These fluffy paleo pancakes are the best homemade pancakes ever! Made with almond flour and tapioca flour, they turn out perfectly light, fluffy, golden, and can be made with coconut or almond milk!
Pancakes are meant to be slightly golden with a crisp on the outside and a soft fluffy inside, right? Well, these here are those perfect paleo pancakes friends.
These pancakes are made gluten-free, grain-free, have no refined sugar, and are made with only six simple ingredients. Plus they are made without banana which I find that almost every paleo recipe includes it in there!
One of my favorite parts about them is that you can store them in the freezer to save for a day when you just don't feel like making breakfast. They are completely kid-friendly, too - oh and boyfriend approved because that is the most important, right?
These pancakes are hands down my favorite paleo breakfast recipe but a close second are my Paleo Lemon Blueberry Muffins. You have to try them too!
We grew up on pancakes as a kid. My mom would make them every single weekend and I can vividly remember her standing over the stove on Saturdays, flipping pancakes, adding in chocolate chips and banana slices, and then getting the table set for our meal.
I love tying new healthy recipes I create to food memories like my childhood, and while I still wouldn't say no to a morning at home with my mom's pancakes, I wanted to make a healthier pancake recipe to share with everyone.
I've spent a lot of time trying to make the perfect paleo pancake recipe. I'm never super thrilled with the results because I find that sometimes they are just too dense, too wet, and gritty, and several recipes that I have tried have been that way.
So after a lot of pancake testing (and eating), I finally created the best paleo pancake recipe.
How to make the best fluffy paleo pancakes
The recipes calls for two different flours and I highly recommend using both of them, almond flour and tapioca flour. The almond flour is the base of the recipe, giving it that hearty pancake taste, while the tapioca flour is what gives the pancakes the fluffy and light texture.
Mix those two flours together in a bowl and add in baking powder, cinnamon, and salt. Gently stir to combine these and set them off to the side.
In a small bowl, you'll want to crack your egg and whisk it good. For milk, you can use either coconut milk or almond milk. I prefer coconut milk because the extra fat in it really gives the pancakes a delicious and hearty flavor.
If you're going to use coconut milk, use a can!! Shake the can up before measuring so you can use both the liquid part and the hard cream part that settles at the top. If they are still separated when you open the can, just mix it up with a spoon so you have a thick white liquid.
If you're using almond milk, you will need slightly less milk!
Add the wet ingredients to the dry and stir to combine, batter will be fairly thick and that is perfect.
Heat a pan over medium heat on the stove and add in coconut oil or butter to prevent sticking. I used a measuring cup to scoop the pancake batter and the back of a spoon to spread it since it is pretty thick.
Let cook until starts to bubble or if you lift it up and see that it is getting golden brown, then flip and let cook on the other side.
It is important to keep the temperature between medium and low the entire time, if not the pancakes will burn on the outside and not cook on the inside. Just have some patience and let them cook low and slow.
Pancakes that everyone loves
I was so incredibly happy that when I made these, my whole family went nuts over them. I'm talking about the family who grew up on boxed pancake mix.
No one in my direct family is gluten-free, so it was awesome when the gluten-free people and non-gluten-free people enjoyed these pancakes.
The cinnamon in them almost gives them a sweet taste. Tom thought that they tasted like snickerdoodle cookies, and when I was eating them, I thought the same thing.
You can add in any mix-ins that you like, blueberries, sliced bananas, chocolate chips, and be sure to top it with pure maple syrup for a delicious sweet touch. We also enjoyed them with peanut butter and regular butter, too!
Please be sure to let me know if you make these best fluffy paleo pancakes!
For more delicious breakfast recipes, try these:
Healthy Blueberry Banana Muffins
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The Best Fluffy Paleo Pancakes
Ingredients
Method
- In a large bowl, mix together almond flour, tapioca flour, baking powder, cinnamon, and salt.
- In a small bowl, whisk egg.
- Add in vanilla and milk of choice. See note for differences in milk.
- Add wet ingredients to dry ingredients and stir until combined. Batter will be thick!
- Heat a pan with 1 tablespoon butter or coconut oil. Once hot, scoop ¼ cup batter onto pan.
- If you want to add in any fruit or chocolate, now is the time.
- Let pancake cook slowly, and once bubbling or if you peak and see golden brown, flip over. This will take about 3-4 minutes and will get quicker as you cook more and more pancakes.
- Cooking the pancakes low and slow allows them to get the nice golden brown and cook in the middle.
- Once cooked all the way though, take off the heat.
- Serve with butter, maple syrup, and more fruit and enjoy.
Nutrition
Notes
- Use Both Almond and Tapioca Flour: Don't try to swap one out for the other here. The almond flour gives you that hearty pancake base, while the tapioca flour is what creates the light, fluffy texture that makes these so special.
- Shake the Coconut Milk Can Before Measuring: If you're using canned coconut milk, give it a good shake first so the liquid and the thick cream that settles at the top get mixed together. That higher fat content is what gives these pancakes their rich, delicious flavor.
- Cook Low and Slow: Keep the heat between medium and low the whole time. High heat will burn the outside while leaving the inside underdone. Wait until you see bubbles or peek and spot a golden bottom before flipping, and your patience will be rewarded!
Stevie V says
These were excellent! I didn't have any milk and I used water, just slowly added in till good consistency. I added like a table spoon of cocoa powder and these are just excellent. Will definitely be making again, especially when I get some milk, haha!
Erin says
Hi Stevie, so happy you loved them and made them your own!! 🙂
Julie says
This is the best Paleo pancake recipe I've tried, which is quite a few!
Erin says
Hi Julie, so happy you loved them! 🙂
Bethany Shields says
I have to say, I’ve tried probably 10 pancake recipes in the last two years as I’ve fought severe food restrictions. This is the best one I have tried to date. So impressed with how the texture and the fluff turned out!!!!
Erin says
Hi Bethany, so happy you loved this recipe so much! Thanks for sharing! 🙂