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Home By Meal Breakfast

The Best Fluffy Paleo Pancakes

★★★★ 12 Reviews Recipe Print
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By: Erin1/28/19

This post may contain affiliate links. Please read my disclosure policy.

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!

stack of paleo pancakes with slice

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!

overhead shot of stack of paleo pancakes

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.

side shot stack of fluffy paleo pancakes with syrup

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.

stack of fluffy paleo pancakes with strawberries

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.

stack of paleo pancakes with slice

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!

stack of paleo pancakes with slice

For more delicious breakfast recipes, try these:

Baked Blueberry Oatmeal Cups

Creamy Whipped Banana Oatmeal

Healthy Blueberry Banana Muffins

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pinterest image for paleo pancakes
stack of paleo pancakes with slice
★★★★ 4 from 12 reviews

The Best Fluffy Paleo Pancakes

These best 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!

Prep: 5Cook: 10Total: 15 minutes
Yield 8 pancakes 1x
Print Pin it Rate

Ingredients

  • 1 1/2 cups almond flour
  • 2 Tbsp tapioca flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 egg
  • 1 cup coconut milk (from can) or 3/4 cup almond milk
  • 1 tsp vanilla
  • 1 tbsp butter or coconut oil for pan

Instructions

  1. In a large bowl, mix together almond flour, tapioca flour, baking powder, cinnamon, and salt.
  2. In a small bowl, whisk egg.
  3. Add in vanilla and milk of choice. See note for differences in milk.
  4. Add wet ingredients to dry ingredients and stir until combined. Batter will be thick!
  5. Heat a pan with 1 tbsp butter or coconut oil. Once hot, scoop 1/4 cup batter onto pan.
  6. If you want to add in any fruit or chocolate, now is the time.
  7. 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.
  8. Cooking the pancakes low and slow allows them to get the nice golden brown and cook in the middle.
  9. Once cooked all the way though, take off the heat.
  10. Serve with butter, maple syrup, and more fruit and enjoy.

Notes

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.

Author: Erin Lives WholeCategory: breakfast
stack of paleo pancakes with slice

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Erin says

    Posted on 1/10 at 7:59 pm

    Love These 💕
    I made them just like the recipe before, but now I am vegan. So I now after some experimenting make them with a combo of ground flax seed and ground chia seed egg and added an extra teaspoon of baking soda and it worked awesome!
    So so yummy 😋 My Husband and stepson loved them too!
    Thanks for this recipe Erin and good name too 😉

    ★★★★★

    Reply
    • Erin says

      Posted on 1/12 at 10:51 pm

      Hi Erin, I am so glad you all loved them so much!

      Reply
  2. Linda says

    Posted on 11/17 at 1:29 pm

    Best paleo pancakes hands down. Love that this recipe only needs 1 egg 🙂 my kids love it!

    Reply
    • Erin says

      Posted on 11/18 at 8:23 pm

      Hi Linda, thank you for sharing!! I am so happy everyone enjoyed them!

      Reply
  3. Jaclyn says

    Posted on 8/29 at 8:57 am

    I followed the recipe exactly (used the coconut milk, full fat) and the taste is okay but as other reviews wrote they aren’t exactly fluffy and are more crumble. I used extra fine almond flour too. I topped them with homemade strawberry sauce only for me and sauce and syrup for my 3 year old who’s currently devouring them 🙂

    ★★★★

    Reply
    • Erin says

      Posted on 8/30 at 11:03 am

      Hi Jaclyn, I am so happy you both loved them and that sauce sounds amazing!!

