Looking for a delicious, gluten-free and dairy-free breakfast? These Paleo Pancakes are made with wholesome ingredients like almond flour, coconut flour, and tapioca starch, making them perfect for those following a paleo or gluten-free diet. Easy to make and naturally sweetened with maple syrup, these fluffy pancakes are the ideal choice for a healthy breakfast or brunch. Customize them with your favorite mix-ins like blueberries, paleo chocolate chips, or bananas, and top with whipped coconut cream or fresh fruit for a truly indulgent treat.

Ingredients:
Wet Ingredients:
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon pure vanilla extract
- 3 large eggs
- ⅓ cup almond milk (or coconut milk, plus more if needed)
- 1 teaspoon white vinegar (or apple cider vinegar)
- 2 tablespoons neutral-flavored oil (e.g., avocado oil, refined coconut oil)
Dry Ingredients:
- ¾ cup fine blanched almond flour
- ¼ cup tapioca starch
- ¼ cup coconut flour
- 1 teaspoon fresh baking soda
- 1 big pinch salt (about ⅛ teaspoon)
Suggested Toppings and Mix-Ins (All Optional):
- Blueberries
- Paleo chocolate chips
- Thinly sliced bananas
- Ghee
- Whipped coconut cream
- Sliced strawberries
Instructions:
- In a large mixing bowl, combine the wet ingredients: 2 tablespoons maple syrup (or honey), 1 teaspoon vanilla extract, 3 eggs, ⅓ cup almond milk, 1 teaspoon white vinegar, and 2 tablespoons neutral-flavored oil. Whisk together until smooth. Set the bowl aside.
- In a separate bowl, whisk together the dry ingredients: almond flour, tapioca starch, coconut flour, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, whisking constantly to ensure the batter is fully mixed. The consistency should be thick but pourable. If you prefer a thinner batter, add 1 additional tablespoon of almond milk and whisk to combine. You can add more milk as needed to achieve your desired consistency.
- If using mix-ins (blueberries, paleo chocolate chips, etc.), fold them gently into the batter after all ingredients are mixed, being careful not to overmix.
- Heat a skillet or griddle over medium heat and add a small amount of ghee. Let it melt, swirling the pan to coat evenly.
- Pour approximately ⅓ cup of batter onto the skillet for each pancake, making sure not to overcrowd. Cook for 2 to 3 minutes, or until bubbles appear on the surface of the pancake. Use a spatula to carefully flip the pancake and cook for another 2 to 3 minutes on the other side, until golden brown.
- Remove the pancake from the skillet and transfer to a plate. Repeat the process with the remaining batter, adding more ghee to the skillet as needed.
- Serve the pancakes warm with your favorite toppings like sliced bananas, ghee, whipped coconut cream, or fresh strawberries.
Why You’ll Love This Recipe
These Paleo Pancakes are a perfect gluten-free and dairy-free breakfast option for anyone looking for a healthy and satisfying meal. Made with almond flour, coconut flour, and tapioca starch, they are naturally grain-free, while still being fluffy and delicious. The addition of maple syrup and vanilla extract makes them naturally sweet, and they can easily be customized with your favorite toppings or mix-ins like blueberries or paleo chocolate chips.
Tips
- Consistency: Adjust the batter consistency by adding more almond milk if it’s too thick. The right consistency will ensure your pancakes are light and fluffy.
- Don’t overmix: When folding in mix-ins, gently stir to prevent the batter from becoming too dense.
- Pan temperature: Make sure your skillet or griddle is at medium heat, not too hot, to allow the pancakes to cook through without burning the outside.
Variations and Substitutions
- Flour substitution: If you don’t have almond flour, you can substitute it with a gluten-free all-purpose flour blend, but the texture may vary.
- Sweetener: Swap the maple syrup with honey, agave, or coconut sugar if preferred.
- Dairy-free option: Use coconut milk instead of almond milk for a richer flavor, and make sure to top with coconut cream for a full dairy-free experience.
- Add-ins: Feel free to add nuts, seeds, or other fruits for added flavor and texture.
FAQs
Can I make the batter ahead of time?
Yes, you can make the batter the night before and store it in the refrigerator. Just give it a quick stir before using it.
Can I freeze these pancakes?
Yes! Once the pancakes are fully cooked, allow them to cool, then store them in a freezer-safe bag or container. To reheat, pop them in the toaster or microwave.
Can I use a different oil?
Yes, you can use any neutral-flavored oil, such as sunflower or grapeseed oil, in place of avocado oil or coconut oil.
Serving Suggestions
These Paleo Pancakes are perfect on their own or served with your favorite toppings. For a classic breakfast, pair them with fresh fruit like strawberries, blueberries, or bananas. You can also drizzle them with extra maple syrup or add a dollop of whipped coconut cream for a rich and indulgent treat. Pair with a smoothie or bacon for a well-rounded breakfast or brunch.
Paleo Pancakes (Gluten-Free, Dairy-Free)
4
servings15
minutes15
minutesIngredients
Wet Ingredients:
2 tablespoons maple syrup (or honey)
1 teaspoon pure vanilla extract
3 large eggs
⅓ cup almond milk (or coconut milk, plus more if needed)
1 teaspoon white vinegar (or apple cider vinegar)
2 tablespoons neutral-flavored oil (e.g., avocado oil, refined coconut oil)
Dry Ingredients:
¾ cup fine blanched almond flour
¼ cup tapioca starch
¼ cup coconut flour
1 teaspoon fresh baking soda
1 big pinch salt (about ⅛ teaspoon)
Suggested Toppings and Mix-Ins (All Optional):
Blueberries
Paleo chocolate chips
Thinly sliced bananas
Ghee
Whipped coconut cream
Sliced strawberries
Directions
- In a large mixing bowl, combine the wet ingredients: 2 tablespoons maple syrup (or honey), 1 teaspoon vanilla extract, 3 eggs, ⅓ cup almond milk, 1 teaspoon white vinegar, and 2 tablespoons neutral-flavored oil. Whisk together until smooth. Set the bowl aside.
- In a separate bowl, whisk together the dry ingredients: almond flour, tapioca starch, coconut flour, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, whisking constantly to ensure the batter is fully mixed. The consistency should be thick but pourable. If you prefer a thinner batter, add 1 additional tablespoon of almond milk and whisk to combine. You can add more milk as needed to achieve your desired consistency.
- If using mix-ins (blueberries, paleo chocolate chips, etc.), fold them gently into the batter after all ingredients are mixed, being careful not to overmix.
- Heat a skillet or griddle over medium heat and add a small amount of ghee. Let it melt, swirling the pan to coat evenly.
- Pour approximately ⅓ cup of batter onto the skillet for each pancake, making sure not to overcrowd. Cook for 2 to 3 minutes, or until bubbles appear on the surface of the pancake. Use a spatula to carefully flip the pancake and cook for another 2 to 3 minutes on the other side, until golden brown.
- Remove the pancake from the skillet and transfer to a plate. Repeat the process with the remaining batter, adding more ghee to the skillet as needed.
- Serve the pancakes warm with your favorite toppings like sliced bananas, ghee, whipped coconut cream, or fresh strawberries.
Leave a Reply