Perfect Paleo Pancakes

Paleo Pancakes

Ah breakfast, the meal that seems to be defined by eggs and pancakes and one we always seem to skip. I am guilty as charged for skipping breakfast or keeping it defined to the few basics. One of my most valuable lesson since starting to eat Paleo, is knowing that I can have anything I want for breakfast and it’s ok. Today though, I choose these perfect paleo pancakes.

Paleo Pancakes

Who else thought that once you transitioned to a Paleo lifestyle, your lifetime favorite comfort food of pancakes was out the window? Have no fear, paleo pancakes are here.

The pancake has quite an illustrious history. Given this is a Paleo recipes/health website, you can make the assumption that I obviously do not stand behind traditional, gluten full junk pancakes. Instead, I create recipes that are easier to make and taste better like these paleo pancakes.

I have also made quite a few other recipes for paleo pancakes, and by far the most famous and popular one is the one on page 95 of The Paleo Kitchen. Want to see? I am going to show you anyways. Look at these amazing pancakes:

paleo pancakes

That was hands down my favorite recipe to ever photograph. Primarily because I made two batches and once I was done shooting, I ATE THEM ALL!!! Here are a few other of my favorite recipes for paleo pancakes.

Paleo Pancake Recipes

What is your favorite flavor of Pancakes. Leave me a comment below and I will see if I can create a new recipe with that flavor?

I hope you love these paleo pancakes and get creative in the kitchen. I even heard someone use these as the buns for an ice cream sandwich. I may need to try that.

4.7 from 115 reviews
Perfect Paleo Pancakes
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
Instructions
  1. Preheat a skillet to 350 degrees fahrenheit
  2. Combine all of your ingredients in your blendtec, blender, or food processor and mix well until you have a batter
  3. Grease your skillet with coconut oil and pour your batter making 3-4 inch pancakes
  4. Cook 2-3 minutes per side and then flip for 2-3 minutes
  5. Serve topped with some grass-fed butter or topping of your choice
  6. Enjoy
Notes
These are the closest thing I have ever come to pancakes and they are delicious. They are easy to flip as long as you keep them reasonable size, around 6 inches across.

 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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442 Comments

  1. Made these to the letter – but used sunflower seed butter (will try almond next time). They were SO good. Who knew you could make pancakes without flour? These were awesome. Even tasted amazing the next day cold right out of the fridge. Another keeper. Thanks again George (lovin’ your site by the way).

  2. Did not like these at all, from the texture to the flavor. I’ve made a lot of Paleo pancakes over the years and this was my least favorite.

  3. Oops, I forgot to add that I also added a combo of coconut flour/coconut aa nnd that didn’t “dry it out” enough so ended u adding psyllium, but the coconut did make for a perfect texture.

  4. I found that these would burn on the outside and still be a little mushy on the inside and so I kept adding psyllium-husk powder –probably about 4 TBSP and that did the trick. I also added a touch of baking soda and a splash of vinegar. My son just asked me for more! Thanks.

  5. I made these this morning and they were awesome. I added blueberries and yummo! This is a keeper and so easy.

  6. I like the sound of these, easy and just a few ingredients. I am struggling with mixed food preferences in my household and this looks like a winner on all fronts. The comments are helpful, too. Thanks Caveman and supporters.

  7. I made these this weekend. They were great. I added some sliced strawberries to top them and in between the short stack of pancakes. Delicious! My wife loved the flavor, but found the texture to be a little odd.I am thinking about adding a 1/4 cup of almond flour to give them a boost in the texture department. All in all, I thought they were great!

  8. These were awesome – my 3 and 5 year olds gobbled them up! I added 1 tsp vanilla extract, 1/4 tsp baking soda and chocolate chips. I cooked a few on the stovetop then decided it was much easier to bake them like cookies. I made pretty small pancakes (probably about 3″) and baked them for 10-12 min at 400 degrees. Thanks for the awesome, easy recipe!

  9. I’m not sure what i did wrong but these were a disaster for me!They just wouldn’t hold together. Do i let them cook for longer to get them to set? Thanks!

      1. Hi George, These are great! My wife and I make them almost every weekend. I cannot seem to find the Calorie count though. Are you able to provide that? Thanks!

      1. try making them without the butter, my daughter makes them that way and they come out perfect every time…. still 1:1 ratio of banana to egg… and what ever flavours you want….

  10. I only used one banana, one egg, and scraped the bottom of my natural almond butter, a dash of cinnamon, and they were great. I would make the full size if I was feeding my husband too but I just wanted to say that if you want to make just enough for yourself it still works great. I maybe had about 3-4 tbsps of almond butter but I’m not sure. I would definitely make these again, they taste just like banana nut bread to me. Yum!

  11. My daughter requested these for her 14th birthday “breakfast for dinner”. They were a huge hit! Served with scrambled eggs and BACON. Yummy! P.S. We LOVE your banana bread recipe, especially the chocolate cinnamon swirl banana bread! Thank you! :)

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