We grew up on pancakes as a kid - my mom made them every single weekend, standing over the stove flipping them while we set the table for breakfast. I wanted a healthier version of that same weekend memory, and after a lot of testing (and a lot of eating), this is the recipe I finally landed on. These are hands down my favorite paleo breakfast, with my Paleo Lemon Blueberry Muffins coming in as a close second.
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The Secret Behind the Fluff
A lot of paleo pancake recipes turn out dense, wet, or gritty, at least every version I tried before landing on this one. The trick here is using two flours instead of one. Almond flour gives you that hearty, classic pancake base, while tapioca flour is what actually creates the light, fluffy texture. Don't skip either one, they're doing two different jobs. If you love baking with almond flour, you'll also want to try my Perfect Paleo Banana Bread, it uses the same trick to keep things soft.
Why You’ll Love This Recipe
- They're made with only six simple ingredients, no long grocery list required.
- No banana in the batter, which almost every other paleo pancake recipe seems to rely on.
- They freeze beautifully, so you can save some for a morning you don't feel like cooking.
- They're completely kid-friendly, and in my house, that's the real test.
- They come together in just 15 minutes, start to finish.
Ingredient Notes for Paleo Pancakes (extra fluffy)
Most of what's here is straightforward, but a couple of things are worth knowing before you start.
- Tapioca flour: This is what makes the difference between a dense paleo pancake and a truly fluffy one. It's a small amount, but don't leave it out.
- Canned coconut milk: Give the can a good shake before measuring so the liquid and the thick cream on top mix together. That extra fat is what gives these pancakes their rich flavor. If it's still separated when you open it, just stir it with a spoon until it's a thick, uniform liquid.
- Almond milk swap: If you're using almond milk instead of canned coconut milk, use slightly less than the recipe calls for, it's thinner than coconut milk so you don't need as much.
How to Make Fluffy Paleo Pancakes
This one has just two quick steps: mix your dry ingredients, then whisk in the wet ones and cook low and slow. It's a simple batter, the main thing to watch is your heat!
- Step 1: Combine the almond flour, tapioca flour, baking powder, cinnamon, and salt in a large bowl.
- Step 2: In a small bowl, whisk the egg, then add the vanilla and milk of choice.
- Step 3: Add the wet ingredients to the dry and stir until combined. The batter will be thick, that's exactly right.
- Step 4: Heat a pan with butter or coconut oil over medium-low heat. Scoop the batter into the pan and spread slightly with the back of a spoon.
- Step 5: Once you see bubbles or a golden brown bottom, flip and cook the other side.
- Step 6: Top with butter, maple syrup, and fresh fruit.
Erin's Expert Tips
Add mix-ins like blueberries or chocolate chips directly onto the pancake once it's in the pan, rather than stirring them into the whole bowl of batter.
Keep the heat between medium and low the entire time. Higher heat will burn the outside before the inside has a chance to cook through.
Wait until you see bubbles forming, or peek underneath and spot a golden brown bottom, before you flip. Rushing this step is the most common way these turn out unevenly cooked.
The batter is thick, thicker than a traditional pancake batter, so use the back of a spoon to help spread it out in the pan.
Frequently Asked Questions
Below are some common questions about these fluffy paleo pancakes. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Yes, just use slightly less than the recipe calls for since almond milk is thinner than canned coconut milk.
This usually comes down to skipping the tapioca flour or swapping it out. Almond flour alone tends to make a denser, heavier pancake, the tapioca flour is what gives you that light texture, so it's worth tracking down if you can.
It's best made fresh since the batter thickens as it sits and can get harder to spread in the pan. If you want to prep ahead, measure out your dry ingredients the night before and mix in the wet ingredients right before cooking.
Definitely. Blueberries, sliced banana, and chocolate chips all work well, just add them directly to the pancake in the pan rather than mixing them into the batter.
Storing leftovers
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for longer storage. To reheat, pop them in the toaster or a warm oven until heated through.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
if you liked this recipe, try these!
If you need a quick, easy, healthy breakfast, I go you!
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!
Tried this recipe?
Let us know how it was!Recipe by Erin Morrissey and Photos by The Mindful Hapa
Anna says
Hi! What could I use in place of the eggs?
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! 🙂