Gluten Free Paleo Pancakes: Easy Morning Staple
We love making gluten free paleo pancakes because they’re a great way to start the day with a healthy and delicious meal that’s also easy to make.
Kitchen Note
When making gluten free paleo pancakes, don’t overmix the batter, as it can lead to dense pancakes. Also, make sure to not overcrowd the skillet, cook in batches if necessary.
Why this Gluten Free Paleo Pancakes Recipe works
- Fluffy texture from almond flour and coconut flour
- Natural sweetness from maple syrup and fruit
- Quick prep time of just 10 minutes
- Perfect for a weeknight breakfast or brunch
- Great for meal prep, can be refrigerated or frozen
What you’ll need
The key ingredients in this recipe are almond flour, coconut flour, and eggs, which provide structure and moisture to the pancakes.
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup almond milk
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
Tips for getting this right
- Use room temperature ingredients for better mixing
- Don’t overmix the batter, stop as soon as the ingredients are combined
- Use a non-stick skillet or griddle for easy cooking and flipping
- Cook until bubbles appear on the surface and the edges start to dry
- Make ahead and refrigerate or freeze for up to 3 days
Swaps and substitutions
To make a vegan version, swap the eggs with flax eggs and use a non-dairy milk. For a nut-free version, use coconut flour only and swap the almond flour with oat flour. You can also add different flavors like vanilla or cinnamon to the batter.
Storing and reheating
Refrigerate the pancakes for up to 3 days, or freeze for up to 2 months. Reheat in the microwave or toaster, or on the stovetop with a little butter or oil. To keep them fresh, store in an airtight container and separate the pancakes with parchment paper.
Common questions
Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. You can also cook the pancakes and refrigerate or freeze them for later.
The pancakes are done when bubbles appear on the surface and the edges start to dry. You can also check by lifting the edge of a pancake with a spatula, if it’s golden brown and the batter is set, it’s done.
Yes, you can freeze the pancakes for up to 2 months. Simply place them in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. To reheat, simply toast or microwave the frozen pancakes.
Paleo Pancakes
🧂 Ingredients
👩🍳 Instructions
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1Combine the almond flour, coconut flour, sugar, baking powder, and salt in a large bowl.
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2In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
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3Add the wet ingredients to the dry ingredients and stir until just combined. The batter should still be slightly lumpy.
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4Heat a non-stick skillet or griddle over medium heat. Drop the batter by 1/4 cupfuls onto the skillet or griddle.
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5Cook the pancakes for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
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6Flip the pancakes and cook for another 1-2 minutes, until golden brown.
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7Serve the pancakes hot with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
We hope you enjoy making and eating these gluten free paleo pancakes! Let us know in the comments how they turn out and if you have any questions or substitutions you’d like to share.