This delicious post is sponsored by Nature’s Intent Organic Apple Cider Vinegar and all opinions expressed are my own. Enjoy!
These fluffy paleo buttermilk pancakes are the perfect healthy answer to your pancake cravings! They come together quickly and are a hit with kids and adults alike. Grain free, nut free, dairy free and even freezable, which makes them great for breakfast or brunch any day of the week!
It’s been entirely too long since a pancake recipe showed up on this blog, am I right?! Okay, I just checked, and yes, it’s been over 8 months – which totally qualifies as WAY too long.
Plus, my last two pancake recipes involved bananas and pumpkin, which, are delicious of course, BUT there’s just something about straight-up pancakes that’s super special.
Reminiscent of my Bisquick days and the mid 1980s, before my sister was born, when my mom actually made pancakes almost-from-scratch every Sunday. And, Sundays, were the best days, because 1.) pancakes and 2.) no Monday responsibilities yet.
Am I rambling? Yup, but good pancakes will do that to just about anyone. Don’t we all have our pancake memories? Let’s take a moment of silence to remember our own nearest and dearest…
And now, back to the recipe. I’ve been a fan of making dairy-free “buttermilk” for salad dressings for quite some time, but haven’t made many baking recipes with the buttermilk.
I actually discovered how fluffy it can make baked goods when my daughter Emily and I tried out some gluten-free, dairy-free cornbread for Thanksgiving. It was seriously the best cornbread any of us had ever had, and even I couldn’t believe it was GF and DF!
Anyhow, since then, I’ve been wanting to experiment with using dairy-free buttermilk to make paleo buttermilk pancakes, since I saw what it did for my cornbread.
You guys probably already know I’m a big fan of using raw apple cider vinegar in all types of recipes, especially my paleo baked goods, since it really helps with the rise for breads and muffins.
The one I always use is Nature’s Intent Organic Apple Cider Vinegar, since it lives up to all my ACV standards.
It’s USDA organic, contains the mother, it’s unfiltered and unpasteurized, gluten-free and Kosher. I use it in everything from salad dressings and sauces, to muffins, pizza crusts, and now pancakes! It’s an incredibly versatile staple for any paleo kitchen.
Back to the pancakes! I decided to make these nut free, since I actually enjoy the coconut/tapioca flour combo in pancake recipes. Since my entire family does too, I stick with it – and it just happens to be a bonus that they’re nut free as well!
Since we’re using coconut flour, the batter is thicker than a typical pancake batter – worth noting because it might scare you a bit at first. I highly recommend sifting the coconut flour as well, since tiny lumps of coconut flour in your pancakes is less than desirable.
Once you have your batter mixed, make sure you’re using a reliably non-stick griddle or skillet for these since it makes them so much easier to flip. You’ll need to gently spread out each pancake in a circular shape so they cooks evenly as well.
I find these pancakes cook best when you cook them “low and slow” – I find medium/medium-low heat to work best, for a longer amount of time than you’d cook traditional pancakes. Done this way, they’re easy to flip and have a delicious golden brown crust on the outside while staying moist and fluffy inside!
Are you ready for pancakes?! Get out the griddle and let’s get going!
Paleo Buttermilk Pancakes {Grain Free, Nut Free, Dairy-Free}
Paleo Buttermilk Pancakes {Grain Free, Nut Free, Dairy Free}
Ingredients
- 3 eggs
- 2/3 cup full fat coconut milk blended
- 1 Tbsp Nature's Intent Organic Apple Cider Vinegar
- 2 Tbsp melted butter ghee, or coconut oil (liquid but near room temperature)
- 2 Tbsp honey
- 1 tsp pure vanilla extract
- 1/3 cup + 1 1/2 Tbsp coconut flour sifted
- 1/2 cup tapioca flour
- 1 tsp baking powder - *see note for making corn free baking powder if desired
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- Coconut oil or ghee for frying
Instructions
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Mix the apple cider vinegar into the coconut milk and allow to sit for at least 5 minutes (this is the “buttermilk”)
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In a mixing bowl, combine the coconut flour, tapioca flour, baking powder* and sea salt. In a separate bowl or large measuring cup, whisk together the eggs, coconut milk/vinegar mixture, melted butter/ghee/coconut oil, honey, and vanilla until well combined.
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Slowly stir dry ingredients into wet until no flour spots show (coconut flour can be stubborn, make sure it’s mixed in.)
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Batter will be thick due to the coconut flour. Gently spread pancakes into a circular shape beginning in the center - do not spread too much since they’ll also spread on their own.
