These Paleo Pancakes are a game-changer! They are light & fluffy, and unlike Almond Flour Pancakes or Coconut Flour Pancakes, you don’t need any specialty flours to make them.
Ingredients You’ll Need
What are Paleo Pancakes made of? Grain-free pancakes can be made with almond flour, coconut flour, or cassava flour, but this recipe doesn’t require any specialty flours.
Here’s what you’ll need:
- Almond Butter
- Applesauce or mashed banana
- Baking soda
You can add a dash of cinnamon and a pinch of salt if you want to, as well! These pancakes are super-easy, and you can stir the batter together in just minutes.
How to Make Them
To make these Paleo Pancakes, you’ll combine everything together in a bowl, and whisk it together until smooth.
If you’re using a banana for this recipe, I like to mash it first, then measure it out to get consistent results. (Since bananas vary wildly in size.)
Scoop the batter using a 1/4 cup measure, so that the pancake will stay relatively small in size. This keeps it easier to flip in the pan.
Cook on medium-low heat until bubbles form in the middle of the pancake, then flip them over and cook on the other side. They should be lightly brown on both sides when they are done.
Repeat with the remaining batter, then serve warm with your favorite toppings.
How to Bake Pancakes
If you’ve been following me for long, you know that my preferred method for cooking pancakes is to bake them in the oven all at once! It’s such a time saver, and you don’t have to add any oil to the pan.
To bake these Paleo Pancakes, instead of pan frying them, pour the batter on a baking sheet lined with parchment paper. (Not wax paper!) A silicone baking mat doesn’t work quite as well as parchment paper does, in this case, either.
I use 1/4 cup measure for the pancakes here, too, and I space them about 2 inches apart to account for spreading. This recipe makes roughly 6 pancakes, so use 2 baking sheets if you don’t have a large one.
Bake them for 10 to 12 minutes at 350ºF, until they look firm to the touch in the center. There’s no need to flip them!
Baked pancakes do look different than pan-fried pancakes, so keep that in mind.
My kids don’t know any different, because I’ve been making pancakes like this since they were born, but if I’m serving company, I’d still pan-fry my pancakes so they look more normal.
How to Serve Them
These grain-free pancakes are naturally sweet on their own, thanks to the addition of applesauce or banana, but you can still serve them with a drizzle maple syrup, if you want to!
I also like to top them with fresh fruit, and my kids love their pancakes topped with peanut butter. (Which is not Paleo, by the way, but other nut butters are.)
However you serve these healthy pancakes, I hope you’ll enjoy them soon!
Best Paleo Pancakes (Flourless!)
- 1/2 cup almond butter (125 grams)
- 1/2 cup unsweetened applesauce or mashed banana (122 grams)
- 2 large eggs (100 grams)
- 1/2 teaspoon baking soda (2 grams)
- 1/2 teaspoon vanilla extract (2 grams)
- Preheat your oven to 350ºF and line a baking sheet with parchment paper (not wax paper!), if you plan on baking these. In a medium bowl, combine all of the ingredients and use a whisk to mix until a smooth.
- To pan fry the pancakes, grease a skillet and heat it over medium-low heat. When a drop of water sizzles on the pan, it's ready to cook the pancakes. Scoop the batter using a 1/4 cup and pour it in the center of the pan. When bubbles form in the center of the pancake, flip it and cook the other side. The pancakes are done when they are golden on both sides. Repeat with the remaining batter. You may want to lower the heat as you cook these, since the pan wil retain its heat as it cooks each pancake.
- To bake the pancakes, scoop the batter using a 1/4 cup onto the lined baking sheet, to form roughly 6 pancakes. You may need two lined baking sheets, if you'd like to bake these all at once. Bake for 10-12 minutes at 350ºF, until the pancakes are fluffy and golden.
- Serve the pancakes warm, with your favorite toppings.
If you try these Paleo Pancakes, please leave a comment below letting me know how you like them. And if you make any modifications, I’d love to hear about those, too!
Reader Feedback: What are in your favorite pancakes?
Questions and Reviews
These were incredible! Your meals have changed my life! Thanks keep them coming!
Wondering what the calories are on this one?
calories is not what’s important, but how nutrient dense your food is, some regular pancakes could be lower in calories than this recipe, but becuase of the engredients used on regular pancakes your body would store it as fat. Almonds and other nuts have the escential oils our body’s needs, plus gives you the satisfaction of fulness because of the protein on them.
You have saved my life, Megan. I’ve been craving pancakes badly – but didn’t want to deal with the gastronomical results of eating dairy and wheat. I tried these out this evening as a dessert, and my god, they fulfilled every craving and dream. And I don’t feel sick.
My older son and I loved the almond butter pancakes, but my younger and pickier children would not eat them. I put the leftovers in the frig, but the next day they were green. Any idea why, and were they safe to eat after that?
I make these pancakes often and they are delicious! I just made them with “persimmon sauce” (about three persimmons in the blender) instead of applesauce and substituted pumpkin pie spice for the cinnamon. They turned out great as well. I had some persimmons leftover from last week’s groceries that I needed to use up. Yum!
