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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
- Eggs
- Applesauce or mashed banana
- Baking soda
- Vanilla
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!
Ingredients
- 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)
Instructions
- 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.
Video
Notes
Nutrition
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!
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Reader Feedback: What are in your favorite pancakes?
My kids gobbled these up but my husband turned his nose up. He recommended more flavor so next time I’ll try them with more cinnamon and apple pieces. It up really small. Great idea, though! I’ll make these for the kids when Dad’s not around.
I tried these this morning and like most of your recipes they are so simple. I yielded 7 so cooked them all at once. I love that they have a hint of almond butter and its not overpowering. I have always eaten my pancakes the traditional way so I topped them off with a little grass fed butter and maple syrup.
I am looking forward to trying these as I could get tired of the banana ones after a while.
Do you think these batter will survive a waffle maker?
My sister-in-law made them in the waffle maker, and they definitely held up– but they don’t get as “crispy” as traditional waffles.
I love pancakes, and these were delightful. I read an earlier comment about using an apple instead of apple sauce – I tried this and it seemed to work just fine (one apple made about half a cup blended). For a smoother texture I would peel the apple next time, but with the skin it does add a fun a little “crunch.” I ended up making a second batch and have been putting them in the toaster oven for breakfast. With a bit of maple syrup this easily became my new favorite pancake!
Made these this weekend…yum! I did the pan fry thing, and topped mine with no sugar added applesauce and more cinnamon. So good! I did throw in a couple chocolate chips for my kids, and that got them to eat them all, no leftovers. A definite new pancake recipe in our house, thanks!
Let me begin by saying I am not a chef! Things have to be super simple for me. I pass up lots of recipes that claim to be “simple” because for my lack of kitchen skills, they are not simple! I saw yours though and though, “even I can do that!”. Keep in mind, I have never even cooked regular pancakes before!
I tried it today and, after the power came back on (lol) I was able to complete the cooking. They turned out great. I am trying almond butter for the first time and it tastes good. I could even taste the apple sauce which was very pleasant! I will be sharing this with others who are taking part in a healthy eating challenge I am participating in! Thanks!
Question: Can you refrigerate the batter or the pancakes? I cook for one, so have lots left over.
I’ve never had any leftover batter, but I’m sure it can be refrigerated!
Thanks! These turned out really well and I don’t feel guilty like I do when I eat wheat ones. I thought the almond butter might be overpowering but it wasn’t! I pan fried them but want to try it next time in the oven when I have some parchment paper. =) Thanks again!
Spow fell overnight so I was looking for a warm breakfast..I just doubled the recipe and made them for my family of four.
Both my school age kids ate them with-out complaint. (which is saying something because they love traditional pancakes)
My husband and I thought they were very good and will make them again.
I love your oven method! I also love that there’s no flour in these. they have a nice bulk to them that I haven’t been able to get with bananas or pumpkin. Mine turned out a little dry, but I also lost some of my ingredients in a spill. I will definitely try these again.
I just made these and was amazed by the way they turned out in the oven, perfection! I can’t have Gluten or Dairy and these are so much better than any packaged mixes i’ve tried, delicious! Thank you!