Paleo Pancakes Recipe | Fluffy Pancakes Created using Coconut Flour


If you’re around the paleo diet and have found out about it, you’ve likely seen tons of breakfast recipes featuring lots of bacon but none with the classic waffles and pancakes that typically select it. This paleo pancakes recipe, however, may be a creative way to take a breakfast favorite without cheating your diet plan.

These grain-free paleo pancakes are designed with coconut flour in place of traditional all-purpose flour. Coconut flour is usually tough use it as being it typically supplies a different texture than regular flour, however issue resolved within this recipe while using some almond butter, which supports bind everything together.

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If you’re not paleo and were looking for making grain-free pancakes, you could also use peanut butter instead of almond butter. But when you’re following a paleo diet, follow almond or cashew butter. We like to the almond butter’s flavor more, which explains why we recommend that in this particular paleo pancake recipe.

Other as opposed to coconut flour and nut butter, these paleo pancakes require a little bit of mashed banana, gives moistness in addition to a little sweetness, and some unsweetened almond milk, which assists provide the batter that fluffy, tender crumb.

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For a sweet garnish, be sure you work with a drizzle of pure maple syrup, and that is paleo-friendly when it’s included in the most raw and organic form. In the event you don’t have pure maple syrup with you, you could also top these paleo pancakes with fresh berries.


Cook time: 10 minutes

Prep time: 10 minutes

Idle time:


Servings: pancakes

Unit: MetricUS Imperial


  • 1/4 cup coconut flour
  • 1/4 tsp baking soda
  • 2 tbsp almond butter
  • 2 eggs slightly beaten
  • 1/2 tbsp honey or maple syrup
  • 1/2 medium banana mashed
  • 1/4 cup unsweetened vanilla almond milk
  • maple syrup or fresh berries to garnish


  1. To a substantial bowl, add some coconut flour and baking soda. Whisk to blend, then temporarily reserved.
  2. To a sizable measuring cup, add the almond butter, eggs, honey or syrup, banana, and almond milk. Whisk together until smooth and well-blended.
  3. Pour the wet mixture into your dry ingredients and whisk together. The batter should resemble brownie batter (thick but fluid). If your batter wrong in size thick, stream from a somewhat more almond milk to support loosen it up.
  4. Grease a nonstick skillet with a bit of coconut oil or butter and warm the skillet over medium-low heat. Add 3 tablespoons pancake batter into the skillet, per pancake.
  5. Once bubbles appear as well as edges within the pancakes have set, flip them over and cook sleep issues. Serve warm with syrup or berries on top.

Additional information

Recipe adapted from

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