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Just because you have chosen to follow a paleo diet does not mean you have to give up eating pancakes. In fact, there are many recipes for paleo pancakes that will easily rival even the most delicious traditional hotcakes. Your choices will include recipes for coconut flour pancakes, almond flour pancakes, and many others. Below you will find 10 best paleo pancake recipes for making paleo pancakes.
Paleo Pancakes
A Little Something Sweet To Start The Day: Carrot Cake Pancakes
If you are looking for a sweet treat to start your day, these simple paleo pancakes are the perfect choice as they closely resemble the flavor of traditional carrot cake.
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1 cup of shredded carrots
1/2 can of coconut milk
1/4 cup of chopped walnuts
2 tablespoons of both coconut oil and coconut flour
1/2 cup of almond meal
1/2 teaspoon each baking soda and baking powder
1/4 teaspoon of salt
3 large eggs
1/2 cup of raisins
Cinnamon, nutmeg, and ginger to taste
Coconut butter and maple syrup to top pancakes
Let’s Get Cooking
Begin by mixing all of your dry ingredients together in a large bow. This includes your coconut flour, almond meal, walnuts, baking soda, baking powder, and spices.
Next, add your coconut milk, coconut oil, eggs, carrots, and raisins to the dry ingredients. Be sure to mix all ingredients well.
Use coconut oil to grease the bottom of a large skillet and then place the skillet over high heat until it is hot. Pour small amounts of batter onto hot skillet to create pancakes. Allow to cook for approximately 3 minutes on each side.
Finally, top your pancakes with coconut butter and maple syrup and enjoy!
Whipping Up Breakfast In A Hurry: How To Make Paleo Pancakes
These basic almond and coconut flour pancakes are ideal on days that you are craving a hot breakfast but don’t have a lot of time to spend in the kitchen.
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1/4 cup coconut flour
2 eggs
1/4 cup raw honey
3/4 cup almond milk
1 cup of almond flour
1/2 teaspoon of sea salt
2 teaspoons vanilla extract
Let’s Get Cooking
Using a fork or whisk, mix together your coconut floor, almond flour, and sea salt in a medium size bowl.
Next, place your eggs, almond milk, honey, and vanilla extract into a food processor or blender. Blend for approximately 30 seconds or until the mixture is smooth. Add in your dry ingredients and blend again until all ingredients have been incorporated into the batter.
Using coconut oil, coat the bottom of your skillet and place over high heat until hot. Pour approximately 1/4 cup of batter into the skillet for each pancake you wish to make. Allow pancakes to cook for 2 minutes on each side or until edges are slightly browned.
Finally, serve with your choice of coconut butter, maple syrup, or fruit toppings.
A New Twist On A Classic Favorite: Banana Paleo Pancakes
If you are a fan of traditional banana pancakes or banana bread, you are sure to love the sweet banana taste of these flourless paleo pancakes.
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2 large eggs
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 1/2 well ripened bananas
1/8 teaspoon baking powder
Maple syrup or banana slices to top pancakes
Let’s Get Cooking
Begin my using a potato masher or fork to mash up your ripened bananas. In a separate bowl, crack both eggs and whisk well.
Next, add all remaining ingredients, including your eggs, to the mashed bananas. Use a spoon or whisk to mix well.
Place your skillet over medium heat and allow it to become hot before adding the batter. Spoon small amounts of batter into the skillet to create the number of desired pancakes. Allow the pancakes to cook for 2-3 minutes before flipping them over to ensure they are set. Continue cooking on other side for an additional 1-2 minutes before removing from the skillet.
Finally, top your pancakes with maple syrup or banana slices and dig in.
Everybody Loves Bacon – Discover A New Way To Enjoy Your Bacon And Eggs
If you are tired of eating bacon and eggs the same way every day, these bacon pancakes are sure to give you a brand new outlook on life.
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1/4 cup coconut flour
2 egg whites
6 slices of paleo friendly bacon
2 tablespoons unsalted butter
1/2 cup water
2 tablespoons finely chopped chives
1 tablespoon granulated gelatin
Let’s Get Cooking
Begin by cooking your bacon in a frying pan over medium-high heat. Allow the bacon fat to remain in the pan after cooking. Crumble the bacon in a separate bowl and set aside.
