Recipe for Paleo Pancakes

Preparation Time: 5 Minutes     Cook Time: 20 Minutes     Yields: 2 Servings or 8 Pancakes

My wife absolutely loves pancakes. But most of the paleo pancake recipes we’ve tried have been big disappointments. But I finally found a paleo flapjack recipe that—when I modified it—has become my absolute favorite recipe for paleo pancakes. The texture is great and it doesn’t require any weird ingredients like sweet potatoes or bananas to keep the moisture inside. And it also isn’t one of those “paleo recipes” that is so paleo that it’s unhealthy for you. (You know what I’m talking about.)

Ingredients for Paleo Pancakes

  • 2 Large eggs
  • 1/4 Cup honey
  • 1 Tbsp vanilla extract
  • 1/2 Cup water
  • 1 1/2 Cups almond flour
  • 1/2 Tsp sea salt
  • 1/2 Tsp baking soda
  • Coconut oil to cook

Making the Paleo Pancakes

I love how simple these are. Throw all the ingredients into a blender and blend. The “batter” will be pretty liquidy when it’s all mixed…you can fix that if you want by adding more almond flour to the mix. But I keep them liquidy.

Heat a pan over medium low heat. Once it’s to temperature, add a little coconut oil to the pan. Don’t add too much, or else the pancakes will be hard to flip.

Add some batter to the pan, making them normal sized pancakes, then cover with a glass lid (from a pot you aren’t using). I’ve found covering the paleo pancakes make them easier to flip, because they cook throughout more.

Once you see the batter bubbling in the center, uncover and flip them. Since there’s no gluten or anything that expands too much, these paleo pancakes cook quite quickly.

Once you have a stack, drizzle some honey or maple syrup on them and enjoy. The texture of these paleo pancakes is a bit more crumbly than traditional pancakes, but the flavor is absolutely delicious.