I just made these pancakes this morning for the first time and they were fantastic. Thank you, Megan, for sharing all of your wonderful ideas and recipes. This blog has helped my husband and I eat so much better and also you’ve opened our eyes to so many different types of healthy ingredients and ways to whip them up easily into delicious treats and eats.
Keep up the great work!! 🙂
What could I do if I didn’t want to add that much peanut butter?
Just stumbled across your website while researching “food combining”.
I’ve been suffering so much with digestive problems, and I really think trying this method of eating may help me greatly.
Just trying to get my head around ingredients though… lol Might be “duh” question, but this would be a protein-based (flesh) meal with neutral foods?
Most of my nut-based treats that call for eggs would be considered a “transition” treat for those transitioning away from a mainstream diet. They are not perfectly combined– because the pair nuts and eggs together– but they keep to the main principle of food combining, which is to avoid mixing starches with proteins. And since they’re naturally sweetened and grain-free, they tend to digest more smoothly than a processed cookie.
Best pancakes I’ve ever had, and I’m only recently vegan. They turned out perfect!
I made these this morning and substituted the apple sauce for mashed banana and the egg for “flex egg”. I baked them as instructed and although they tasted very yummy, they were sticking to the parchment paper and by the time I got them out of it, they didn’t have the shape of a pancake anymore, rather batter… I baked the second batch a little longer than the recommended 10-12 minutes, but still had the sticky/hard to get off the parchment paper issue…I wonder if I should have baked them even longer or what went wrong??
Just had these for breakfast after my morning workout! Perfect!
I’m a big fan of the almond-butter based Paleo Bread from Elana’s Pantry. I’d been curious as to how it would translate to pancakes and came across your page. I tried them out this morning and they were awesome. I like my pancakes thin, so I thinned the batter with a little almond milk. They were delicious! Thanks for such a great, simple recipe.
I have made these at least a dozen times now using flax “egg” and stiring in chia seeds instead of eggs. Also I have made them with sunflower seed butter, peanut butter, almond butter and cashew butter and they all turned out great but with the almond and sunflower butters I need to add more applesauce (probably just because of the nature of vegan baking) Excellent recipe and thanks so much for sharing!
I have been reading your blog for some time and have tried a few recipes, but have had some resistance from my teenage boys. This one I tried this morning before school and they both said it was a do over. They were so good. I have given up wheat and sugar for the last year or two and have not had a pancake in that long. I was tempted to try these and they were so yummy and comforting and did not effect my stomach at all. I am so excited and now with get off my couch and try more recipes. Thank you!
Well, that was a nice surprise! I didn’t have high hopes for this recipe — where’s the flour?? We had an early dinner & I was a bit hungry, so decided to try this. These guys were really good! I baked them on parchment paper in the toaster oven. Quick to make & easy cleanup! I made half the recipe in case it was a disaster and still have a couple left for breakfast. I used agave instead of syrup & they were wonderful.
Thanks for the yum-o quick snack idea!
I can’t have eggs or flax seeds, so I was researching online for different egg replacements. 1/4 C of apple sauce = 1 egg. Would you think this recipe would turn out okay if I omitted the 1/2 C of apple sauce and if I just added the 1/4 C + 1/4 C of apple sauce as the egg replacement or would I still need to add the 1/2 C, too???
I never liked traditional pancakes, but I really love this recipe. My new favorite breakfast!
OMG, am I happy I found your website. Exactly the recipes I needed. Trying to eat a low carb diet and viewing your interesting recipes is awesome.
Thank you so much
Do these have a strong egg taste? Many of the recipes I have tried do even though it is said they don’t. I may be over sensitive but I don’t like the taste of egg.
Could these be made without eggs?
These are delicious! Thank you so much!
Does it matter if I bake it or fry it? Will they taste the same?
thanx, Anna 🙂
These pancakes are great!!! I make them often. Thanks!
I am vegan so I made these with flaxseed meal eggs and tried to fry them on a skillet in coconut oil. They were too runny on the skillet and very sticky. I don’t think this is a good recipie for vegans to try to tweek. They taste alright, but like weird fried things and I probably won’t use this recipie again.
I disagree! I am vegan and I baked them using almond milk and flax meal instead of eggs and it worked out beautifully. I make them all the time with different nut butters too!
These really are amazing! They come out fluffy like traditional pancakes! I used peanut butter because my son doesn’t care for almond butter and they still came out wonderful! Even my husband who is quite picky devoured a whole plate of them. I’m loving your website. Thanks for all the great recipes!
Hi Megan, I just discovered your website yesterday and I’m amused with all these great recipes. I just want to know if i could replace applesauce for something else because here in Colombia I can’t find it. Thank you so much for your time. For now I’m gonna make your peanut blondies because here we have organic peanuts so I can make butter myself. 🙂
Any other puree should work similarly, such as mashed banana or pumpkin. Hope you enjoy them!