Next. whisk your egg whites until soft peaks begin to form. While you can do this by hand, it is much faster and easier when using an electric mixer.
In a large mixing bowl, combine your coconut flour, butter, water, gelatin, chives, and bacon. Once these ingredients have been mixed well, gently fold in your egg whites until fully incorporated into the batter.
Reheat the bacon fat in your pan. Once the pan is hot again, add your batter a few tablespoons at a time to create the desired number of pancakes. Using a spoon, be sure to smooth out the batter to ensure the pancakes cook evenly. Allow to cook for approximately 3-4 minutes on each side.
For a bit of added flavor, you can top your bacon pancakes with chives and crumbled bacon. Serve warm.
Coconut Flour Pancakes
Berry Berry Delicious – Blueberry Coconut Flour Pancakes
When it comes to classic pancake favorites, blueberry fluffy paleo pancakes easily top the list. This paleo recipe will allow you to enjoy all of the flavor of traditional blueberry pancakes while also enjoying the health benefits of coconut flour.
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1/2 cup coconut flour
1 cup of coconut milk
4 large eggs
2 heaping tablespoons of raw honey
1 teaspoon baking soda
1 tablespoon vanilla extract
1 cup blueberries
Pinch each sea salt and cinnamon
1 tablespoon coconut oil
Let’s Get Cooking
Begin by combining coconut milk, honey, eggs, and vanilla using a whisk. Add your baking soda, coconut flour, salt, and cinnamon to the wet ingredients. Mix well until batter is smooth.
Next, gently fold your blueberries into the batter.
Allow your batter to sit for just a few minutes before cooking. This will allow the batter to thicken slightly.
Using your coconut oil, generously grease your skillet or griddle. Pour the batter onto the hot griddle a few tablespoons at a time. Allow pancakes to cook for 2-3 minutes on each side.
Finally serve warm with maple syrup.
It’s Not A Donut It’s A Pancake: Sweet Coconut Flour Pancakes
If you find that most coconut flour pancakes are a bit too thin or not sweet enough for you, you will love this recipe. Not only do these pancakes turn out very fluffy, but their flavor has often been compared to that of a sweet donut.
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1 cup coconut milk
4 large eggs
1 tablespoon of honey
2 teaspoons vanilla extract
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
coconut oil for frying
Let’s Get Cooking
Begin by cracking your eggs into a small bowl and beating for approximately 2 minutes or until frothy.
Next, add your coconut milk, honey, an vanilla extract to the eggs and mix well.
In a separate bowl, combine coconut flour, baking soda, and sea salt. Use a whisk to mix dry ingredients well.
Add your wet ingredients to the dry ingredients and mix until fully incorporated into the batter.
Grease the bottom of your skillet generously with coconut oil and place over medium heat. Once the skillet is hot, add a few tablespoons of batter to the skillet for each pancake you want to make. Allow to cook for 2-3 minutes on each side.
Finally, serve warm with your choice of coconut butter, maple syrup, or fruit topping.
A Perfect Combination Of Flavors: Peanut Butter Coconut Flour Pancakes
If you think that adopting a paleo lifestyle means giving up all of the rich flavors that you love, you couldn’t be more wrong. This easy paleo pancake recipe provides a rich combination of flavors that is perfect for either breakfast or dessert.
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1/4 cup coconut milk
1/4 cup coconut flour
2 eggs beaten and put to the side
1 well ripened banana
2 tablespoons of all-natural peanut butter
1/4 teaspoon baking powder
1 tablespoon of maple syrup
coconut oil for frying
Let’s Get Cooking
Begin by mixing together your coconut flour and baking soda. These dry ingredients can then be set aside.
Split your banana in half. Place half of the banana to the side for slicing. Mash the other half of the banana up in a small bowl and set aside to be used with your other wet ingredients.
Next, mix together all of your wet ingredients in a separate bowl and mix well. Add the dry ingredients to the wet batter and mix until full incorporated into the batter. If your batter is too thick, you can add a few more teaspoons of coconut milk to thin it out a bit.