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Made 10 pancakes, cook over med/low heat until bubbles form, flip and continue to cook until golden brown, on medium low heat, adjusting heat to avoid burning the outside while still cooking the inside. Cook in batches, adjusting heat and adding coconut oil or ghee as needed.
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Serve warm with fruit and pure maple syrup if desired. Enjoy!
Recipe Notes
*Note: to make paleo (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you’ll need 1 tsp total of this mixture.
Nutrition
VISIT THE NATURE’S INTENT WEBSITE FOR MORE INFORMATION, RECIPES AND TIPS!
Want More Paleo Pancake and Waffle Recipes? Try One of These!
Banana Coconut Flour Pancakes {Nut Free}
Apple Cinnamon Paleo Pancakes {Nut Free}
Fluffy Blueberry Pancakes with Simple Blueberry Compote
Paleo Pumpkin Pancakes {Nut Free}
Natalie says
December 20, 2017 at 5:58 amYUM! These pancakes look amazing and so easy to make! Perfect for Christmas morning ♥
Michele says
December 21, 2017 at 10:31 amHope you enjoy!
Nic peden says
January 14, 2018 at 8:56 pmThis recipe has eggs when it’s titled ….dairy free?
Michele says
January 15, 2018 at 8:45 amEggs are not dairy 🙂
rebecca rick says
January 18, 2018 at 10:25 pmdo you have a recipe that doesn’t use eggs at all? I am not supposed to have eggs
Lynn says
May 12, 2018 at 1:21 amEggs don’t come from cows, duh
Karla Slonaker says
January 18, 2018 at 5:18 pmBest coconut flour pancakes I’ve made. Thank you for 4., otherwise I would have added water. Today my granddaughters and I made these in the shape of a snowman :).
Helen says
December 20, 2017 at 10:27 amWould this recipe work to sub flax seed for the eggs?
Michele says
December 21, 2017 at 10:31 amHi, I don’t think so due to the coconut flour content – I always use coconut flour with eggs and I don’t think it works nearly as well with flax eggs unfortunately.
Theresa Diulus says
December 20, 2017 at 10:31 amSince your measurement for coconut flour is so specific (and I realize it is a very absorbent flour), do your measurements account for sifting before or after measuring? (I am with you on the less than desirable little bits and you are the first blogger I’ve seen recommend this step that I take after having experiences with certain brands especially having too many bits!)
Michele says
December 21, 2017 at 10:30 amHi! I like to sift an approximate amount and then measure afterwards. Honestly, I don’t think it makes a HUGE difference in my experience, depending on the recipe, but I’ve made the same recipe sifting before and after measuring and I haven’t noticed a big difference. To be most accurate, I would sift first and then measure though 🙂
Kayla says
January 7, 2018 at 11:37 amThis recipe is by far the best that I have found yet for pancakes! The taste and texture is spot on! Definitely will be saving and using again! Thanks for sharing!
ANNIE CECIL says
January 13, 2018 at 6:50 pmCan I substitute almond four for the coconut flour?
Michele says
January 14, 2018 at 3:43 pmYou’d need a lot more almond flour – more than twice the amount since their properties are so different. Unfortunately since I haven’t tried it I can’t give you an exact measurement.
Kristine says
February 12, 2018 at 9:11 amHi, can I change tapioca flour into corn starch? thank you for answer
Mike says
February 17, 2018 at 3:09 pmI have searched for a long time for a recipe like this without the eggs. I have tried some alternative pancake recipes but they never come close to the real thing. Having food sensitivities sucks. Does anyone on this site have a recommendation for how to substitute the eggs in this recipe with something else? I’m getting HANGRY for pancakes!!! 🙂 Appreciate any help you can offer……
Michele says
February 20, 2018 at 3:37 pmHi, unfortunately I’m not sure egg replacements would work for this recipe since it involves coconut flour, which seems to rely on real eggs for the texture. I’ll link you here to another recipe you might want to try: https://therealfoodrds.com/paleo-vegan-pancakes/
Susan says
February 18, 2018 at 11:05 amLooks wonderful! Can I use real buttermilk in place of the coconut milk/ACV?
Michele says
February 20, 2018 at 3:33 pmYes I believe that would work well 🙂
Alyssa says
February 20, 2018 at 10:17 amThe fluffiest, tastiest paleo pancakes I’ve ever had! I’m beyond pleased with this recipe, subbed maple syrup for honey.
Michele says
February 20, 2018 at 3:23 pmThat sounds great! Thrilled you enjoyed!
Letty says
March 23, 2018 at 10:14 amI made this recipe this morning. Delicious pancakes! Yummy ? Thank you!
Michele says
March 23, 2018 at 7:39 pmSo happy you enjoyed them!
