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–+ servings
stack of paleo pancakes with slice
Erin Antoniak

The Best Fluffy Paleo Pancakes

4.15 from 14 votes
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!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 pancakes
Course: Breakfast
Cuisine: American
Calories: 204
Ingredients Method Nutrition Notes

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

Method
 

  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.

Nutrition

Calories: 204kcalCarbohydrates: 7gProtein: 6gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 24mgSodium: 148mgPotassium: 72mgFiber: 2gSugar: 1gVitamin A: 74IUVitamin C: 0.3mgCalcium: 85mgIron: 2mg

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!

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