There's nothing better than the smell of fresh pancakes cooking in the skillet on a Sunday morning. Making pancakes from scratch used to be something I dreaded, but now it's turned into a favorite! It's taken me at least six different trials to finally land on this recipe, and I can guarantee this is the best paleo pancakes recipe you will ever make.
Making pancakes is one of those breakfast items that tastes great any time of year, any time of day, any day of the week! Make a batch for virtually every occasion you can think of.
While I love my lemon poppy seed pancakes (link), my pumpkin pancakes (Link), these pancakes are considered paleo as they are 100% gluten and dairy free, with the exception of eggs (which are not in fact dairy). For this recipe, I used Otto's Cassava flour, almond milk, and avocado oil for the extra little bit of fat (which helps make those crispy, buttery edges).
What do I need to make this recipe?
I love the ingredients in this recipe, because they're easy to access! You don't need to use the exact brands I use in this recipe, so if you can find an almond milk and a cassava flour at your local store, go for it!
- Cassava Flour: The ingredient that makes this recipe paleo! Be sure to measure exact, as cassava flour doesn't always translate to one cup of flour for an all purpose flour.
- Baking Powder: Helps with the fluff factor.
- Cinnamon: I like to add cinnamon because it gives another flavor profile.
- Eggs: Our binding agent for the recipe.
- Avocado Oil: This fat is what helps give those crisp edges
- Almond Milk
- Sugar: The sugar gives just a slight sweetness to the pancakes.
See the recipe card below for more information about quantities.
How do I make this pancake recipe?
The ingredients for making pancakes from scratch are super easy! Here's what you will do:
In a large mixing bowl, whisk together the wet ingredients. In a smaller bowl, add the dry ingredients and whisk to combine. Slowly pour in the dry to the wet and whisk until the ingredients are just incorporated.
Heat a medium skillet with frying agent of choice (butter or ghee or coconut oil) and using a cookie scoop, scoop some of the batter to the pan, let sit 2-3m per side, it’s time to flip when you see bubbles form in the batter. Repeat to use all of the remaining batter.
Serve with whipped cream, powdered sugar, syrup, or add in chocolate chips or berries.
HINT: Remember to let the batter sit on the counter for at least 15 minutes, this allows the baking soda and baking powder to work and gives the pancakes a fluffier texture.
Pancake Swaps and Substitutions
This recipe is made completely gluten and dairy free, as it's called "paleo" pancakes this means that there is no gluten or dairy in the recipe. However, if you are not worried about it being GF or DF, feel free to consider the following swaps and subs:
- Gluten - instead of the paleo baking flour, which I absolutely love and use on the regular, you can opt for regular all purpose flour.
- Dairy - use regular whole milk or even half and half if you are okay with consuming dairy.
- Oil - I typically use avocado or olive oil, but you are welcome to swap to the oil that you prefer to use the best.
Here's a few varieties to make these pancakes your own:
- Chocolate - although not exactly paleo, you could add in some chocolate chips or to keep it paleo, Hu Kitchen chocolate chips or baking gems.
- Fruit - add in banana, strawberry, or blueberries for a fresh take.
- Kid friendly - make these delicious pancakes in the form of Mickey, or cut into cute shapes for the kiddos.
Kitchen Equipment and Tools
The beauty of making pancakes (or waffles, really) is that it only takes one bowl, a few kitchen tools, and you're good to go! Here's what you'll need
- Large mixing bowl
- Frying pan
- Measuring cups and spoons
The most important kitchen tool I highly recommend is a scale for anyone who likes to bake, even if not professionally. The reason for the scale is because one cup for me may not be one cup for you. There's lot of methods out there for measuring dry, or even wet, ingredients, but I am here to tell you having a scale is a game changer. I like my Zwilling digital scale, (affiliate link) but you can find many more on Amazon, Sur La Table, or even Target.
If you are not using a scale: Use the scoop and level method: Scoop flour into a measuring cup until it fills the entire cup, the level it off by scraping the excess with a butter knife back into the bag of flour or whatever contain you keep your flour in.
How do I store this recipe? Can I freeze it?
This recipe will stay in the fridge for up to five days in an air-tight sealed contained. You can easily make these on a Sunday and have them for the week, or double the batter and batch cook some for the freezer for a lazy weekend. Remember to let them defrost about an hour or two ahead of time prior to reheating.
Do not overmix the batter when forming the pancake recipe, overmixing will lead to chewy, gummy, and overworked pancakes that are tasteless; no one likes a tasteless pancake!
Hungry for More?
Looking for other recipes like this? Try these:
The Best Paleo Pancakes Recipe
- 1 frying pan
- 1 spatula
- 1 whisk
- 1 kitchen scale optional
- measuring spoons and cups
- 1 mixing bowl
- 2 large eggs room temperature
- 2 teaspoon sugar
- 1 cup almond milk
- 3 tablespoon avocado oil
- 140 grams paleo baking flour
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- In a large mixing bowl, whisk together the wet ingredients.In a smaller bowl, add the dry ingredients and whisk to combine.
- Slowly pour in the dry to the wet and whisk until the ingredients are just incorporated.
- Heat a medium skillet with frying agent of choice (butter or ghee or coconut oil) and using a cookie scoop, scoop some of the batter to the pan, let sit 2-3m per side, it’s time to flip when you see bubbles form in the batter. Repeat to use all of the remaining batter.
- Serve with whipped cream, powdered sugar, syrup, or add in chocolate chips or berries.