These paleo pancakes are made with almond flour, lightly sweetened with maple syrup and super fluffy. They're perfect for a special paleo breakfast or brunch and easy to modify with various mix-ins.

Drizzling maple syrup over the stack of paleo pancakes.

Everyone needs a good "basic" pancake recipe! Basic meaning: easy to make and alter to your liking with various add-ins and flavorings. Which is exactly why I created these paleo pancakes!

These pancakes are made with almond flour, sweetened with maple syrup and go well with any of your favorite mix-ins. Add in a handful of chocolate chips, stir in some fresh blueberries or top with sprinkles to bring them to the next level.

And the toppings? The sky's the limit! Drizzle on some maple syrup and add a handful of fresh berries, or top with coconut cream and chopped nuts. You really can't go wrong with any of your favorite paleo pancake toppings.

Why You'll Love these Paleo Pancakes

grain free & gluten free - made with a mixture of almond flour, arrowroot starch and coconut flour
dairy free - no milk or butter needed
light and fluffy - the perfect pancake texture
easy to make - no fancy equipment required
can be modified with various mix-ins - add anything from fresh berries to jam, chocolate chips to chopped nuts or sprinkles.

Stack of paleo pancakes with toppings: fresh blackberries, slivered almonds, chocolate chips, bee pollen and maple syrup.

Ingredients

Here's what you need to make this recipe for paleo pancakes:

almond flour - I recommend using a blanched almond flour.
arrowroot starch/flour - helps with the pancake texture. The best swap is tapioca starch.
coconut flour - thickens the batter, creating a fluffier pancake.
paleo baking powder - I like to make my own paleo baking powder, but you can use any type.
cinnamon (optional) - for added flavor.
salt - brings out more flavor.
eggs - to bind the ingredients and give the pancakes structure.
almond milk - needed to thin the pancake batter. You can use any type of milk, or even water.
maple syrup - to sweeten the pancakes.
avocado oil - this is a great oil for making pancakes, as it is heat resistant and has a fairly neutral taste, so won't affect the flavor of the pancakes.
vanilla extract (optional) - for added flavor

How to Make Paleo Pancakes

The batter for these fluffy almond flour pancakes is whisked by hand and cooked on the stove top. These pancakes do not fall apart when flipping and the whole batch can be ready in less than 30 minutes!

Here's what you need to do:

First, combine the dry ingredients in a large mixing bowl. This includes the almond flour, arrowroot starch, coconut flour, baking powder, cinnamon and salt.
In a separate bowl, whisk together the eggs, almond milk, maple syrup, avocado oil and vanilla.
Pour the wet mixture into the dry mixture and whisk until smooth.

Let the batter sit for 5 minutes to thicken. While you're waiting, lightly grease and preheat a frying pan on medium heat.
Next, pour ¼ cup batter per pancake onto the frying pan. Cover with a lid and cook on medium heat until lots of little bubbles form on top of the pancake. Remove the lid, flip and cook until done.

Why cover pancakes when cooking them? Well, I find that this method helps fluff up the pancakes and cook them through without burning them. If you don't have a lid, that's fine!

cutting-into-a-stack-of-grain-free-pancakes

Storage

Like most pancakes, these are best eaten just after cooking.

This recipe for almond flour pancakes makes 8 pancakes, using ¼ cup batter per pancake. I recommend cooking the number you want to eat, then storing the leftover batter in the fridge (for 3-5 days).

Another option is to cook all the pancakes and store the leftovers in the fridge or freezer. However, I prefer them fresh!

More Paleo Pancake Recipes

For more easy paleo pancake recipes, check out these from my blog: