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We love pancakes in our house! They are a weekend tradition that never gets old. If you are looking to clean up your traditional pancake recipe then my Paleo Pancakes is the one to try. They come out nice and fluffy, with just the right amount of sweetness. You can get creative and throw chocolate chips or blueberries into the batter to make them even more delicious. These Paleo Pancakes freeze well for an easy breakfast for the kids before school. These classic Paleo Pancakes are grain-free, gluten-free, refined sugar-free, and dairy free.

Made With a Few Simple Ingredients

I love that these only need a few simple Paleo Pantry staples to make.

Paleo Pantry Staples

Once you have a good stocked Paleo Pantry you can easily make lots of easy Paleo treats. Try a few of these…

Whisk dry ingredients together, then mix wet ingredients separately. Combine and mix till fully combined. Apple cider vinegar is a must as it helps to keep them light and fluffy. I use a 1/4 cup measuring cup for 1 pancake to pour onto the griddle or pan. This keeps each pancake the perfect size and uniform in size.

Paleo Pancakes are best served right off the griddle, topped with ghee and pure maple syrup. I love to put extra berries or bananas on top to give them even more flavor. My husband likes to top his with chopped dates and coconut yogurt or a big heaping of cashew butter. Get creative with your toppings and have some fun with this Paleo Pancake recipe!

Print Recipe

Paleo Pancakes

We love pancakes in our house! You can get creative and throw chocolate chips or blueberries into the batter to make them even more delicious. These also freeze well for an easy breakfast for the kids before school. These classic Paleo Pancakes are grain, gluten, refined sugar, and dairy-free. This recipe is easy to double if you are making for a family.
Prep Time5 minutes
Cook Time10 minutes
Servings: 3

Ingredients

  • 3/4 cup almond flour
  • 3 tbsp tapioca flour
  • 1 tbsp coconut sugar
  • 1/2 tsp baking powder
  • pinch sea salt
  • 2 eggs
  • 1 tbsp apple cider vinegar
  • 1/4 cup milk of choice I use almond or coconut milk
  • 2 tbsp oil coconut or light olive oil
  • 1 tsp of vanilla extract
  • 1/4 cup fresh blueberries optional

Instructions

  • Mix dry ingredients into a bowl. Flours, sugar, baking powder, and salt.
  • Add wet ingredients into the dry. Mix well.
  • Fold in blueberries if you are using them.
  • Using a non-stick pan or griddle pre-heat to medium heat. Use cooking spray or oil to prevent sticking.
  • Use a 1/4 cup measuring cup to scoop each pancake serving out.
  • Cook for a few minutes on each side.
  • Serve with pure maple syrup and berries on top.

Notes

***Makes 4-6 small pancakes. You can easily double the recipe if needed. These freeze nicely.