Paleo pancakes are a grain-free breakfast solution for those following the Paleo Diet or those looking to cut down on their wheat consumption. The batter is made in a blender with paleo-friendly ingredients for a quick and easy morning meal.
Paleo pancakes are made with real food ingredients to create a grain-free breakfast option. The batter is whipped up within minutes in a blender to create fluffy, high rise, golden-brown griddle cakes. By combining simple ingredients like eggs, almond flour, arrowroot flour, baking soda and honey, this pancake recipe has a texture similar to wheat, but I bet you won’t miss it!
If you’re on the Paleo Diet or looking to minimize wheat intake, this classic pancake recipe will be your new go-to way to start your day. Make the mornings something to look forward to with this easy paleo pancake version that everyone will devour!
How to Make Paleo Pancakes
To make light, fluffy and tender pancakes the base ingredients are standard in that you need to create texture, rise, and color. A combination of almond flour and arrowroot flour provides the structure and volume that the gluten and proteins offer in wheat flour.
Whole eggs and egg whites help the pancakes rise and set once cooked. A little bit of ghee (browned clarified butter) helps add tenderness to the batter. Baking soda and cream of tarter work together and chemical leavening agents help the pancakes rise as soon as it hits the hot pan. Honey is added for a hint of sweetness and encourages quicker browning on the surface.
The ingredients are mixed in a blender to make the pancakes extra light and fluffy. All of the liquid ingredients are whipped first; the eggs, eggs whites, water, honey, ghee, and vanilla get processed until light and frothy.
The dry ingredients are added in last, just for about a minute to make a super smooth and pourable batter. Because there is no gluten, the risk of the pancakes getting too thick or chewy and tough is minimized. This batter takes less than 2 minutes to make, and you won’t want to miss the tasty results!
A large nonstick pan or griddle is the best tool to ensure golden pancakes that don’t stick, and it only takes a few minutes to get that beautiful brown surface color. I don’t touch, press down on, or move the pancakes until ready to flip, so that it has enough time to cook through and puff up on each side.
With a tender interior and slightly crisp surface, grab a plate because you are going to want a stack of these irresistible pancakes! You can customize this recipe with some bananas, blueberries or paleo-friendly chocolate chips. For me, a simple drizzle of real maple syrup or a warm berry compote sauce is always a winning combination.
I have a weakness for homemade pancakes but have always wondered if there was a healthier gluten-free option that could satisfy my morning craving. This recipe doesn’t use traditional all-purpose flour as nearly all the classic variations do.
More Paleo recipes
How to Choose the Right Sweetener
The Paleo Diet allows in moderation, natural sweeteners like honey and maple syrup. You can’t go wrong adding a touch of these natural sweeteners to enhance the flavor and tenderness of the pancake. However, if you want a more golden brown surface color, honey is the solution. The simple sugars, glucose and fructose, and amino acids in the honey cause the Maillard Reaction to occur when the pancake batter cooks, creating a more rapidly brown surface.
- ⅔ cup water
- 2 large eggs
- 1 large egg white
- ¼ cup ghee, divided, melted and cooled
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 2 ½ cups almond flour
- ½ cup arrowroot flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Add water, eggs, egg white, 3 tablespoons melted ghee, honey, and vanilla in a blender.
- Blend on high speed until light and frothy, 30 seconds.
- Add almond flour, arrowroot flour, cream of tartar, baking soda and salt to the blender.
- Blend on medium speed until smooth and combined, 1 minute. It should be a thick, but pourable pancake batter.
- Heat a 12-inch nonstick pan over medium heat. Add 1 teaspoon of the ghee, heat until shimmering.
- Use a paper towel to carefully wipe out some of the ghee, leaving a thin and even film in the bottom and sides of the pan.
- Add ¼ cup of batter per pancake, adding to the pan in three places.
- Cook until edges are set and the bottom is golden about 3 to 4 minutes.
- Flip and cook until the other side is cooked through and golden, 3 to 4 minutes.
- Serve immediately or keep warm in a 200°F (93°C) oven set on an oven rack set in a sheet pan.
- Repeat process with ghee and remaining batter.
- Recipe adapted from America's Test Kitchen, Paleo Perfected
- Arrowroot flour is also called arrowroot powder or arrowroot starch.
- MAKE IT DAIRY FREE: Substitute coconut oil for ghee.
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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