Paleo Pancake Recipe

A go-to paleo pancake recipe can make or break your weekend routine, says food blogger and photographer Ksenia Prints of At the Immigrant's Table. And our paleo pancakes served with fruit will be sure to change your mind about healthy breakfasts forever.

Imagine strolling into your kitchen, chilled and relaxed, and whipping up a delicious breakfast in a matter of minutes, with minimal mess and splatter. It certainly beats your usual weekend brunch that most likely includes browsing for hours on Pinterest, having 10 recipe tabs open at the same time, only to choose a recipe that has you dirtying up every bowl in your cupboard, and splattering your computer screen with batter.

We'd all rather enjoy that first scenario, and with this easy, mess-free, delicious and healthy paleo pancake recipe, you really can be.

After making this yummy dish, our paleo pancakes will be one of your favorite go-to brunch recipes.

Gather the ingredients for this paleo pancake recipe

There are many paleo pancake recipes out there that call on you to source three to four different types of obscure flour, leave the batter to sit for far too long, and generally involve more hassle and time than we want you to put into a weekend brunch. Our paleo pancake recipe does none of that, with excellent results. That means you get more time to sit and enjoy your pancakes.

The dry ingredients for this recipe are almond flour, tapioca starch, baking powder and regular salt. You can also use arrowroot powder instead, if that's what you have on hand.

The wet ingredients are large eggs, unsweetened applesauce, vanilla extract, and maple syrup. You can also substitute mashed banana for the applesauce in an equal quantity, or honey for the maple syrup.

Finally, for serving, we love having our paleo pancakes with berries and more maple syrup. You can also add some ghee for more protein.

Mix the dry ingredients in one bowl

The only "extra" step in our paleo protein recipe is mixing the dry and the wet ingredients separately before combining them.

We find that mixing all your flours first assures that you end up with a uniform mixture and not clumps of dry ingredients. Skipping this can save you a dish and some time, but it could mean you end up with less rise or clumps of starch in your pancakes if you're not careful. But it's totally up to you!

To follow our advice, in a small bowl, combine the almond flour, tapioca starch, baking powder, and salt. Stir well until fully combined.

Mix the wet ingredients in a large bowl

Set the dry ingredients aside, and grab a large bowl (one that's large enough to hold the rest of the batter).

In the large bowl, combine the eggs, applesauce, vanilla extract and maple syrup. Stir well to mix. You should end up with a slightly darker orange egg mixture.

As we mentioned before, you can also switch the applesauce for mashed banana. If using a banana, make sure you mash it really well and incorporate it fully into the rest of the batter. You don't really want to end up with clumps of uncooked banana, do you?

Add the dry ingredients to the wet ingredients, and stir to combine

Working slowly and carefully, transfer the dry ingredients into the large bowl with the wet mixture. You can use a measuring cup or spoon to really help keep the process contained.

Hurrying through this can mean spilling all that carefully mixed, incredibly sticky, and hard-to-clean starch and almond flour mixture all over your kitchen counter. Having done this more times than we'd care to admit, we strongly urge you to practice caution on this step.

Once all the dry ingredients have been added to the wet ingredients, whisk it all with a fork to combine.

Cook your paleo pancakes in a pan

Add butter or avocado oil to a large nonstick pan set to medium heat.

Working in batches, scoop out batter in ¼ cup portions and add to pan, leaving about 1 inch of room between each two pancakes. The pancakes will rise and expand as they cook, so this is important.

Try to keep your pancakes to about 3 to 4 inches in diameter, as they'll be easier to flip.

Cook paleo pancakes until golden brown, about 3 minutes, before flipping to the other side and cooking for another 2 minutes. Repeat until you're all out of batter.

Serve paleo pancake recipe with fruit and maple syrup

You're done making your paleo pancakes! Wasn't that easy? And what a lovely start to your weekend morning.

Serve your paleo pancakes immediately, while they're still warm and fragrant. Top the pancakes with fruit, and drizzle them with maple syrup or any other desired topping (ghee is another favorite, as are chunks of mango or pineapple).

We also love serving our paleo pancakes in a kind of chicken-and-waffles combo, with roasted chicken and more syrup on top of the pancakes.

Paleo pancakes will keep in the fridge for three days and can be reheated in the microwave.

Paleo Pancake Recipe
4.9 from 18 ratings
After making this yummy dish, our paleo pancakes will be one of your favorite go-to brunch recipes.
Prep Time
5
minutes
Cook Time
10
minutes
Servings
6
pancakes
paleo pancake recipe stack
Total time: 15 minutes
Ingredients
  • ½ cup (50 grams) almond flour
  • ½ cup (60 grams) tapioca starch or arrowroot powder
  • 1 teaspoon baking powder
  • 2 eggs
  • ¼ cup unsweetened applesauce
  • ½ teaspoon vanilla extract
  • 2 teaspoons maple syrup or honey
  • pinch salt
  • butter or ghee or avocado oil, for cooking
Optional Ingredients
  • fresh fruit and berries, for serving
  • maple syrup, for serving
Directions
  1. In a small bowl, combine ½ cup of almond flour, ½ cup of tapioca starch, 1 teaspoon of baking powder, and a pinch of salt. Stir well until fully combined.
  2. In a large bowl, combine 2 eggs, ¼ cup of applesauce, ½ teaspoon of vanilla extract, and 2 teaspoons of maple syrup or honey. Stir well to combine.
  3. Add dry ingredients to wet ingredients and whisk together.
  4. Add butter or avocado oil to a large nonstick pan set to medium heat. Working in batches, scoop out batter in ¼ cup portions and add to pan, leaving about 1 inch of room between each two pancakes. Try to keep your pancakes to about 3 to 4 inches in diameter, as they'll be easier to flip. Cook paleo pancakes until golden brown, about 3 minutes, before flipping to the other side and cooking for another 2 minutes. Repeat until you're all out of batter.
  5. Serve paleo pancakes immediately topped with fruit, drizzled with maple syrup or any other desired toppings. Paleo pancakes will keep in the fridge for three days and can be reheated in the microwave.
Nutrition
Calories per Serving 117
Total Fat 6.0 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Cholesterol 54.7 mg
Total Carbohydrates 12.9 g
Dietary Fiber 1.0 g
Total Sugars 2.7 g
Sodium 106.1 mg
Protein 3.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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