Thanks!
Ashley - My Heart Beets says
Hi Suzanne, I just updated the recipe card to include this information. Hope that helps 🙂