These fluffy paleo pancakes are made with almond flour and tapioca for the perfect texture! This easy one bowl recipe is ready in 15 minutes and tastes just like classic pancakes! Gluten free, dairy free, refined sugar free.
If you’ve been searching for the perfect paleo pancakes, this is the recipe you’ll come back to again and again. These pancakes are soft, fluffy, and made with simple ingredients like almond flour and tapioca for the best texture! no coconut flour required like some of my previous pancakes.
Unlike many paleo pancake recipes that turn out dense, crumbly, or misshapen, these cook up light and tender with just the right amount of structure to flip easily. Even better, the batter comes together in just one bowl and takes only minutes to prepare!
Whether you’re making a quick weekday breakfast or a cozy weekend brunch, these paleo pancakes are just as satisfying as traditional pancakes. Naturally gluten free, dairy free, and wildly delicious!
Ingredients for Paleo Pancakes
To make these paleo pancakes, you’ll need just a handful of simple ingredients:
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Almond flour – creates a soft, cake-like texture
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Tapioca flour – adds elasticity and helps the pancakes hold together
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Eggs – provide structure and lift
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Almond milk – keeps the batter smooth and pourable
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Maple syrup – adds subtle sweetness and helps with browning
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Vanilla extract – enhances flavor
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Baking soda – helps the pancakes rise
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Refined coconut oil – adds moisture (and no coconut flavor!)
How to Make Paleo Pancakes
Making these pancakes is quick and easy in just one bowl!
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Whisk the eggs in a large bowl
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Add the almond milk, maple syrup, vanilla and oil and whisk to combine.
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Stir in the almond flour, tapioca flour, baking soda and salt until a thick batter forms.
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Let the batter rest for 3 minutes to thicken.
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Heat a lightly greased skillet over medium-low heat.
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Scoop small portions of batter onto the pan.
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Cook until bubbles form and edges set, then flip and cook until golden.
Serve warm with all your favorite toppings!
Tips for Perfect Paleo Pancakes
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Keep pancakes small for easier flipping. Two tablespoons of batter (no more than 3!) is perfect.
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Cook over medium heat, adjusting to medium low if necessary, to prevent burning.
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Let the batter rest before cooking for thicker, fluffier pancakes.
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Grease the pan between batches for the best texture.
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Don’t flip too early, wait until the edges are set.
Paleo Pancake Variations
These pancakes are easy to customize:
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Add blueberries for blueberry paleo pancakes
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Mix in mashed banana for natural sweetness
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Add chocolate chips for a dessert-style breakfast
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Stir in collagen for a protein boost
Best Toppings for Paleo Pancakes
Serve your pancakes with:
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Maple syrup
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Fresh berries
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Almond butter
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Coconut yogurt
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Ghee or grass-fed butter
How to Store and Freeze Paleo Pancakes
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To freeze, place pancakes in a single layer, then transfer to a freezer-safe bag. Reheat gently in a toaster or skillet until warmed through.
FAQ for Paleo Pancakes
Can you make paleo pancakes without tapioca flour?
Yes, but the texture will be more delicate and slightly crumbly. Tapioca flour helps create the structure of traditional pancakes and makes the pancakes easier to flip. You can also use arrowroot in place of tapioca flour.
Why are my almond flour pancakes falling apart?
This usually happens if the pancakes are too large or flipped too early. Keeping them small and letting the edges fully set before flipping helps prevent breaking.
Are paleo pancakes healthy?
Paleo pancakes are made with whole food ingredients like almond flour and eggs, making them naturally gluten free and lower in refined ingredients than traditional pancakes.
Can I make the batter ahead of time?
It’s best to cook the batter right after mixing. However, you can refrigerate it for a few hours and stir before using if needed.
Can I freeze paleo pancakes?
Yes! These pancakes freeze very well and can be reheated in a toaster or skillet for a quick breakfast.
If you’re looking for a go-to paleo pancake recipe that’s easy, reliable, and incredibly delicious, these are the ones to make.
With their fluffy texture and simple ingredients, they’re perfect for everything from busy mornings to slow weekend breakfasts!
Once you try them, they’re sure to become a regular in your kitchen! They’re especially amazing topped with warm maple syrup and your favorite fresh fruit!
Best Paleo Pancakes (Fluffy Almond Flour Pancakes, One Bowl)
Ingredients
- 3 large eggs
- 1/3 cup unsweetened almond milk
- 1 1/2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 tablespoons refined coconut oil melted
- 1 teaspoon apple cider vinegar or lemon juice, optional, but helps fluff the pancakes
- 1 1/2 cups blanched almond flour
- 3 tablespoons tapioca flour or arrowroot
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Instructions
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In a large mixing bowl, whisk the eggs until smooth and slightly frothy.
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Then whisk in the almond milk, maple syrup, vanilla, melted oil and apple cider vinegar until smooth.
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In the same bowl, sprinkle the almond flour, tapioca flour, baking soda and salt directly over the wet mixture. Whisk until a smooth thick batter forms.
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Let the batter rest for 2 minutes. This helps the batter thicken for better pancake texture.
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Heat a nonstick skillet or griddle over medium-low heat and lightly grease with refined coconut oil or ghee. Depending on your stovetop you might need to adjust the heat between medium and medium low as you cook the pancakes.
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Scoop about 2 tablespoons batter per pancake. Cook 2–3 minutes, until bubbles form and the edges look set. Flip and cook another 1–2 minutes until golden brown.
Nutrition
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