Pancakes should be fluffy, golden, and loaded with your favorite add-ins. I’m not kidding when I say these Paleo Pancakes are the real deal. They’re based off of my cinnamon crunch pancakes, and are really just the perfect paleo pancake recipe base, ever. 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!
The BEST Paleo Pancakes
I used to experiment a lot more with protein pancakes (with banana), 2-ingredient pancakes, and so on. While I love those (and ate them everyday for like 3 months at one point), I wanted pancakes that actually TASTE and have the texture of real pancakes.
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!
What can you use instead of applesauce?
Pumpkin puree will work as a sub for the applesauce!
This recipe is tried and true, and is loved by so many of you! Read through the comments below for a glimpse of reader reactions!
Is maple syrup allowed on paleo diet?
I drizzle these pancakes with good quality maple syrup! Maple syrup, in its natural, unprocessed form, is paleo and is a great alternative to white sugar. Always look for good quality, 100% pure maple syrup!
Let cook for 3-4 minutes on each side or until golden brown
Continue with remaining batter
Transfer to a plate and serve
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This Chocolate Chip Banana Pancake Casserole is going to be the new hit of your brunch and weekend parties. It’s made with my popular fluffy paleo pancakes, and really, who doesn’t love a chocolate chip and banana combination?
I think my new favorite thing is a meal made in casserole form. It’s like the new one-pan meals and bowls that I’ve been loving. Easy to transport and fun to eat. Plus, all the flavors come together in the most delightful way.
If you follow me on SnapChat (username: Lexiscleankitch), you know I’ve been cooking up a storm for my upcoming cookbook! I’ve been blogging less and I seriously hate not connecting with all of you more. BUT, there is light at the end of the tunnel and I’ll soon be back to our regularly scheduled programming!
This breakfast casserole requires a tiny bit of extra work from your traditional pancakes, but it’s super delicious and so fun to eat– it’s worth it!
St Patrick’s Day is around the corner and whether you have Irish roots or not, it’s all about all things GREEN. Green smoothies, green pancakes, green cupcakes. Am I right? Yes, definitely right. At least about the green pancakes! These are the best fluffy paleo pancakes, made green with a hidden veggie!
St Patrick’s Day Green Pancakes
I’m really into hidden veggies lately. My neighbor has the most adorable toddler who doesn’t love eating veggies. After talking with her about sneaking veggies into food for her kids, I knew getting creative to do so would be fun; and can be holiday-festive, too! These are not only perfect for your stubborn junk-food loving kiddo, but spouse and adults alike. Now let’s nourish your family with a festive breakfast packed with good-for-you ingredients!
Side note: You don’t taste the veggies one bit in these. Kid-approved!
If you like this festive St. Patrick’s Day recipe, try these:
Pumpkins… round two! If you saw (or made) last week’s epic Nutella Swirl Pumpkin Muffins, you may be on board with a month of pumpkin goodness for Healthy Food Friday! Loaded with health benefits and super delicious, pumpkin is the perfect in-season ingredient.
These are obviously the best uses of your pumpkin this season! Ahem… cocktail, coffee, pancakes, body scrub… plus, my new little puppy Jax is enjoying pumpkin mixed into his meals to aid in digestion!
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A simple recipe for pumpkin protein pancakes that is also gluten free and dairy free. Easy enough to whip up in the morning for a nutritious breakfast.
Pumpkin Protein Pancakes
Good morning all! You may, or may not know that I love my protein pancakes. In fact, if you’ve followed my Instagram for a while now, you’d find that there was a good deal of time last year where they were made literally every day (seriously, every single day). It was to the point that Mike (my trusty taste-tester and honest boyfriend), told me it was getting a little excessive with the protein pancake pictures. He was definitely right, although I had/have no shame. They are that good.
Anyway, back to the point! It’s the morning, I am ready for breakfast and my morning intake of protein. So clearly I need to incorporate my homemade pumpkin puree, right? Right. So, I give to you, grain-free, dairy-free, and refined-sugar free pumpkin pancakes (with chocolate chips).
If you like this pumpkin recipe, check out these others:
Topped with pure maple syrup, chopped walnuts, and additional scattered chocolate chips
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I am obsessed with these protein pancakes! Just 5-ingredients, one-bowl, and they result in fluffy and delicious healthy pancakes! these healthy protein pancakes have a WHOLE LOT of protein per serving, and are super quick for an easy breakfast any day of the week.
5-Ingredient Protein Pancakes
There was a good 6 weeks where these beauties were made every single morning and I never got sick of them! I couldn’t get over how nutritious and customizable they were. Add banana, blueberries, chocolate chips… the options are endless! I also started adding spices such as cinnamon to change things up a bit.
Mash banana in a medium mixing bowl. *You can also blend the banana in a high-speed blender to make these extra fluffy.
Add the rest of the ingredients to the medium mixing bowl and whisk until no clumps remain. Add additional add-ins of choice.
Heat butter or avocado oil in a medium skillet over medium-high heat. Once the butter melts, turn down heat to low and pour in batter. Cover and let cook for 3-4 minutes. Flip, and cook for another 3-4 minutes or until golden brown on each side.
Serve warm with maple syrup, or additional toppings of choice!
*Be patient! Cook it over low or medium heat in order for them to cook properly.
**Photos updated May 8th, 2017.
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