I’ve never met a pancake that I didn’t LOVE! Well, maybe that’s a bit of an overstatement. Some pancakes aren’t as light and fluffy as I would’ve liked, but with a big glug of maple syrup I’ve usually managed to clean my plate. I don’t follow a gluten-free diet, so when I made these Paleo Pancakes  I was cautiously optimistic. I was making pancakes, after all!!

a stack of pancakes with maple syrup running over it

This post contains affiliate links. 

I tried this recipe from Lexi Davidson’s new cookbook, Lexi’s Clean Kitchen: 150 Paleo-Friendly Recipes To Nourish Your Life. I’ll share more about the book below, but first, let’s talk about these too good to be true Paleo Pancakes! 

Ingredients For This Recipe

Almond flour:

lexi recommends blanched almond flour for this recipe, which is lighter in color because it doesn’t contain the nut skins. You can use store bought (available in health food stores or in the gluten-free section of the grocery store) or also make your own almond flour at home. 

Tapioca flour:

This is a staple in paleo cooking and baking. Find it at the health food store or purchase it online. It help give body to the batter and also helps keep them from falling apart.

Baking powder:

Note that baking powder does contain corn, so if you are strictly avoiding corn, you can sub 1/2 teaspoon baking soda. 


Read more about the difference between table salt and kosher salt here. 


The eggs help the pancakes hold together, so this is important because they are gluten-free. 

Unsweetened applesauce:

You can make your own applesauce or purchase it, for a strict paleo diet look for unsweetened or those sweetened with honey or maple syrup (which are approved paleo sweeteners.)

Vanilla extract:

If the diet you are following includes avoiding alcohol, then you can find alcohol free extracts at the health food store or online. Look for those with a glycerine base

Ghee, coconut oil or butter for the pan

Ghee is technically from butter, but approved on paleo diets including Whole30. If you are strictly avoiding dairy of all kinds, we loved the taste of coconut oil to cook these pancakes. 

Add-ins (optional):

  • ⅓ cup diced fresh fruit of choice small berries can be left whole
  • ⅓ cup chocolate chips
  • ⅓ cup chopped raw walnuts and ½ teaspoon ground cinnamon

How to Make Gluten-free Paleo Pancakes

Don’t let the idea of grain-free pancakes scare you off. These are just as fluffy and satisfying as the ones you make with all-purpose flour and sugar. To make this recipe pancakes, you simply need to:

1. Make the pancake batter — These paleo pancakes are made with a mixture of almond flour, tapioca starch, baking powder, eggs, unsweetened applesauce, sea salt, and vanilla. That’s it! Mix that all up to make the pancake batter.

2. Heat skillet over medium heat — Heat a small pat of butter or coconut oil in a skillet over medium heat (you don’t want the temperature too high or too low!).

3. Cook the pancakes — Pour the pancake batter into the pan to make 3- or 4-inch pancakes. You’ll know when the pancakes are ready to flip when the batter forms bubbles on top. Once the pancakes are finished cooking, transfer them to a plate and continue cooking the rest of them.

a stack of pancakes with a bite cut out

How to Make This Pancake Mix Ahead for Meal Prep

To save yourself time later on, you can make a big batch of dry pancake mix for later.

Simply place 1 cup of blanched almond flour, 1 cup of tapioca flour, 2 teaspoons of baking powder, and 2 pinches of fine sea salt in a large mason jar. Screw the lid on tightly and shake to blend the ingredients.

You can store the pancake mix in the pantry for up to 1 week or in the fridge for up to 1 month. This will make 2 cups of pancake mix, which is enough for two batches of pancakes.

More Paleo Breakfast Recipes:

Why I’m Loving Lexi’s Clean Kitchen Cookbook


Lexi's Clean Kitchen cookbook cover

These clean eating pancakes featured in Lexi’s Clean Kitchen Cookbook did NOT disappoint! They are light and have great flavor. This is Alexis Kornblum Davidson’s first cookbook and it is a doozy! And this is NOT an overstatement. 

Lexi’s clean eating journey started in her 20’s when she realized how much better she felt after eliminating foods that contain gluten and dairy. This lead to the creation of her blog Lexi’s Clean Kitchen to share her experience and recipes.

I love Lexi’s practical approach to her nutrition. One of the first chapters in her book is Clean Eating 101. She quickly and very helpfully describes the difference between paleo and clean eating and the importance of balanced nutrition and most importantly that it should not be an all or nothing approach.

