Perfectly Paleo Pancakes


Hey everyone! Today’s post was originally published on Real Food Renegades, so you can check it out there or read it here 🙂



Alright, let’s talk pancakes. They’re basically the ultimate breakfast! I’ve tried dozens of grain-free pancake recipes, but none of them turned out how I wanted them to. So, I decided to make my very own pancake recipe! They had to be fluffy, thin, sweet and spongy pancakes that perfectly replicated their conventional counterparts—but that tasted even better. Seems like a tall order, right?


Apparently, it can be done! And today, you can enjoy these pancakes guilt-free, knowing they don’t have any grains, dairy, gluten, or refined sugar. Sunday mornings just got a lot better, huh? I hope you enjoy these treats, and that they make your life sweeter 😉



Pancakes have got to be my favorite breakfast. What’s your favorite? Tell me in the comments below!

And please go check out my friend Emma’s site, Real Food Renegades, for more healthy recipes and inspiration from a teen blogger!


Perfectly Paleo Pancakes
Yields 10
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  1. 4 large eggs, at room temp
  2. 1 cup coconut milk (or sub almond milk)
  3. ¼ cup coconut oil, melted and cooled, plus more for the pan
  4. 1 Tbs maple syrup
  5. 1 tsp vanilla extract
  6. 1 tsp apple cider vinegar (optional)
  7. 1½ cups blanched almond flour
  8. ½ cup arrowroot flour
  9. 3 Tbs coconut flour
  10. ½ tsp baking soda
  11. ¼ tsp sea salt
  1. Heat a spoonful of coconut oil on a griddle (I use cast iron) on medium heat.
  2. In a large bowl (you can use a stand mixer or do it by hand) whisk together all the wet ingredients, until frothy.
  3. In a medium bowl, mix together the dry ingredients. Mix the dry into the wet, and stir until all the lumps are gone.
  4. Now, let the batter sit for 5 minutes, to let the coconut flour absorb the moisture. Give the batter a quick stir.
  5. Spoon the batter (approx. 3 Tbs at a time) onto the greased & heated pan. Spread out with the back of a spoon to make wider, thinner pancakes. Flip each one after 2 minutes, or until they are very bubbly and golden brown.
  6. Grease your pan with more coconut oil, and repeat the cooking process until all your batter is gone. Enjoy!
  1. *This recipe yields 10 6-inch pancakes.
Goodies Against The Grain
  • Shaila Abbott
    Posted at 09:35h, 18 March Reply

    Hi! Can this be made without coconut flour?

    • Sadie
      Posted at 05:01h, 20 March Reply

      No, it would be hard to replace here. Sorry!

  • K Holden
    Posted at 21:08h, 23 February Reply

    My 15 year old daughter just made your pancakes and her first response was that they looked and tasted just like conventional pancakes! We’ve made many different versions of g/f and paleo and this is the best recipe. They were fluffy and not grainy and slightly sweet. I enjoyed them plain. Thank you!

    • Sadie
      Posted at 04:49h, 08 March Reply

      YAY! That makes me overjoyed!

  • Morguinn Korbonski
    Posted at 14:12h, 23 February Reply

    Is the arrowroot flour necessary? Would a mixture of nut flours work instead? So excited to try these!

    • Sadie
      Posted at 04:49h, 08 March Reply

      No, unfortunately you need the arrowroot. But you could substitute it with tapioca starch!

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