You only need six ingredients to make these simple paleo pancakes! They’re grain-free, dairy-free and they taste like REAL pancakes! 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 (note the sarcasm) 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)
- Yield: 7 small, fluffy & filling pancakes
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
- Preheat a seasoned crepe pan over low heat (I have and LOVE this pan).
- 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.
I love you and your recipes better than all.the other paleo recipe sites! These pancakes are delicious, even though mine weren’t as beautiful as yours! They still tasted great. I must need a better pan as you suggested! You have the best, simple paleo recipes. I love your 2 ingredient roti and naan bread so much! They make the sting of going gluten free bearable! I do wish you’d develop a bread that I could slice for a sandwich, toast for breakfast and even eat by itself! Other than that, I just dont need any other cookbooks besides yours!
Thanks for sharing your life and your recipes with everyone!
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Thank you so much for the sweet words, Cathey!! You made my day! 🙂 I’ll be sure to add sliceable paleo bread to my must-make list!
Is desiccated coconut powder the same as coconut flour? If not, can you suggest a substitute for coconut flour? I would love to make these!
They are not the same – and coconut flour is pretty unique so I don’t know of any substitutes for it!
Hi. Thanks for the recipe. Just found your site and have bookmarked. We are new to the grain and Paleo and are enjoying finding a new way of eating.
I made these pancakes yesterday morning for my daughter, she spit them out. I added a pinch of salt, vanilla, blueberry, and toasted pecans to the batter. Everything else I followed to the specs.
She spit them out because she said they had a”sour” taste. I didn’t notice at first but when I went back and tasted, there was a very distinct bitter note on the finish of these pancakes. Once I noticed it, it stood out big time. Any ideas on this flavor? I was thinking it was the tapioca starch as we are new to this ingredient and seemed to be the only culprit. It is from Bob’s red Mill.
As a side note. I made some other pancakes this morning with almond flour mainly with about 15percent coconut and no tapioca. She ate the whole plate.
Any ideas????
Chris, yikes – it sounds like one of the ingredients might be expired or spoiled? These pancakes should definitely not taste sour in any way…
It could be the baking soda. I have cut it in half and I’m thinking of using just 1/4 tsp next time because these taste like baking soda.
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I noticed a strong taste of baking soda as well. Loved how fluffy they were so will try again with less baking soda next time.
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A common baking mistake is not incorporating the baking soda in well enough. I do try to use a mesh strainer to ensure lump free baking soda. I used this recipe, and after the dry were mixed, I used the mesh strainer to be sure everything was incorporated very well. I didn’t want to reduce the soda, because you get so much lift from the product.
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I had the same issue. Way too much baking soda flavor. We use Bob’s Red mill baking soda.
Loved the recipe. These have a great flavor. They were a little more dense than what I was expecting. Is there a way to lighten them a touch? Also, if I wanted to sub a couple of ripe bananas, what would you suggest? This version but banana would be the bomb!
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Hi Ashley ,
I’m really loving these and have made them twice. The only variation in my prep work is that I seperate my eggs and beat the whites into whipped light air before folding in the batter and I noticed the pancakes have a lighter texture and not dense. I changed no ingredients so 2 thumbs up and hubby is diabetic and can eat these no problem so he is happy. Much thanks !
That’s awesome – happy to hear that! And thanks for sharing that tip, I’ll have to try that next time 🙂
Best paleo pancakes ever. I have been trying different recipes over the last couple years and this is the only one that we plan to make again. I also noticed a bit of a funky after taste but I know for a fact its my baking soda. Its old and i didnt use a blender. So some bites had more than others. This was a hit for the whole family! I’m really glad we stumbled upon your site!
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Hi Alexa! I’m so happy to hear that you and your family liked this recipe and plan to make it again! 🙂
Winner, winner.. pancake…. well you know. What a great recipe. Thanks for doing the research and trial and error testing. Really great! definitely my go to for now on.
hahah! I’m so glad you liked it! Thanks for letting me know how it turned out for you 🙂
Do you think it would work to sub the eggs for either flax, gelatin or chia eggs? Thank you!
These paleo pancake is the best ever recipe!i added smashed banana & pinch of organic vanilla coz it taste a good flavor. light & fluffy! delicious. thumbs up.
