Paleo Pancakes

4.93 from 39 votes
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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.

Stack of Paleo Pancakes with drizzled with real maple syrup and topped with blueberries

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!

Ingredients to make paleo pancakes

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.

Top down view of a blender in four different steps to make pancake batter

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!

Nonstick spatula flipping paleo pancakes in a pan

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.

Fork holding pancakes that have been cut out of a stack

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.

Paleo Pancakes

Paleo pancakes are a grain-free breakfast solution! The pancake batter is made in a blender with paleo-friendly ingredients for a quick and easy morning meal.
4.93 from 39 votes
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings 9 pancakes
Course Breakfast
Cuisine American


  • 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 Video

YouTube video


  • 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.

Nutrition Facts

Serves: 9 pancakes
Calories 194kcal (10%)Carbohydrates 13g (4%)Protein 7g (14%)Fat 14g (22%)Saturated Fat 1g (5%)Polyunsaturated Fat 3gMonounsaturated Fat 8gCholesterol 39mg (13%)Sodium 220mg (9%)Potassium 174mg (5%)Fiber 3g (12%)Sugar 4g (4%)Vitamin A 50IU (1%)Calcium 60mg (6%)Iron 1.1mg (6%)

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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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Jessica Gavin standing in the kitchen

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Recipe Rating

23 Comments Leave a comment or review

  1. Mallory says

    I was hesitant to make them because only one person commented on whether they were good or not. I am glad I did. My picky toddler did not care for them, but I liked them!

    I have insulin resistance and I like pancakes. I am on a quest to find a low glycemic index recipe that both me and my toddler love so I don’t have to cook two meals. Sadly, she did not like them, but I will make them again just for me!

    I see that you have other pancake recipes, so I will try them and see if she likes those! Thank you so much for sharing!

    • Jessica Gavin says

      You’re so welcome mallory! Both pancakes recipe freeze well. I make them in advance them pop them in the toaster to save time in the morning. Happy cooking!

  2. Lindsey says

    I wish I could give these more than 5 stars. I’ve tried every. single. gluten free or paleo pancake recipe out there. And these are the best. Hands down. Come out perfectly every time.

  3. Marjorie says

    Made these and they were perfect, and are my new go-to pancake recipe. So happy! They turned out golden on the outside and tasted like a perfect pancake, not too egg-y or gooey on the inside. Thank you!

    • Jessica Gavin says

      Yes, you can use coconut flour or cassava flour. Coconut flour absorbs a lot of water, so if after mixing you notice it’s very thick, add 1 tablespoon of water until you get the right pancake batter consistency.

  4. Kari Bell says


    Have you ever used part coconut flour with the almond flour? I am new to gluten free cooking/baking, and am looking for healthier/lower carb alternatives to old favorites.

    Thanks for any info you can give!

  5. Nicole says

    Hi Jessica. I’m eager to try these, but when I input the nutrition information into Myfitnesspal for 9 servings – the calorie count is way off. Is there anyway to confirm this? Thanks so much.

  6. Judy says

    Oh Jessica I wanted to ask you a question too. Could the dry ingredients be mixed up ahead of time and stored so all you are adding at the time you want to make the pancakes are the wet ingredients?

    • Jessica Gavin says

      I definitely think you can blend the dry ingredients beforehand, just make sure that you put it in a resealable bag or airtight container so that the baking soda does not react.

      • Judy says

        Okay thanks for the information on storage Jessica. My husband would sooner use a box mix and only add water so if I make some up that will be easy for him. Hugs to you all.

  7. Judy says

    Hi Jessica,

    I was happy to see your Paleo Pancake recipe come in this morning.

    My husband is getting back into pancake making which he always use to do for our kids when they were growing up. I remember him teaching them how to cut their pancakes by rocking their forks back and forth. He also would add cinnamon or cocoa to flavor them. Good memories.

    Now that we need to get off some weight pancakes are too high in carbs so this recipe fits the bill. We have friends coming from Canada for a couple weeks in June and I know he wants to make them pancakes. Thanks for a good alternative recipe and one I have no doubt we will come to find our favorite because your recipes are the best Jessica.

    Thank you and I am so glad you have such a sweet family of your own to enjoy the recipes with.

    • Jessica Gavin says

      I love that your husband used to make pancakes for your family! My mom would do that too, miss those times. I think you will all enjoy this recipe!