Her best advice is that nutrition is not one-size-fits-all. It needs to be a very individual plan. Lexi’s book provides a roadmap along with a collection of delicious recipes with variations to fit everyones’ needs.

This chapter is followed up by the Foundations of Healthy Living highlighting the importance of stress management, sleep, diet and exercise. Then quick chapters on How to Use This Book and awesome tutorials on ingredients and tools and equipment. AND I haven’t even gotten to the recipes yet!!

About The Recipes In This Cookbook

All 150 of the recipes are gluten-free and most have options to make them dairy-free, nut-free, egg-free or paleo-friendly. She covers it all from breakfast to appetizers, sides to mains and even sweat treats. Like the Maple-Crusted Salmon with a sweet and spicy rub that’s ready in 15 minutes! Or the Garlicky Blistered Green Beans with only 5 ingredients and packed with flavor! And I can’t go without mentioning her Double Chocolate Cupcakes topped with a Chocolate Buttercream Frosting that are dairy-free and paleo-friendly! They look crazy good, people!!

This isn’t just an amazing cookbook filled with yummy recipes. It’s a practical guide to improving your health from the inside out! If you’re gluten-free, considering trying a paleo diet or if you just like really good healthy food, you will want to check this one out! I’ll tell you that I’m definitely looking forward to diving into Lexi’s book a little deeper and refining my personal nutritional plan!

In addition to being delicious, these paleo pancakes are also good for you since they’re gluten-free and refined sugar-free.  Lexi even provides a recipe for a super convenient pancake and waffle mix that she says has become her most requested Holiday gift from family and friends! AND to add to this goodness, this amazing gluten free Spiced Hot Fruit Bake by Cotter Crunch would be the perfect topping for these pancakes. Big Time-Bonus!!

More Pancake Recipes To Try

Thanks so much for reading! Make sure to leave a rating and review if you make this recipe! 

Happy Cooking!

~Stephanie Olson


Paleo Pancakes

  • Author: Katie Webster
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American


These light and delicious Paleo Pancakes are gluten-free and dairy-free. There is even a recipe for a convenient pancake mix to make these even easier to whip up in the morning for a healthy and yummy breakfast!



For the pancakes:

  • ½ cup blanched almond flour
  • ½ cup tapioca flour
  • 1 teaspoon baking powder
  • Pinch of fine sea salt
  • 2 large eggs
  • ¼ cup unsweetened applesauce
  • ½ teaspoon vanilla extract
  • 1 tablespoon ghee, coconut oil or butter for the pan

Add-ins (optional):

  • ⅓ cup diced fresh fruit of choice small berries can be left whole
  • ⅓ cup chocolate chips
  • ⅓ cup chopped raw walnuts and ½ teaspoon ground cinnamon

For serving:


  1. Whisk together the almond flour, tapioca flour, baking powder, and salt in a mixing bowl, preferably one with a spout. Add the eggs, applesauce, and vanilla and mix well to combine.
  2. Heat the fat in a large skillet over medium heat.
  3. Stir the desired add-ins, if using, into the batter.
  4. Pour the batter into the skillet to form 3- to 4-inch pancakes. Cook for 2 to 3 minutes, until bubbles begin to form on the top, then flip and cook for an additional 2 to 3 minutes, until the pancakes are fluffy and golden brown. Remove from the skillet, set aside, and repeat with the remaining batter.
  5. Serve immediately with maple syrup. Store leftover pancakes in the refrigerator for up to 1 week or in the freezer for up to 6 months.


  1. Dairy-Free Option: Use coconut oil for the pan.
  2. Paleo-Friendly Option: Use ghee or coconut oil for the pan.
  3. To make a batch of convenient pancake and waffle mix: place 1 cup of blanched almond flour, 1 cup of tapioca flour, 2 teaspoons of baking powder, and 2 pinches of fine sea salt in a large mason jar. Screw the lid on tightly and shake to blend the ingredients. Store the mix in the pantry for up to 1 week or in the fridge for up to 1 month. (Don’t forget to label and date the jar!) Shake the jar to re-blend the mix, then wait about 30 seconds to let it settle before opening the jar. Makes 2 cups (enough for two batches of pancakes or waffles).


  • Serving Size: 2 pancakes
  • Calories: 206
  • Sugar: 2 g
  • Sodium: 177 mg
  • Fat: 13 g
  • Saturated Fat: 4 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Protein: 6 g