Paleo Pancakes


These paleo pancakes are a  breakfast winner. Made from a combination of flours, they’re light, fluffy and delicious. They’re fantastic paleo pancakes and could easily be mistaken for traditional pancakes.

The recipe uses three different flours to get that perfect, light, fluffy consistency, most similar to regular pancakes – almond flour, tapioca flour and coconut flour. And while it may seem like more effort to use three different flours, trust me, the end result is worth it.

So you’ll whisk those flours together in a bowl along with baking soda and salt. Then, in a separate bowl you’ll mix the wet ingredients together which includes eggs, almond milk (or any dairy-free milk), honey, white wine vinegar and vanilla extract.

paleo pancakes 2

Pour the wet ingredients into the dry ingredients and whisk everything together until you’ve got a pancake batter. Now, you pour the batter into the skillet, (I use a batter dispenser as I find it makes the most perfect consistently sized pancakes. And, it’s kind of fun.)

overhead pancake
Paleo Pancakes

Paleo Pancakes

Made from a combination of coconut flour, tapioca flour and almond flour, they’re light, fluffy and delicious. They’re the best paleo pancakes and could easily be mistaken for traditional pancakes.
No ratings yet
Prep Time 10 mins
Cook Time 5 mins
Course Breakfast
Servings 8 pancakes
Calories 128 kcal


Dry Ingredients

  • 1/2 cup almond flour
  • 1/3 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda

Wet Ingredients

  • 4 eggs large
  • 1/4 cup almond milk
  • 1 tbsp honey or maple syrup
  • 1 tsp white wine vinegar
  • 1 tsp vanilla extract
  • ghee, butter, or coconut oil to coat skillet


  • Whisk all of the dry ingredients together in a bowl.
  • In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and whisk until well combined.
  • Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
  • Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They're much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
  • Serve immediately with maple syrup, bananas and other toppings.


Calories: 128kcalCarbohydrates: 13gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 5mgSodium: 88mgPotassium: 28mgFiber: 4gSugar: 3gVitamin A: 3IUVitamin C: 0.1mgCalcium: 62mgIron: 1mg
Keyword Endurance Nutrition, Gluten Free, Paleo, Sports Fuel
Tried this recipe?Let us know how it was!