Lightly grease the bottom of your skillet with coconut oil and place over medium-low heat. Allow the skillet to preheat before adding approximately 2 tablespoons of batter for each pancake you want to make.
Allow the pancakes to cook for approximately 3 minutes on each side.
Using the remaining half of your banana, top each pancake with a few banana slices and serve warm.
Almond Flour Pancakes
Simple But Delicious: Quick Almond Flour Pancakes
If you are looking for paleo pancakes that are both quick and simple to make, this is the perfect recipe for you. However, don’t let their simplicity fool you, these almond flour pancakes are also extremely delicious.
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1 cup almond flour
1/4 teaspoon sea salt
2 large eggs
1/4 cup of water
1 tablespoon maple syrup
coconut oil for frying
Let’s Get Cooking
Using a whisk, mix together your almond flour, sea salt, water, eggs, and maple syrup in a medium size bowl. Continue mixing until all ingredients are fully incorporated and the batter is smooth.
Using your coconut oil, lightly grease the bottom of you skillet and place over medium-low heat. Once the skillet is hot, simply add a few tablespoons of your batter to the skillet for each pancake. Use the back of your spoon to smooth the batter out slightly and create perfect circles.
Allow the batter to cook until the top of the pancake is dried out and the edges are slightly browned. This should take about 2-3 minutes. Flip the pancakes and cook for an additional 2 minutes.
Serve warm with your choice of fruit or maple syrup toppings.
Looking for a little variety in your life? You can change the flavor of these pancakes by simply substituting the maple syrup with any other sweetener, such as honey.
A Grain-Free Twist On A Classic: Buttermilk Almond Flour Pancakes
If you are a big fan of buttermilk pancakes, you are sure to love this grain-free variety. Best of all, they deliver all the flavor you would expect from a buttermilk pancake while still meeting the criteria of your paleo diet.
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1 cup almond milk
1 cup almond flour
1/4 cup tapioca flour
2 eggs
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2 tablespoons melted coconut butter
1 tablespoon honey
1 1/2 teaspoon lemon extract
1 teaspoon baking powder
1 teaspoon apple cider vinegar
Let’s Get Cooking
Begin by combining almond milk and apple cider vinegar and setting to the side
Next, in a separate bowl combine almond flour, tapioca flour, sea salt, baking soda, and baking powder.
In the bowl containing your milk mixture, add your eggs, melted coconut butter, lemon extract, and honey. Mix well until all wet ingredients are fully incorporated. Slowly add the dry ingredients to the wet mixture and stir gently using a fork until batter is smooth.
Using a small amount of coconut oil, lightly grease the bottom of your skillet and allow skillet to preheat over medium-low heat.
Pour approximately 1/4 cup of batter into the skillet for each pancake. Cook on each side for 3 minutes or until browned.
Serve warm with your choice of paleo friendly toppings.
Delicious And Nutritious: Huckleberry Almond Flour Pancakes
Huckleberries offer many nutritional benefits that should not be ignored. However, when you taste these berries as part of these almond flour pancakes, you may find it hard to keep your mind focused on how healthy you are eating.
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2 tablespoons maple syrup
2 large eggs
1/4 teaspoon sea salt
1/4 cup of water
1 teaspoon pure vanilla extract
1 1/2 cups almond flour
1/2 teaspoon baking soda
1 tablespoon olive oil
1 cup huckleberries (divided into two 1/2 cup portions)
coconut butter for frying
Let’s Get Cooking
Begin by using a whisk to combine your maple syrup, eggs, water, olive oil, and vanilla extract in a large mixing bowl.
Next, add in your almond flour and baking soda and continue mixing until the batter is smooth. Gently fold in one portion of your huckleberries using a rubber spatula to avoid damaging the berries.
Using approximately one tablespoon of coconut butter, coat the bottom of a large skillet or griddle. Allow the skillet to preheat before adding a few tablespoons of batter for each pancake. A biscuit cutter can be used in your skillet to create perfectly round pancakes or you can simply spread out the batter using the back of your spoon.
Allow pancakes to cook for 3 minutes on each side or until golden brown.
Top these almond flour pancakes with the remaining huckleberries and drizzl
