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These tried and true Paleo Pancakes are the real deal! Made simply with just a few ingredients, these light and fluffy pancakes are nutritious, perfect for any day of the week, and freezer friendly!
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 Ingredients
Scroll to the recipe card for the full recipe!
- Almond Flour
- Tapioca Flour
- Baking Powder
- Pinch Sea Salt
- Eggs
- Unsweetened Applesauce
- Vanilla Extract
- Optional Add-In’s: Chocolate Chips, Blueberries, Bananas, Strawberries, etc.
How to Make Almond Flour Pancakes
It couldn’t be easier to make these gluten free pancakes!
- Add all dry ingredients to a bowl and whisk together.
- Add in wet ingredients.
- Either add in your add-ins to your batter or while cooking.
- Then cook in your favorite skillet.
- Serve pancakes hot with maple syrup or butter, 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.
Freezing: 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.
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.
Alternatively, some have said banana works well, too!
Is Maple Syrup Allowed on a 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!
Large Batch Paleo Pancakes
We make these so often, that I have a large container of pre-mixed pancake mix in my pantry.
- 4 cups almond flour
- 4 cups tapioca flour
- 2 tablespoons baking powder
- large pinch fine sea salt
In a large container, mix together 4 cups almond flour, 4 cups tapioca flour, 2 tablespoons baking powder, and a large pinch of salt.
When ready to use, scoop 1 cup of the mixture into a mixing bowl, then add 2 eggs, vanilla, and and 1/4 cup of apple sauce.
Cook and enjoy!
Can You Freeze Gluten Free Pancakes?
Yes!!! We always have these pancakes in our freezer.
- 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.
Can I Use This Mix For Waffles?
Absolutely! It’s completely interchangeable for both paleo pancakes and paleo waffles.
Watch the Video Here:
FYI, I Always…
I mostly *always* double this batch and either serve all or have leftovers for the next day or to freeze!
More Breakfast Recipes:
- Gluten-Free Chocolate Banana Waffles
- Raspberry Oat Breakfast Bars
- Savory Breakfast Sausage Oatmeal
- 5-Ingredient Protein Pancakes
- Sheet Pan Classic Breakfast Bake (Eggs, Bacon, & Home Fries!)
The Best Paleo Pancakes
Ingredients
- 1/2 cup almond flour 50 grams
- 1/2 cup tapioca flour 60 grams
- 1 teaspoon baking powder
- pinch salt
- 2 eggs
- 1/4 cup unsweetened applesauce
- 1/2 teaspoon vanilla extract
- 1/3 cup add-ins of choice chocolate chips, blueberries, bananas, strawberries, etc.
- butter or ghee or oil for cooking
Instructions
- Add almond flour, tapioca flour, baking powder, and salt and whisk together.
- Add in eggs, apple sauce, and vanilla extract.
- Add in add-ins, if you add them into your batter like I do!
- 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!
Notes
- In a large storage container, mix together 4 cups almond flour, 4 cups tapioca flour, 2 tablespoons baking powder, and a large pinch of salt.
- When ready to use, scoop 1 cup of the mixture into a mixing bowl, then add 2 eggs, vanilla, and and 1/4 cup of apple sauce.
- Cook and enjoy!
Love these pancakes. Since it is fall, and I love pumpkin, I substituted pumpkin puree for the applesauce and added a little bit of cinnamon, nutmeg and ginger…so yummy!! I have used Arrowroot instead of Tapioca and it still turned out great. Thanks for the recipe!!
These are divine! Easy to whip up and they freeze pretty well too. I highly recommend making these fluffy dreamboat pancakes!
I am unable to find the measurements of the ingredients?
We are fixing this right now. So sorry, and thank you for your patience.
Fixed!
This is a killer recipe! Best Paleo pancake recipe I have tried. My husband even loves them and he doesn’t normally like Paleo recipes.
This was an amazing recipe! Hands down, this was one of the best pancakes my husband and I had eaten! I ended up separating the egg whites and the egg yolks, and whipped the whites. I added the egg whites to the batter and this recipe was incredibly fluffy and delicious! We couldn’t get over how wonderful it was! I’m saving it and it’ll become our new go-to!!
Love this recipe! Not only is it super easy to throw together but its my go-to recipe for using in my mini waffle maker. The kids love it and its the first recipe I’ve found that has the texture and taste of “normal” waffles!
Wow! I made these, and the batter already looked more promising than other paleo recipes I’ve made. When I tasted them they were even better. These pancakes are literally the best fluffy pancakes. Totally recommend them!
These are delicious and fluffy! Perfect for the whole family and the texture is just like a “regular” pancake. This is going to be my go to pancake recipe from now on! Thanks so much!!
Very good. Way to go! I am keeping your recipe
I substituted arrowroot for tapioca 1:1
We’ve made these pancakes dozens of times and they are always great! We also freeze them, although they can sometimes come out of the freezer a little chewier if we didn’t make them big enough. They’re also great with blueberries!
These pancakes are the BOMB!! Way better than any GF pancakes I’ve ever tried, kids loved them too! We put bananas in them and subbed arrowroot for the tapioca flour. Now I wanna make a huge batch and freeze them!
We have made these pancakes probably over 50x by now, and we never tire of them. My husband, kids and I all love them. We are gluten free now, and have forgotten what a traditional pancake tastes like, and we don’t miss them because this recipe is perfect. We’ve tried other paleo pancakes and this recipe is the best!
Thanks for stopping by and sharing. We’re so glad you love them!
I just made these today for myself and my niece who has so many sensitivities right now – including eggs. I doubled the recipe and used a flax egg (2tbsp of milled flax and 5 tbsp of water – let sit 5 minutes+) and avocado oil (in a spray) in the pan and they have turned out soooo good. Fluffy, held together awesome and great flavour. These will definitely be a staple for me going forward. Thank you so much!
I just made these pancakes for breakfast and they were delicious! I recently finished a round of whole30 and am trying to stay with compliant ingredients as much as possible at home. These pancakes were super simple and quick as well as delicious! They will become a regular weekend treat. Thank you!
These were so good! They were very fluffy and super tasty! I added blueberries to mine and I can’t wait to make them again!
Just tried these today! Used 100% pure pumpkin instead of apple sauce, and added a tsp of cinnamon and some pecans….they were GREAT!!! Used sugar free Lakanto Maple Flavored Syrup, and it was great!!!
Love it!
Good morning! I just made these. They were tasty. Instead of tapioca flour I used cornstarch and I only had tropical flavoured unsweetened applesauce. Still came out great! I made a strawberry raspberry blueberry snd blackberry sauce for dipping.
Will make again! Thanks Lexi!
I’m amazed at how perfectly fluffy this pancake recipe turned out—I’m obsessed. Will definitely make again! I also substituted the tapioca with the arrowroot I had on hand, and they still turned out well.
BEST paleo pancake I’ve ever had! And I’ve had A LOT being paleo for over 2 years! These were SO good and easy!
Didn’t work for me, it was like paste. I had to go back to make sure I didn’t miss anything….No….
Hi Joan, sorry to hear it didn’t work out for you. Did you follow the recipe exactly? Sometimes it’s hard to figure out where the error you made came from, but this recipe has been made by thousands of people with great results so we’re confident this recipe works and results in pancakes as shown in the photos when followed properly. Perhaps it was a measuring error?