Best 15 Pancakes Paleo Recipes

AMAZING ALMOND FLOUR PANCAKES (GLUTEN-FREE AND PALEO-FRIENDLY)

Steps:

• Preheat a lightly oiled griddle to 375 degrees F (190 degrees C).
• Whisk almond flour, chocolate chips, baking soda, salt, and cinnamon together in a bowl. Whisk egg, egg white, honey, and vanilla extract together in a separate bowl. Stir flour mixture into egg mixture, adding enough water to reach a pancake batter consistency.
• Drop batter by large spoonfuls onto the prepared griddle and cook until pancakes are golden brown and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

PANCAKES (PALEO)

Steps:

• Whisk banana, eggs, almond flour, almond butter, vanilla extract, cinnamon, baking soda, and baking powder together in a bowl until batter is smooth.
• Heat olive oil on a griddle or skillet over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

ALMOND FLOUR PALEO PANCAKES

Steps:

• Beat eggs in a bowl until smooth. Mix almond flour, tapioca flour, almond milk, vanilla extract, baking soda, baking powder, and salt into eggs until batter is just combined.
• Heat a lightly oiled griddle over medium-high heat or heat an electric frying pan. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

PALEO APPLESAUCE PANCAKES

Steps:

• Whisk eggs lightly in a large bowl. Add applesauce and vanilla extract; mix to combine.
• Combine almond flour, tapioca flour, cinnamon, baking soda, and salt in a separate bowl. Add to egg mixture; mix until just combined. Add water until batter is desired thickness. Set batter aside to rest for 15 minutes.
• Melt coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

PALEO COCONUT PANCAKES

Steps:

• Combine flour, baking soda, and salt together in a bowl.
• Beat egg yolks and butter together in a bowl until smooth; add coconut milk and vanilla extract and beat until smooth. Stir milk mixture into flour mixture until batter is evenly combined.
• Beat egg whites in a bowl until foamy, about 2 minutes; gently fold into batter.
• Heat coconut oil in a skillet over medium heat. Drop batter by large spoonfuls into the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

PALEO COCONUT FLOUR PANCAKES

Steps:

• Whisk coconut milk, applesauce, eggs, honey, vanilla extract, cinnamon, sea salt, and baking soda together in a bowl. Slowly stir coconut flour into coconut milk mixture until flour is just moistened. Set aside until coconut flour absorbs some of the batter moisture, 3 to 5 minutes.
• Heat coconut oil on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

HEALTHY PUMPKIN BANANA PANCAKES (PALEO OPTION)

Steps:

• Beat banana, pumpkin puree, flour, eggs, honey, vanilla extract, cinnamon, and nutmeg together in a bowl until smooth.
• Heat a lightly oiled griddle over medium heat. Drop batter by small spoonfuls onto the griddle to form 1 1/2-inch to 3-inch pancakes and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

PERFECT PALEO COCONUT PANCAKES

Steps:

• Place egg whites, coconut milk, honey, vanilla extract, and cinnamon in a bowl; blend with an electric hand mixer until mixture is light and fluffy, 2 to 3 minutes. Add tapioca flour, baking soda, and baking powder. Mix with hand mixer just to combine, about 1 minute. Fold in coconut flour by hand using a spatula (do not over mix).
• Heat skillet over medium heat; spray with non-stick cooking spray. Pour batter in 1/4-cup portions in batches on the hot skillet. Cook on one side until small bubbles form in the center of the pancakes and edges look dry, 3 to 4 minutes. Flip them over and cook the other side until lightly browned, 2 to 3 minutes. Transfer pancakes to a baking rack; keep warm.

DELICIOUSLY HEALTHY PALEO PANCAKES WITH BANANA AND WALNUTS

Steps:

• Heat 1 teaspoon coconut oil on a griddle set to 325 degrees F (165 degrees C) or a skillet over medium heat.
• Place bananas in the bowl of a stand mixer. Add eggs, 3 tablespoons coconut oil, vanilla extract, salt, and baking soda; beat until batter is smooth and fluffy.
• Gently ladle batter, about 1/4 cup per pancake, onto the hot griddle; sprinkle with cinnamon and arrange walnuts on each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 more minutes. Repeat with remaining batter, adding more coconut oil between batches.

PALEO PUMPKIN PANCAKES

Steps:

• Mix pumpkin puree, almond milk, eggs, maple syrup, and vanilla extract together in a bowl until smooth.
• Whisk coconut flour, baking soda, salt, almond meal, cinnamon, ginger, and cloves together in a separate bowl.
• Stir pumpkin mixture and flour mixture together in a pourable container until well incorporated. Allow batter to sit for 3 minutes.
• Heat vegetable oil in a skillet over low heat. Pour silver dollar-sized circles of batter into the hot oil. Cook until lightly browned, about 5 minutes per side.

VEGAN PALEO VEGETABLE PANCAKES

Steps:

• Shred all vegetables.
• Mix with almond flour, starch, and seasonings.
• Make 8 patties.
• Heat a large skillet medium high and add oil to melt.
• Fry until golden brown on each side.

SUNBUTTER® BANANA PANCAKES (PALEO)

Steps:

• Combine bananas, sunflower seed butter, eggs, maple syrup, arrowroot flour, cinnamon, vanilla extract, and baking soda together in a bowl until batter is smooth.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

BEST PALEO PANCAKES

Steps:

• Place all ingredients in the blender and blend on high for 30 seconds.
• Let the batter sit for 1 minute to let the coconut flour fluff up.
• Meanwhile, heat up a large skillet on medium heat with oil or butter. Pour the batter to make small to medium sized pancakes.
• Once a few bubbles pop on the pancakes flip to cook on the other side for 1 minute, or until the pancake center springs back when you touch it.
• Serve with whipped cream, berries and honey (for a special treat).

PALEO COCONUT PANCAKES

Steps:

• Whisk together eggs, oil, coconut milk, honey and vanilla. In a separate bowl, stir together dry ingredients then add the wet ingredients, stirring until smooth. Add the water to thin the batter out until it reaches your desired consistency. In a well-buttered pan or griddle, cook pancakes until browned on both sides (about 3 minutes a side). Smaller pancakes are easier to flip than larger ones, since the pancakes will fall apart if they are too big.

PALEO PANCAKES WITH PUREED STRAWBERRIES

Steps:

• Mix together almond flour, eggs, vanilla extract, cinnamon, applesauce, baking powder, and coconut milk in a bowl.
• Lightly oil a griddle and place over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges of pancake are dry. Flip and cook until browned on the other side. Repeat with remaining batter.
• Puree strawberries in a food processor until smooth. Top pancakes with pureed strawberries.