Beth says
March 30, 2018 at 4:32 pmDo these have a honey flavor? I’m not a big fan of honey. Is there another sweetener I could try?
Thanks, my husband are really excited to try these!!
Heidi says
May 19, 2018 at 3:07 pmThese pancakes make me weak in the knees!!! I cook them on low and they are wonderful! My family wolfs them down so I have to double the batch. So glad you made this recipe Michele! You are a superstar breakfast saving ninja!
Gracee says
June 24, 2018 at 10:42 pmHi!
I was just wondering if the nutrition info is for all the pancakes or one serving out of the five.
Thank you!
KristiTx says
July 2, 2018 at 11:04 amThe nutrition info is for 1/5 of the entire batch…so 2 pancakes if you actually get 10 pancakes total. Depends on how big you make them.
Elle says
July 7, 2018 at 10:31 pmOMG had given up on coconut flour until I made these!! Once again you’ve made for a perfect Sunday breakfast in my house 🙂 Thanks!!
Michele says
July 12, 2018 at 10:07 amYay! Thrilled it worked out and you enjoyed them!
Kate Mullaney says
August 14, 2018 at 11:28 amHas anyone tried freezing these after making? 🙂
Autumn says
August 31, 2018 at 11:09 pmIs the nutritional value per pancake?
Mazy says
September 4, 2018 at 3:06 pmI have made a lot of paleo pancakes and these are THE BEST! This is my new go-to. Great texture and flavor. The whole family loved them.
Veronica says
September 14, 2018 at 2:08 amThese are delicious and light and fluffy! You would never know that they are gluten free. So easy to make too!
Victoria says
October 23, 2018 at 5:53 pmDear Michele,
I can’t find enough words to thank you for this recipe. It’s AMAZING!
I’ve tried many pancake recipes out there from paleo cook books and on-line recipes. Some were better than others, but this is the winner. None of my picky family members had any comments except for emptying the entire plate (I made 3 batches).
I met your work on whole30 instagram feed and you caught my attention right away. I like a lot of your recipes and have tried a bunch of them. Most food bloggers keep their best recipes for the books that they eventually put together, but you on the other hand, have them all here for us which is rare and speaks a lot about your personality.
Thank you for your incredible work!
LaDoris says
November 15, 2018 at 11:25 amI made these pancakes this morning and my family loved them! To substitute the eggs I used a mixture of hemp, flax and chia seeds. For every egg in the recipe I used 1 tablespoon of the mix with 2.5 Tablespoons of water that sat for 5 minutes before using it. I’m sure it would work with just flaxseeds as well. Thanks for this recipe.
Nancy Buchner says
December 1, 2018 at 1:38 pmwould this work for waffles? I am looking for a recipe without almond flour for waffles.
CASSI says
February 9, 2019 at 8:36 pmI AM WONDERING THIS TOO… DID YOU TRY IT? I AM THINKING OF TRYING THEM TONIGHT
Renee Rodriguez says
January 24, 2019 at 9:15 amHi!! We love love love all of your baking recipes. You’ve really nailed them down perfectly. Just one small question regarding this recipe. In the recipe ingredient list I see baking soda listed but in the directions you don’t mention adding it in any of the steps? Does it go with the rest of the dry ingredients?
Andee says
February 9, 2019 at 10:41 amThese pancakes are amazing! My non-paleo eating husband requests these almost every Saturday! They are perfect!
Nadine says
February 16, 2019 at 11:45 amHey Michelle! I made this today for breakfast and they were a hit! I didn’t have tapioca flour so i switched to arrowroot and they turned out excellent. I added cinnamon, used maple syrup rather than honey and bluberries. We topped with raspberries and bananas and some walnuts. Thanks for this great recipe!. The tip for med to low heat and cooking SLOW was really helpful! And I appreciated the tip for corn free baking powder. I never realised until you mentioned that bp had corn starch in it!
Patty says
February 16, 2019 at 12:49 pmBest pancake recipe I’ve ever made
Rell says
March 6, 2019 at 10:29 amI made this recipe for Shrove Tuesday (aka Fat Tuesday aka Pancake Tuesday). I prefer these to wheat based pancakes – they are so light and fluffy! They are perfect for topping with a paleo berry compote or just drizzled with maple syrup. Thank you for sharing!
Erica says
March 6, 2019 at 11:33 amThis recipe is amazing! Thanks for taking the time to create this recipe!
Amanda says
March 24, 2019 at 1:12 pmLOVED THESE PANCAKES!! I subbed the coconut flour with Primal Kitchen Primal Fuel chocolate coconut protein powder and it was AMAZING. Can’t wait to make these healthy, protein packed pancakes again!