      Reply
  4. Ashley says

    Posted on 4/30 at 1:21 pm

    Props, great recipe 😁

    Reply
    • Erin says

      Posted on 8/4 at 11:57 pm

      Hi Ashley, thank you so much! 🙂

      Reply
  5. Kate says

    Posted on 4/26 at 12:20 pm

    Amazing!!! They taste so good, and the cinnamon definitely cuts the “nutty” flavor. Seriously, I’m not sure how other people managed to not like the taste (especially if you’re familiar with a paleo diet) or managed to not get the fluffiest gluten-free pancakes. They puffed up beautifully!! I added blueberries to half the batter and had one heck of a Sunday breakfast 🙂

    ★★★★★

    Reply
    • Erin says

      Posted on 8/5 at 12:36 am

      Hi Kate! Thanks for your kind words!! I am so happy you enjoyed them and made them your own! 🙂

      Reply
  6. Emily says

    Posted on 4/14 at 11:58 am

    This is my favorite almond flour recipe so far. I saw some comments of people comparing the blog photo to their own pancakes. Does your food every come out looking as nice as blog photos? LOL What matters is taste, and according to my husband these are the best healthy pancakes I’ve made so far. Four thumbs up from us!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/5 at 8:53 pm

      Hi Emily! Thank you so much for your kind words!! Sometimes! It takes a lot of practice!! I am so glad you both love them! 🙂

      Reply
  7. Sarah says

    Posted on 4/12 at 11:08 pm

    I am so excited to try this recipe!!! I’m interested in adding maybe some monk fruit or erythritol to sweeten these – how much do you think would make sense to add? Thank you!

    Reply
    • Erin says

      Posted on 8/6 at 8:03 pm

      Hi Sarah, thanks for your kind words! I have not tested any other sweeteners in this recipe. Please use any sweeteners you’d like and let me know how it comes out!

      Reply
  8. Linda says

    Posted on 4/12 at 9:23 am

    I have made these several times and they have turned out great! In fact, I am going to make them again this morning for Easter!!

    Reply
    • Erin says

      Posted on 8/5 at 9:08 pm

      Hi Linda, I am thrilled that you enjoyed the pancakes! 🙂

      Reply
  9. Alice says

    Posted on 4/5 at 9:25 pm

    I don’t think the photo in this blog post is a genuine photo of the pancakes this recipe makes. Almond flour isn’t that color or texture. My pancakes came out dark and speckled. The texture was okay, but the flavor left a lot to be desired. They absorbed syrup like crazy but I couldn’t taste any of the syrup because the nut flavor was so strong. The syrup disappeared. The non-syruped parts of the pancakes were extremely dry and unpleasant to eat. And now I feel like I ate a sack of bricks. Extreme bloating to the point of nausea, sits heavily in your stomach, etc. Do not recommend.

    ★★

    Reply
    • Erin says

      Posted on 4/6 at 1:03 pm

      sounds like you used almond meal……. almond flour is indeed light in color.

      Reply
  10. Paige says

    Posted on 3/25 at 11:28 am

    Kind of sad about this. I’ve made multiple Paleo pancake recipes before, with and without nut flours. Nothing has fallen apart/been so fine and crumbly as this. After the first few I tried which wouldn’t hold, I had to add more milk because the batter (I know it was supposed to be thick!) would barely spread on the pan at all. I want this to work so badly. I don’t know how this is so different from the picture.

    ★★

    Reply
    • Erin says

      Posted on 8/9 at 10:22 pm

      Hi Paige, I am sorry to hear that these did not work for you!

      Reply
  11. Kate says

    Posted on 3/15 at 7:23 pm

    Can you use goat milk?
    If so how much?

    Thank you

    Reply
    • Erin says

      Posted on 8/6 at 11:50 pm

      Hi Kate, I haven’t tried it with goat milk, but feel free to try it out and let me know how it goes!

      Reply
  12. Melis says

    Posted on 1/20 at 9:11 am

    Definitely not the most yummy paleo pancakes. Strange consistency and took such a long time to cook and even then the middles never got fluffy or “cakey”, rather they stayed mushy. However the time needed made the outsides more crispy than preferred. Not recommended for kids.

