Perfectly light and fluffy pancakes that are healthy and taste amazing! These are pretty darn close to the traditional pancakes you know and love, but without the guilt. They are gluten-free, grain-free, dairy-free, paleo, and contain no refined sugar!
Ever since going gluten-free, the most challenging meal has been breakfast. My daily breakfast has always been something light and healthy, but on weekends I really enjoyed making pancakes, waffles, and other homemade breakfast treats.
As you can see from the title, these pancakes are paleo – so not just gluten-free, but grain-free, dairy-free, and refined sugar-free as well! I’m the first to admit I used to wrinkle my nose when I heard all of those words, but I have to tell you that these pancakes do not taste healthy!
I don’t follow a strict paleo diet as I do consume dairy in moderation and grains on occasion. However, I do like experimenting with it, but finding healthy and tasty ways to enjoy old favorites can be quite challenging! I have tried countless paleo pancake recipes and they all have left me disappointed. So, what’s a girl to do? Come up with her own recipe of course!
I found with a lot of recipes I tried the pancakes came out flat, and if there is one thing I can’t stand, it’s flat pancakes. Then I tried a “fluffy” recipe. The batter was so thick that it was hard to work with and the pancakes just wouldn’t cook. No matter what I did they were still raw in the middle. Yuck.
So, I walked into the kitchen the other day and grabbed a bunch of ingredients, threw them into a blender, and somehow ended up with perfect paleo pancakes. I’m serious. There was no prior research, no testing, no writing a recipe before hand – nothing! I just love when that happens!
I decided to make the batter in the blender to give it a really smooth consistency as almond flour can be somewhat granular in texture. However, if you don’t have a blender or don’t want to bother, you can certainly mix them up the old fashioned way. Dry ingredients in one bowl and wet in the other – mix them together and be on your way. I can’t promise they will be as fluffy though!
For photo purposes, I topped the pancakes with a little pat of butter. If you’re a strict paleo follower you obviously won’t use the butter, but I like butter and won’t ever give it up! Plus, I’ve read it’s a somewhat controversial ingredient and some consider grass-fed butter to be fine. So, whatever floats your boat here.
You can make these plain like I did, or add fruit to them – bananas, blueberries, or strawberries would all be delicious! I topped mine with pure maple syrup, but you could use honey, a homemade fruit syrup, or just plain fresh fruit.
I’m sure you’re wondering what these pancakes taste like. I have to say, I think if you made these and didn’t tell me what they were made with, I would say they are plain old pancakes. Maybe my tastebuds have just adjusted to almond flour, but I thought they looked, smelled and tasted like regular pancakes!
If I were really comparing the two I’d say these have a hint of nuttiness and a slightly different texture, but in a good way. They are soft in the middle and have lightly crisp exterior- just the way I like my pancakes.
Kyle agreed and he’s a pretty tough critic when it comes to my experimentation with almond flour. He can usually taste the “nuttiness” and isn’t a fan, but these he gobbled up. So, you’ll have to make them and decide for yourself!
- 2 Large Eggs
- ¾ Cup Almond Milk
- 1 Tablespoon Pure Maple Syrup, optional
- 1 Teaspoon Vanilla
- ½ Teaspoon Lemon Juice, or white vinegar
- 2 Tablespoons Melted Coconut Oil, or butter if you eat dairy
- 1 ½ Cups Almond Flour
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Kosher Salt
- Coconut Oil, for cooking, or butter
- Maple Syrup, Honey, or Fruit, for topping
- Combine the eggs, almond milk, maple syrup, vanilla, lemon juice, coconut oil, almond flour, baking soda, and salt in a blender. Be sure to add in the liquid ingredients before the dry.
- Turn the blender on low speed and slowly increase it to high. Blend for about 30 seconds until the batter is very smooth.
- Heat a griddle over medium heat and melt about a teaspoon of coconut oil. Pour pancake batter onto griddle into silver dollar sized pancakes. Allow the pancakes to cook until they set and you can easily slide a spatula under them. You’ll see the edges start to set and little bubbles forming when it’s time to flip.
- Continue cooking the pancakes, adding more coconut oil as necessary, until you’ve used all the batter.
- Serve the pancakes with maple syrup, honey, or fruit.
- This recipe will yield about 20 silver dollar pancakes.
- The batter should not be thick, it should pour easily out of the blender.
- Make sure you keep the heat at medium to medium-low as the almond flour pancakes will brown much quicker than traditional pancakes.
- I find that silver dollar pancakes work best and are easiest to flip, so I don’t go any bigger.
- Feel free to add your favorite fruit the pancakes. Pour the batter on the griddle and then add the fruit after they set before you flip them.
- These pancakes reheat very well. I made a batch, wrapped up the leftovers and then heated them on a griddle lightly coated with coconut oil until they were warm throughout. Great make ahead breakfast!
- *I used lemon juice as it’s paleo approved, but you can also use white vinegar. Vinegar seems to be a controversial ingredient for paleo, so use your own discretion there.