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A plate of Pancakes

Paleo Pancake Recipe {Gluten Free}

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

Description

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!


Scale

Ingredients

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:


Instructions

  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.

Notes

  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).

Nutrition

  • 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
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