Ive read through all the comments and still am baffled on what to use for an egg substitute? what are flax egg ingredients?
I also need a substitute for eggs on the other recipes?
any other options?
Here’s how to make flax eggs: https://detoxinista.com/recipes/how-to-make-flax-eggs-or-chia-eggs/
I wouldn’t use them for this particular recipe, but they work great in drier baked goods, like cookies, or in recipes that call for wheat flour. I haven’t had any luck replacing the eggs in this recipe, but I’ve heard that people also like Ener-G egg replacer: http://amzn.to/1jLaslr
My batter comes out pretty runny, I use sunflower butter instead of Almond, they also stick to the paper even when i grease the paper with coconut oil.
Glad someone asked about peanut butter. Can’t wait to try.
Going to veganize these with flax eggs. Wish me luck.
These are super tasty and have become a regular request at my house. I added some fresh blue berries in one batch and chocolate chips in another and they are all super delish!
These were amazing. I made them to get myself started on day 1, week 1 of going paleo! My boyfriend can’t have egg, so they were all for me. SO AWESOME BAKED! I ate them over the course of three days. I couldn’t pull them right out of the frige and eat them, i heated them and they were still delicious- days later. I topped them with a dab of almond butter and a sprinkle of cinnamon! yum! Thanks so much for an indulgent but not guilty breakfast option!
I am assuming peanut butter would well too? I can’t wait to try these! My little guys gets bad tummy aches and other not fun symptoms if he eats much wheat but he looooves bready stuff. Can’t wait to try these!
I just came across your website and I LOVE it. I am trying to eat healthy again and try new foods. I am so excited to try some of your recipes. They all sounds so good. I have such a sweet tooth so thank you for making sweets into something healthy and nutritious. Is there anyway you could calculate the calories and fat in you recipes?
I’m so glad you found me! Please see my FAQ regarding nutrition info: https://detoxinista.com/about/frequently-asked-questions/
I’ve tried SO many pancakes that either are vegan or grain free, and they’ve never worked very well. These, however, are INCREDIBLE. Thanks so much for sharing this! I’ll be making this many times more. 🙂 Keep it up!
This are a godsend! I’ve been GF for almost a year and wanting to transition to sugar free/grain free. Thank you for the easy recipe, if nothing else I ALWAYS have these ingredients on hand.
can you use this batter in a waffle machine- i really prefer waffles
You can, but the result isn’t as crispy as traditional waffles.
what is unsweetened applesauce? In Belgium we don’t use this word. Is it like a kind of thick apple juice you can use to sweeten marmelades or so? Or is it cooked and mashed apples?
thanks a lot!
It’s cooked and mashed apples!
Pancakes is always the best for my breakfast and just like this one has its own style and flaor..ohh goodness.i love this recipe!
Thank you, thank you!! I have been trying to loose weight for quite some time, but I always fail during breakfast time. My problem is that I always want some type of pastry; unfortunately I inherited my fathers love of pastries. My doctor has taken me off of gluten and I have had a really hard time. I just made these pancakes and they are amazing! What I love about these pancakes is that they are not sweet and super easy to make. I am so incredibly happy I found your website! I have been trying many of your recipes and I can’t believe how easy and they are.
Mine came out bitter tasting. Used the exact ingredients too. What would be the cause of that??
Perhaps using roasted almond butter, instead of raw, would make the difference? Otherwise, I have no idea why that would happen!
I found this recipe through a blog when I was googling gestational diabetes. This was awesome! I had 1.5 portions of these for breakfast, felt full for the first time in months on this diet and it was perfect for my blood glucose level. Thanks!
Made these today and they are incredible! Do you have a newsletter for when you post new recipes? Would love to be added.
Is there an egg free/dairy free reciepe available?
Use an extra 2 1/3 cups of Apple sauce to replace it
Just made these and they are amazing! My favorite pancake recipe ever!!!
Thank you from India! I was put on a vegan diet and my ‘cheat’ is a little egg now and then. I tried them in a pan – not so great and then baked the rest! Awesome. Did not use any syrup (diabetic) but they were perfect as they were.
Itching to try some more of your recipes now … so you’ll probably hear more from me by dinner time!
Thank you – this was a great, simple idea 🙂
I put 2 tablespoons(ish) of psyllium husk in the batter for fluffier pancakes! Tastes just like the wheat version.
I made these as recipe indicates. Delicious!! I then made them with half Apple butter 1/2 nut butter and threw in a half puréed sweet potato and baked .. Yummmmmm! I then used them to sandwich some whipped coconut cream .. Whhhooopppie pies healthy thank you!
Can you make these without the cinnamon or replace the cinnamon with other spices? I want to see if I can try and make pumpkin pancakes.
I have a recipe for pumpkin pancakes here: https://detoxinista.com/2012/09/grain-free-pumpkin-pancakes/
Omeeegeeee! I just made these with cashew butter & they were so delish! I am, like one of the other posters above, not a very good cook and have been known to fail at traditional pancakes. These were perfect. I may even experiment with pumpkin and butternut squash.