I’m so happy to hear that!! And I’m going to try adding those two ingredients next time, yum!
You killed it! These are great and my kids love them! Thanks so much for your hard work it tastes delicious!
Thanks, Amy! So happy to hear that you and your kiddos loved the pancakes! 🙂
Made these for breakfast today and was pleased. I used dried almond milk pulp instead of flour so the batter was quite thick, but very tasty with a nice texture. I think I’ll double the batch next time and share with the kids. Always looking for something to do with that pulp.
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Wow, great to know that almond pulp works! Thanks for sharing, Kathie 🙂
Hi Ashley,
Can I make these with just the almond and coconut flour? I don’t have any. I make it exactly like this except I have added sprouted wheat flour instead of tapioca or arrowroot. please let me know. thanks
I’ve made A LOT of different paleo pancake recipes over the past couple years and this one is hands-down my favorite! I made 3 large, thick pancakes with this recipe and the texture and thickness both were absolutely beautiful!! This is now THE pancake recipe at my house. Thank you!! 🙏
Yay, that’s so great to hear! Thanks for letting me know how it turned out for you 🙂
I was feeling in the pancake mood yesterday so I made a batch of these for myself. They were delicious. Thank you once more Ashley your recipies are fantastic.
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So happy to hear that! Thanks for letting me know how they turned out for you, Judith!
YUM – I have been having issues recently and feeling VERY SORRY for myself so happy to have these now 🙂
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I’m so glad you like these pancakes! 🙂
Hi
Can I substitute cassava flour for almond flour? I live in Brasil where almond flour is not easy to get and very expensive. But they have a lot of cassava flour. Cassava flour is not tapioca…
Most of your recipes for baking use almond flour. Could I substitute cassava flour for almond flour in most recipes?
Hi Sarah, I am not familiar with cassava flour – hopefully another reader can help answer your question.
Better off subbing cassava flour for wheat flour in a traditional pancake recipe. It is a 1:1 substitute. I use it as a sub in baked goods, breads, tortillas, etc.
Can’t find cassava flour where I live. Always have to order online.
On another note- Happy National Pancake Day. Will be trying these pancakes tonight for breakfast for dinner!
Like someone else said, mine weren’t nearly as pretty as yours, but WOW! Awesome recipe! I had an after dinner craving and these more than hit the spot. Halved the recipe for a quick personal snack and had everyone in the house wanting pancakes by the time they were done! Will be making double the recipe tomorrow.
Thank you for restoring my ability to eat nummy, guilt free (well…aside from the maple syrup the poor things were drowning in) pancakes!
I’m so happy to hear that! Thank you so much for letting me know how they turned out for you 🙂
My three kids and I just finished a double batch of these and LOVED them! I’ve tried so many paleo pancake recipes and they’ve never turned out as “normal” as these (usually really flat and take forever to cook). I took the advice from another comment and beat the egg whites, separately, before beating them into the batter. We’ll definitely make these again!
Jenna, I’m so happy to hear that you and your kiddos liked the recipe! 🙂
The first time we made this recipe I followed it to the letter, which resulted in an AMAZING, fluffy texture and wonderful flavor -until we got to the aftertaste, which was very overwhelming and metallic. I assumed it was too much baking soda, but to give the creator credit, maybe it was the brand of baking soda I used. The second time I made the recipe I used a different brand of baking soda, reduced it to 1/2 teaspoon, and added 3/4 teaspoon of lemon juice to the recipe to activate the baking soda. The revised recipe created a wonderful, fluffy pancake with an amazing flavor, and won rave reviews from my son, who said these are his new favorite meal! Thanks for helping our family to have delicious, healthy meals!
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These are amazing 😩😩!!!! I’ve been looking for a pancake that actually taste good! Thank you for this!
I tried to give this five stars but it would let me. Definitely five stars!!
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Randie, I’m so happy to hear that you like the recipe!! Thank you for letting me know how they turned out for you 🙂
I had to follow your link to the crepe pan out of curiosity! Do you know if it works well for making roti? We have a legit Indian roti pan and I’ve been asked several times over the years by friends and family where to find a “roti pan” or if they can just use their cast iron skillet? This seems like it’s pretty close in comparison and sells for a reasonable price!
