These Paleo Pancakes are light, thick, fluffy and so easy to make in just one bowl. Made with almond flour, almond milk and maple sugar, they are a healthy and delicious grain free alternative to traditional buttermilk pancakes and the perfect breakfast or weekend brunch.
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The Best Paleo Pancakes
Looking for a healthy gluten free pancake recipe that doesn’t call for a ton of flours? This paleo pancake recipe only requires almond flour and comes out light, fluffy and delicious.
Plus, they are so easy to make and you can even customize the flavors according to what you like or have in your pantry.
Can you make paleo pancake mix with just almond flour?
Absolutely! While many other paleo pancake recipes call for a combination of flours such as tapioca flour, arrowroot starch, cassava flour or coconut flour, our easy pancake mix only requires almond flour.
We love almond flour since it is a delicious a nut-based grain-free, gluten free alternative to white flour or whole wheat flour. Almond flour and almond meal are made by grinding down almonds and they are packed with a number of vitamins, minerals, protein, and fiber.
What are paleo pancakes made of?
Almond Flour: Be sure you are using almond flour that is labelled as super-fine blanched and not almond meal for this almond flour pancake mix. Instead of all purpose flour like in regular wheat flour pancakes, almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method. Do not swap with coconut flour.
If you’re allergic to almond flour, be sure to check out these fluffy coconut flour pancakes which shows you how to make keto pancakes with coconut flour.
Baking Powder: a leavener that helps your pancakes rise.
Spices: for flavor to make your pancakes delicious – use your favorites: cinnamon, nutmeg, cloves, ground ginger etc.
WET INGREDIENTS:
Eggs: help to give the pancake batter structure and bind everything together. TIP: for extra fluffy pancakes, separate the egg whites and whip until stiff peaks then fold into the batter.
Almond Butter: binds the pancakes and gives them structure and that fluffy texture
Unsweetened Almond milk: or any other milk (dairy-free or not) of your choice
Vanilla extract: bring out the flavors from all the other ingredients.
Maple sugar: a lower glycemic sugar that resemble the taste of granulated sugar. If you don’t have or can’t find maple sugar, you can also swap with coconut sugar, which will make the pancakes slightly darker.
How to make Paleo Pancakes from scratch
1. MIX WET INGREDIENTS: In a large bowl, beat the eggs then whisk in the almond butter, sugar, milk, apple cider vinegar vanilla until smooth. For extra fluffy pancakes, separate the egg whites and whip until stiff peaks then fold into the batter after you add the cinnamon.
- PREPARE YOUR COOKING SURFACE: Meanwhile, preheat griddle or a large skillet over medium-low to medium heat. Since these are not regular pancakes, it’s important to cook the grain free pancakes low and slow. Spray with avocado or coconut oil cooking spray or ghee.
- MAKE THE PANCAKES: Drop scant 1/4 cup rounds onto the griddle. Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip the pancakes and cook another 3-5 minutes or until golden brown and the middle is cooked through. Serve warm with your favorite toppings.
Pancake Variations
- Add some fresh fruit such as blueberries, raspberries or even some diced peaches or apples.
- Top with dairy-free chocolate chips and more fruit,
- To make paleo pancakes vegan, you can try subbing the eggs with flax eggs or mash in ripe bananas or cooked sweet potato.
- Stir in some cocoa powder to make chocolate paleo pancakes
- If you’re not paleo, you can make almond flour pancakes with cream cheese, just substitute the almond butter with cream cheese.
Are paleo pancakes good?
Not only are these fluffy paleo pancakes healthy and delicious, but they are also:
- refined sugar-free, gluten-free and grain-free
- perfect allergy-friendly option for your guests for Easter brunch, Mother’s Day and Christmas holidays
Even my husband says these are his very favorite pancakes.
Are paleo pancakes keto-friendly?
To make paleo pancakes low carb, swap the maple sugar for another granulated low carb sweetener such as monk fruit sweetener like we did in our keto pancakes recipe.
That low carb pancake recipe makes 7-8 small 1/4 cup sized pancakes.
The nutritional information for 1 serving is:
- 127 calories
- 3g Net Carbs = 5g Total Carbs – 2g Fiber
- 5g Protein
- 11g Fat
Can you freeze pancakes?
Absolutely, you can make a big batch of fluffy pancakes ahead of time and freeze them when you’re ready to enjoy them throughout the week.
Line cooked pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.
How to reheat pancakes
To reheat these healthy and delicious pancakes, you won’t even have to thaw them! Simply remove from the freezer and pop them into the oven, toaster oven or air fryer. Warm them up on a low setting to avoid burning or overcooking them. We usually warm our pancakes at 325F for 10 minutes.
If you prefer to use a microwave, place them on a plate and on medium power and heat for 10-20 seconds, checking on them frequently.
More pancake recipes:
These Paleo Pancakes are light, thick, fluffy and so easy to make in just one bowl. Made with almond flour, almond milk and maple sugar, they are a healthy and delicious grain free alternative to traditional buttermilk pancakes and the perfect breakfast or weekend brunch.
- 3 large eggs **for extra thick & fluffy pancakes, separate the egg whites & egg yolks
- 2 tablespoons almond butter OR any nut or seed butter
- 2 tablespoons unsweetened almond milk
- 1/2 tsp apple cider vinegar
- 1 teaspoon vanilla extract
- 2-3 tablespoons maple sugar , can also sub with coconut sugar which will give you a slightly darker color
- 1 1/4 cups super-fine blanched almond flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- cooking spray or ghee , for griddle
- melted ghee, butter, chopped nuts, drippy almond butter, whipped coconut cream, maple syrup
In a large bowl, beat the eggs then whisk in the almond butter, sweetener, milk, vinegar and vanilla until smooth.
Add the almond flour, baking powder, cinnamon and salt, and stir until the batter is combined.
Allow the batter to rest for 3-5 minutes.
Meanwhile, preheat griddle or a large skillet on medium-low or medium heat. It's important to cook the pancakes low and slow since they are grain free and take longer. Spray griddle or pan with avocado OR coconut oil cooking spray.
Drop scant 1/4 cup rounds onto the griddle. Cook until the edges begin to turn golden, about 3-5 minutes. GENTLY flip and cook another 2-4 minutes or until golden brown and the middle is cooked through.
Top with maple syrup, chopped nuts, almond butter, melted ghee/ butter or whipped coconut cream, if desired.
Separate the egg whites and egg yolks and whip the egg whites until stiff peaks.
In a large bowl, beat the egg yolks then whisk in the almond butter, sweetener, milk, vinegar and vanilla until smooth.
Add the almond flour, baking powder, cinnamon and salt, and stir until the batter is combined. Fold in the egg whites.
Allow the batter to rest for 3-5 minutes & cook as directed above.
To freeze pancakes:
Line cooked pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.
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