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Paleo Pancakes

4.99 from 180 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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 barely 5 minutes for a quick paleo breakfast.

Pouring maple syrup on Paleo Pancakes decorated with strawberries and blueberries on a black plate.

If you like my keto pancake recipes like my almond flour pancakes or coconut flour pancakes you’ll love these Paleo Pancakes.

Many people are carb cycling, 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.

What Are Paleo Pancakes?

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.

Keto-Baking-Guide-Best-Bread-Recipes Carine Grab my Keto Meal Plans! Use one of my many keto meal plans to reach your health goals!

How To Make Paleo Pancakes

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

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

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
  • Maple Syrup
  • Vanilla Extract
  • Salt

Pancake Batter

In a mixing bowl, whisk almond flour, tapioca flour, and baking powder together.

Add beaten eggs, coconut yogurt, vanilla extract, and maple syrup. Whisk again until the batter is smooth and no lumps of flour show.

Cooking Paleo Pancakes To Perfection

Slightly oil a pancake griddle or crepe pan with coconut oil. Warm over medium heat until the pan or griddle is very hot.

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.

Step-by-step instructions on How to make Paleo Pancakes

3 Tips To Making Perfect Paleo Pancakes

  • Tip 1: 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.
  • Tip 2: Make sure the pan is warm/hot – if too cold, the batter won’t set quickly in the pan and the pancakes over-spread.
  • Tip 3: Wait for a few minutes before adding the second pancake batter to the pan. As I said, the batter spread a lot, so it’s better to wait for the first pancake to fully spread, then scoop out the second one. This prevents the pancakes from spreading and touching each other, ending up with one large pancake.

Cooking The Pancakes

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.

Flip the pancakes and cook them for another minute on the other side.

Cool the pancake n a wire rack while cooking the reaming batter. Foil the cooked pancakes to keep them warm.

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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.

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

A slice of stacked Paleo Pancakes decorated with strawberries and blueberries on a black plate.

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.

Are Paleo Pancakes Healthy?

Paleo pancakes are healthy, made from grain-free flours that are gut-friendly and gluten-free.
They are a bit higher in starch than low-carb pancakes because they often contain high-starch flour like cassava flour or arrowroot flour.

Can I Use Coconut Flour?

Coconut flour is a paleo-friendly flour but high in fiber. It contains 4 times more fiber than almond flour.
You may have successful results using 2 or 3 tablespoons of coconut flour instead of almond flour.
You can’t substitute both flours in this recipe for 100 % coconut flour.

Can I Add Chocolate Chips?

Yes, you can add chocolate chips to the pancake batter.
However, on a paleo diet, we focus on using unrefined sugar, so choose dark chocolate chips with 85% cocoa to avoid adding too much sugar.
Otherwise, add cocoa nibs or berries.

What’s The Difference Between Keto And Paleo?

The keto diet and paleo diet are both grain-free diets with some major differences in the ingredients allowed.
First, the keto diet includes dairy like yogurt, cheese, or cream cheese.
It also allows peanut butter but no sugar from fruits, no high-starch vegetables, and no refined sugar-free alternatives like maple syrup.
Keto Diet Recipes focus on adding a large amount of fat to switch the body into a fat-burning mode and therefore burn fat instead of carbs.
On the other hand, paleo diet recipes don’t include dairy at all. No yogurt or cheese but includes natural sweeteners, natural sugar from any fruits, and most vegetables excluding potatoes. 
The paleo diet also excludes peanuts in favor of almonds or other nuts and seeds.
It means that on a paleo diet, you can eat bananas, dates, maple syrup, and other high-carb grain-free flour like tapioca flour or cassava flour.
The goal of the paleo diet is to eat wholesome ingredients that are grain-free and minimally processed to feel energized.

Do Paleo Pancakes Taste The Same As Classic Pancakes?

Compared to classic pancakes, paleo pancakes tend to taste a bit nuttier because of the almond flour.

More Grain-Free Pancake Recipes

Below are some more grain-free pancakes recipes:

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Paleo Pancakes

Paleo Pancakes

8.2gNet Carbs
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 barely 15 minutes for a quick paleo breakfast.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: 9 pancakes (3 tablespoons each)
Serving Size: 1 pancake (3 tbsp)
4.99 from 180 votes

Ingredients

Wet ingredients

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Instructions

  • In a medium mixing bowl, whisk together the dry ingredients: almond flour, tapioca flour, and baking powder.
  • In another mixing bowl, beat eggs with coconut yogurt, maple syrup, and vanilla extract.
  • Whisk the wet ingredients into the dry ingredients until well combined. The batter should be runny, not too thick, and much thinner than classic pancake recipes.
  • Heat a large non-stick pancake pan or griddle over medium-high heat for a minute. You must have a very warm surface before adding the batter, or the batter spreads too fast, and the pancakes are super wide and thin.
  • Rub coconut oil into the pan with kitchen absorbent paper towels.
  • Ladle 3 tablespoons of batter onto the griddle for each pancake, not more! The batter will spread a lot, so don't add too much at once, or the pancakes get very large.
  • Flip the pancakes over when the edges are set. It takes about 2 minutes on low-medium heat.
  •  Keep cooking on the other side until golden brown.

Serving

  • Serve with maple syrup, berries, or banana slices.

Storage

  • Store in the fridge in an airtight container for up to 3 days. Rewarm on a pan, sandwich press, or in the toaster. Can be frozen in an airtight zip-lock bag and defrosted in the toaster before serving.

Notes

Note 1: Or arrowroot flour
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 pancake (3 tbsp)
Yield: 9 pancakes (3 tablespoons each)
Serving: 1pancake (3 tbsp)Calories: 80.8kcal (4%)Carbohydrates: 8.9g (3%)Fiber: 0.7g (3%)Net Carbs: 8.2gProtein: 2.7g (5%)Fat: 4.1g (6%)Saturated Fat: 0.6g (4%)Polyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.004gCholesterol: 41.3mg (14%)Sodium: 63.1mg (3%)Potassium: 22.4mg (1%)Sugar: 1.6g (2%)Vitamin A: 60IU (1%)Vitamin B12: 0.1µg (2%)Vitamin D: 0.2µg (1%)Calcium: 47.9mg (5%)Iron: 0.6mg (3%)Magnesium: 2mg (1%)Zinc: 0.2mg (1%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    2 Thoughts On Paleo Pancakes
  1. 5 stars
    Woot! Woot! That was by far THE BEST paleo pancake recipe I’ve ever made. I love pancakes and searched, high and low this recipe hit all the boxes; taste,consistency, and easy to make. I used a smashed banana instead of Greek yogurt and Agave syrup instead of maple syrup and threw in a few blueberries. This is my mix. My search for a delicious Paleo pancake recipe is over! 🙌🏾🙌🏾🙌🏾

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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.

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