Hi Theresa! I can’t say for 100% certain because we’re a gluten-free household and I haven’t tried making regular roti on it, but I’m sure it’d work! I use mine for all types of gluten-free flatbreads. This is like 100x lighter than the cast-iron kind that my parents use and when my mom came to visit us she asked me to get one for her too (so I did). 🙂
Oh my gosh – thank you!!! This is my new favorite pancake recipe! It works great even with my “budget” level almond flour (which is more like almond meal, not the super expensive, fine-ground blanched almond flour).
I do agree that it has a baking soda taste, but I DON’T CARE!!! My tummy is doing cartwheels of joy!
Now back to the kitchen for seconds…
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I’m so happy to hear that you like it so much! And I need to figure out a way to get rid of that taste! Glad you like it though 🙂
I added a banana when I made them, and there was no aftertaste! 🙂
great to know! 🙂
Just started reading your blog. I’m 65 and have become lactose and gluten intolerant.🙁 Have to learn new ways to eat and cook. Wish I had done this years ago. Thanks for the help and direction. Nannette
Hi Nannette! I’m so glad you found my blog 🙂 I hope you love every recipe that you try!
What if can’t use coconut flour or milk?
These are the best gluten free pancakes I’ve ever had… and maybe the best pancakes ever, period! They are so good! I added an overripe banana and decreased the coconut milk a tad to keep the consistency right. I topped them with whipped coconut cream and fresh strawberries. OMG. I want to eat them every day from now on. THANK YOU! I wish there was a way to post a picture, because they actually turned out beautifully browned and round, too, which is hard to come by in most grain free pancakes in my experience!
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I had to cook them on low heat though, because the middles took longer to cook than regular pancakes. Just an FYI to people about to make these!
…You never did tag this with Gluten Free, you may want to if you’re able. (Just happened to notice)
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Mel, thank you! I just added that section (everything on my website is gluten-free but not everyone knows that) so I need to tag all of my recipes – just so behind!
These pancakes are great, just like all of your recipes. One thing I noticed though is that there isn’t enough acid in the recipe to neutralize the baking soda. This is probably why so many people have a soapy baking soda aftertaste. A lot of people don’t seem to realize that when you are using baking soda The recipe has to have an acidic ingredient like lemon juice, vinegar, buttermilk, molasses or chocolate in it. I used baking powder instead and it turned out great.
If you love the taste of baking soda, these are the perfect pancake. It’s just like a mouth full of baking soda. Wow, nothing quite like it.
Sorry you didn’t like it – I will retest the recipe using less baking soda and if it turns out well then I’ll adjust the recipe. I wonder if you mixed it well?
I picked 18 pounds of beautiful blueberries yesterday, so pancakes were a MUST today!! This is by far the BEXT paleo pancake recipe I have found… So glad I doubled the recipe. It made 7 HUGE pancakes… enough for Hubby and I for today and then to reheat tomorrow 🙂
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Wow 18 pounds of blueberries sounds like a dream! Thank you so much for letting me know how this turned out for you 🙂
These pancakes are the best! We have always loved banana pancakes, so I added a teaspoon of cinnamon and chopped banana, and they were wonderful. We definitely prefer them over our old recipe.
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Maggie, I’m so happy to hear that! 🙂 I’ll have to add chopped bananas and cinnamon next time – sounds perfect!
This recipe makes GREAT waffles, as well. I only added dried blueberries and they were delish.
That’s great to know! I’m so glad you liked it! 🙂
Where is the recipe
Hi Dinithi, my recipes were not working on mobile devices for several hours due to a website update, but they are working now! Sorry for the inconvenience!
Flirting with paleo recipes so tried these pancakes this morning and they turned out wonderfully! Will try the other suggestions here to make them fluffier but overall the taste and texture didn’t make me miss wheat flour at all! Will be sure to check out your other recipes.
Suzette, I’m so happy to hear that! Thank you for letting me know how the pancakes turned out for you 🙂
These are great. I also subbed baking powder because I don’t care about a little cornstarch, but the fluffy texture is SPOT ON. Cook low and slow. Best Paleo pancake yet.
Becky, that’s so great to hear! I’m so happy that you liked the pancakes 🙂