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These tried and true Paleo Pancakes are the real deal! Made simply with just a few paleo ingredients, these light and fluffy pancakes are perfect for any day of the week!

Paleo pancakes stacked up.

Almond Flour Pancakes

Hands-down, this is one of the most popular and beloved recipes on this site! It’s been made by thousands of people and is a huge hit, both with paleo and non-paleo eaters! These pancakes are fluffy, golden, and can easily hold any of your favorite add-ins. I’m not kidding when I say these Paleo Pancakes are the real deal.  They are paleo pancakes made with almond flour, are kid-friendly, freezer-friendly, and nobody will know their paleo! Guaranteed! These paleo pancakes are made gluten-free, grain-free, refined sugar free, and without banana. I make batches of the mix for my mom every time she comes to visit, and she’s not grain-free!

Paleo pancake batter in a bowl.

Paleo Pancake Ingredients

  • Almond Flour
  • Tapioca Flour
  • Eggs
  • Unsweetened Applesauce
  • Baking Powder
  • Vanilla Extract
  • Optional Add-In’s: Chocolate Chips, Blueberries, Bananas

Common Substitute Questions

Can you use almond meal instead of almond flour?

Yes. Almond flour is made from blanched almonds which have had the skins removed, and is ground more finely than almond meal, which typically still contains the skins and has a more coarse grind. Both will work, though I prefer almond flour!

Can you swap the almond flour with anything?

We know many people are allergic to almonds. Unfortunately, the almond flour isn’t easily substituted with something else. If you tolerate oats, we’ve had success swapping oat flour with almond flour in some recipes so you could give this a try here, though we haven’t tried it ourselves.

What can you use instead of applesauce?

Pumpkin puree will work as a substitute for the applesauce, but it will make the pancakes taste slightly of pumpkin.

Tapioca flour pancakes on a plate.

How to Make Almond Flour Pancakes

It couldn’t be easier to make these pancakes: add all ingredients to a bowl and whisk together! Then cook in your favorite skillet, making sure place your favorite add-in’s to the batter while cooking. Serve pancakes hot with maple syrup, if desired!

Make-Ahead Instructions

The pancakes batter should be cooked immediately. However, you can make them and keep them warm on a wire rack on the keep warm setting in your oven. They also freeze wonderfully! Let them cool completely at room temperature, then freeze on a parchment lined baking sheet. Once frozen, you can place in a bag or storage container for longer storage, about 1-2 months. You can heat up in a toaster or microwave until warmed through.

Fluffy paleo pancakes with blueberries on a plate.

Is maple syrup allowed on Paleo diet?

I drizzle these pancakes with good quality maple syrup and top with grass-fed butter! Real maple syrup is a paleo-friendly alternative to white sugar. Always look for good quality, 100% pure maple syrup! Technically butter is not allowed on a paleo diet because it contains dairy. If you are strict paleo, skip the butter or use ghee!

A stack of paleo pancakes with a slice taken out of them.


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Paleo pancakes on a plate.

Fluffy Paleo Pancakes

4.92 from 61 votes
These tried and true Paleo Pancakes are the real deal! Made simply with just a few paleo ingredients, these light and fluffy pancakes are perfect for any day of the week!
Prep Time 5 minutes
Cook Time 10 minutes

Ingredients
  

  • 2 eggs
  • 1/4 cup unsweetened applesauce
  • 1/2 teaspoon vanilla extract
  • 1/2 cup 50 grams almond flour
  • 1/2 cup 60 grams tapioca flour
  • 1 teaspoon baking powder
  • pinch salt
  • 1/3 cup add-ins of choice chocolate chips, blueberries, bananas
  • butter or ghee or oil for cooking

Instructions

  • Add eggs, applesauce and extract to a bowl and whisk together. Add in the almond flour, tapioca, baking powder and pinch of salt and whisk together.
  • Heat butter or oil in a nonstick skillet over medium heat. Once hot add 1/4 cup batter and drop in add-ins if using on to pancake batter.
  • Let cook until golden brown, about 3 minutes, then flip and continue to cook for about 2 minutes until pancake is fully cooked.
  • Continue with remaining batter.
  • Serve pancakes with desired toppings and serve immediately.

Nutrition

Serving: 1/2 recipeCalories: 281kcalCarbohydrates: 15gProtein: 7.5gFat: 13gSaturated Fat: 5gCholesterol: 200mgSodium: 67mgFiber: 2gSugar: 3g
Keyword: Paleo Pancakes
Course: Breakfast
Method: Stove Top
Cuisine: Paleo
Author: Lexi Davidson

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Comments

  1. I’ve been cooking paleo for 10 years and this is the best pancake recipe I’ve found. Added an extra egg for more protein, used pumpkin instead of applesauce and added some cinnamon and a squeeze of honey.

  2. 5 stars
    These are our favorite pancakes. Sometimes we have them as waffles or add blueberries and nuts. We frequently don’t have applesauce, so I will sub a banana and it works great! These are so much better than any of the gluten-free box mixes that we have tried and we have them anywhere from a few times per month to a few times per week!

  3. Made these today! So so yummy! My kids gobbled them up and said they are the best pancakes they’ve ever had! 🥳 I added blueberries, a squeeze of lemon juice, and a little honey to the mix! Thanks for the yummy recipe!