    ★★

    Reply
  13. Claudia says

    Posted on 12/8 at 1:12 pm

    Mine turned out nothing like the picture – I used Bob’s Red Mill almond flour with the tapioca flour just as per recipe and 1 cup coconut milk – they are flat! I guess super fine almond flour is best?

    Reply
  14. Kayla says

    Posted on 7/9 at 10:41 am

    Hey there! I have a some with a nut allergy. Is there a sub for almond flour?
    Thank you!

    Reply
    • Erin says

      Posted on 7/9 at 3:43 pm

      I would try gluten-free all purpose flour!

      Reply
      • cassandra diaz says

        Posted on 4/29 at 8:40 am

        With the GF flour, do you think it would be the same 1 1/2 cup? (Bob’s redmill 1 to 1)

      • Erin says

        Posted on 8/5 at 12:11 am

        Hi Cassandra, yes, it just depends which flour you use since each is a little different. Before you bake just be sure to check the ratio because some flours are not a 1:1 ratio. Let me know what flour you use and how it comes out! 

  15. Denae says

    Posted on 6/17 at 9:35 pm

    I made these tonight, and my daughter, (who wondered out of bed at 9:30) and I enjoyed them. I doubled the recipe and they were a bit eggy on the inside, so I’m wondering if one less egg would work when recipe is doubled. Otherwise, with some maple syrup, yummy! Going gluten free, grain free, rice free and oat free for my youngest daughter has been challenging, so we are learning to change our tastebuds a bit. Definitely satisfied my craving for pancakes! Thank you!

    ★★★★

    Reply
    • Erin says

      Posted on 6/19 at 4:34 pm

      This makes me so happy!! So glad you liked them and your daughter did too 🙂

      Reply
      • Adrienne Cruz says

        Posted on 6/20 at 1:43 pm

        Hi Erin! I agree with Denae that the pancakes had an eggy texture (despite their delicious taste!) Have you tried these with one egg?

        Thanks!

        ★★★★

      • Erin says

        Posted on 6/20 at 3:13 pm

        No I haven’t! But I will definitely have to try that to see!

      • Erin says

        Posted on 7/14 at 9:22 am

        Made with one egg and they turned out delicious so updating this recipe to reflect that! Try them again 🙂

    • Erin says

      Posted on 7/14 at 9:21 am

      Made with one egg and they turned out delicious so updating this recipe to reflect that! Try them again 🙂

      Reply
  16. Sarah says

    Posted on 6/16 at 11:49 am

    Do you think the recipe could be adjusted to make a cake?

    Reply
    • Erin says

      Posted on 6/17 at 7:50 pm

      Hm! I suppose they could! I’m not quite sure the measurements on that one.

      Reply
  17. JoAnne says

    Posted on 6/14 at 10:47 am

    I haven’t made these as pancakes but used it for waffles and they turned out amazing! Light , fluffy and crispy, oh my! thanks for the great recipe!

    ★★★★★

    Reply
    • Erin says

      Posted on 6/16 at 8:45 am

      That is such a great idea!! I need to try! Glad you’re enjoying them.

      Reply
  18. Kelsey says

    Posted on 3/18 at 7:42 pm

    Hi Erin! These look amazing, is there anything I can use if I don’t have the tapioca flour? Maybe adding more baking powder or something? Please let me know, excited to try these!!

    Reply
    • Erin says

      Posted on 3/18 at 7:47 pm

      Hey Kelsey!

      You can try either cornstarch or arrowroot powder – if you don’t have/want to use those, i would just add a little more almond flour and a little more baking powder. May not be quite as fluffy but I think they will still be delish.

      Reply
  19. patricia says

    Posted on 1/28 at 4:23 pm

    These look so good…….Allergic to eggs, any alternatives to use?

    Reply
    • Erin says

      Posted on 3/18 at 7:46 pm

      You could try a flax egg!

      Reply
  20. Thomas says

    Posted on 1/28 at 11:17 am

    These are insane! So incredibly good that I could eat everyday and never get sick of them!

    ★★★★★

    Reply
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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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