Paleo pancakes are my absolute favorite weekend morning breakfast. These Perfectly Paleo Pancakes are incredible. They’re fluffy, mildly sweet, and delicious topped with oodles of berries.
I have such a special recipe for you today.
I’ve tried dozens of grain-free pancake recipes, but none of them turned out how I wanted them to. So, I decided to make my very own paleo pancake recipe!
These ones are truly perfect: fluffy, thin, and sweet. They taste even better than conventional, glutenous pancakes–no joke!
Sunday mornings just got a whole lot better.
Paleo Pancake Substitutions
Here are a few substitutions that I have tested, and that work wonderfully for these Paleo Pancakes:
Lakanto Maple-Flavored Syrup is a great sugar-free replacement for pure maple syrup.
Ghee is a delicious substitute for coconut oil, if you tolerate it.
Almond milk will work in place of full-fat coconut milk.
I can’t guarantee that substituting ingredients (other than the above) will work well in the recipe. However, experimenting with ingredients can be extremely fun! So if you need to make any other substitutions for dietary restrictions, feel free to play around with it and see what works.
What’s your favorite breakfast?
Mine has got to be these pancakes. Tell me yours in the comments below!
Perfectly Paleo Pancakes
- Yield: 10 1x
Ingredients
- 4 large eggs, at room temp
- 1 cup coconut milk or almond milk
- ¼ cup coconut oil or ghee, melted and cooled, plus more for the pan
- 1 Tbs maple syrup or Lakanto Maple-Flavored Syrup
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar (optional)
- 1½ cups blanched almond flour
- ½ cup arrowroot flour
- 3 Tbs coconut flour
- ½ tsp baking soda
- ¼ tsp sea salt
Instructions
- Heat a spoonful of coconut oil on a griddle (I use cast iron) on medium heat.
- In a large bowl (you can use a stand mixer or do it by hand) whisk together all the wet ingredients, until frothy.
- In a medium bowl, mix together the dry ingredients. Mix the dry into the wet, and stir until all the lumps are gone.
- Now, let the batter sit for 5 minutes, to let the coconut flour absorb the moisture. Give the batter a quick stir.
- Spoon the batter (approx. 3 Tbs at a time) onto the greased & heated pan. Spread out with the back of a spoon to make wider, thinner pancakes. Flip each one after 2 minutes, or until they are very bubbly and golden brown.
- Grease your pan with more coconut oil, and repeat the cooking process until all your batter is gone. Enjoy!
Want more Paleo breakfast recipes?
Try these other ones from Whole Girl!
10 Responses to “Perfectly Paleo Pancakes”
Can you substitute the eggs for something? I have an egg replacer but my fear is the pancakes will turn out too gummy!!
try a flax egg: 1 Tbs ground flax w/ 3 Tbs hot water!
Would you recommend for keto?
Hi Alejandra! I’m not a Keto expert, so I’m not sure! Sorry!
Hi! Can this be made without coconut flour?
No, it would be hard to replace here. Sorry!
My 15 year old daughter just made your pancakes and her first response was that they looked and tasted just like conventional pancakes! We’ve made many different versions of g/f and paleo and this is the best recipe. They were fluffy and not grainy and slightly sweet. I enjoyed them plain. Thank you!
YAY! That makes me overjoyed!
Is the arrowroot flour necessary? Would a mixture of nut flours work instead? So excited to try these!
No, unfortunately you need the arrowroot. But you could substitute it with tapioca starch!