Paleo Pancakes (Gluten-Free, Dairy-Free)

These Paleo Pancakes are the most delicious light and grain-free pancakes to start the day. Plus, they are also gluten-free and easy to make in just about 5 minutes for a quick paleo breakfast.

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If you like my keto pancake recipes like my almond flour pancakes or coconut flour pancakes you’ll love these Paleo Pancakes. I often carb-cycle, switching from a low-carb diet to a paleo diet. Carb cycling is a great way to up your carbs during a short period. It’s perfect if you want to do more cardio workouts.

In this case, switching from keto, low-carb recipes to paleo recipes is a great way to keep your food grain-free and gut-friendly. These delicious paleo pancakes are also low carb with only 8 grams of carbs per serving.

Paleo pancakes are healthy pancakes made with wholesome flour like coconut flour, almond flour, tapioca starch, or cassava flour. They are naturally gluten-free pancakes but also dairy-free and grain-free.

Ingredients and Substitutions

All you need to make these grain-free pancakes are a few wholesome ingredients.

• Eggs – This recipe doesn’t work with egg replacers. You need eggs to bind ingredients together.
• Almond Flour – I am using ultra-fine blanched almond flour for the best texture. Almond meal works as well, but it’s darker and grainier in texture. As a result, your pancakes may have a gritty texture and darker brown color.
• Arrowroot Flour or tapioca flour, also called tapioca starch.
• Plain Coconut Yogurt – I am using unsweetened coconut yogurt made from coconut cream and probiotics. You can swap the coconut yogurt for mashed banana, apple sauce, or pumpkin puree.
• Baking Powder – For a soft and airy texture.
• Maple Syrup – Or any other liquid sweetener.
• Vanilla Extract – for flavor.

How To Make Paleo Pancakes

It’s super easy to make these paleo pancakes in less than 5 minutes in the morning.

1. In a mixing bowl, whisk almond flour, tapioca flour, and baking powder together.
2. Add beaten eggs, coconut yogurt, vanilla extract, and maple syrup. Whisk again until the batter is smooth and no lumps of flour show.
3. Slightly oil a pancake griddle or crepe pan with coconut oil. Warm over medium heat until the pan or griddle is very hot.
4. In fact, a paleo pancake batter is much runnier and thinner than a regular pancake batter or keto pancake batter. It means the batter spreads fast on the pan. So below, I listed my top 3 tips to prevent the paleo pancakes from spreading too fast on your griddle.
5. Scoop out 2-3 tablespoons of pancake batter into the pan, not more! I know that a regular pancake recipe calls for 1/4 cup of batter per pancake, but for this paleo pancake batter, it will be too much. The batter spreads out quickly, so you don’t need to add more batter, or the pancakes will be super thin and giant.
6. Make sure the pan is warm/hot – if too cold, the batter won’t set quickly in the pan and the pancakes over-spread.
7. Wait for a few minutes before adding the second pancake batter to the pan. The batter spreads, so it’s better to wait for the first pancake to have expanded, then scoop out the second one. This prevents the pancakes from spreading and touching each other, ending up with one large pancake.
8. Cook the pancakes for 2 to 3 minutes on one side or until the sides of the pancakes start to dry out, bubbles start to form, and you can easily slide a flat spatula under the paleo pancakes.
9. Flip the pancakes and cook them for another minute on the other side.
10. Cool the pancake n a wire rack while cooking the reaming batter. Foil the cooked pancakes to keep them warm.

Serving Paleo Pancakes

These pancakes are delicious on their own or with some of the toppings below. They are kid-friendly and perfect for adding to a lunchbox, plain or with some of the spread below.

• Chia seed jam
• Almond butter or peanut butter
• Maple syrup or keto maple syrup
• Butter
• Agave syrup
• Berries like strawberries, raspberries, or blueberries
• Banana slices
• Date syrup

This paleo pancake recipe is also the perfect side to bacon, pesto eggs, jammy eggs, or scrambled eggs.

Storage Instructions

You can store the cooked pancakes in a sealed container in the fridge for up to 3 days and rewarm them on a warm pancake griddle the next day. You can also rewarm the pancakes in a sandwich press or toaster. These gluten-free pancakes freeze very well. They can be kept for up to 3 months in zip-lock bags in the freezer and thawed in the fridge the day before serving.

Allergy Swaps

Below I listed some options to make this paleo breakfast recipe even if you have some allergy to the ingredients listed above:

• Coconut-Free – You can replace the coconut yogurt with unsweetened applesauce, mashed banana, pumpkin puree, or almond milk, but the pancakes will but less fluffy.
• Sugar-Free – You can skip the sweetener in the batter.
• Nut-Free – Almond flour can be replaced with the same amount of sunflower seed flour or sesame flour.
• Low-Carb – Use my coconut flour pancake recipe or almond flour pancake recipe for a low-carb paleo recipe.
• Baking Powder – You can replace the baking powder with half baking soda.

Frequently Asked Questions

I answer below your most frequent questions about this recipe.

More Grain-Free Pancake Recipes

Below are some more grain-free pancakes recipes: