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 122 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****

Get our Weekly Recipes

Never miss a new recipe, get them delivered to your inbox weekly.

Powered by ConvertKit

454 Comments

  1. Just finished up my first Whole30 and made these as a celebratory Day 31 dinner. Both my husband and I were amazed how great they were. They were a little tricky to flip but I got the hang of it after awhile. They are extremely filling and really don’t require any topping because they are moist and plenty sweet with the bananas. I think they were actually twice as good when eating left overs the following morning. I’m considering making a few batches and freezing them for easy quick breakfasts!

  2. OMGosh! I just made these and they were FABULOUS! I added a pinch of vanilla extract. Wow! Thank you for posting this.

  3. These are delicious!! I’ve made a similar recipe that used almond flour instead of almond butter, and they were pretty good, but these are way better, especially the texture. I had no problem with them burning or being gooey in the middle. The only alteration I made was I added a little bit of pure vanilla extract & a little bit of cinnamon. My new go-to breakfast! Thanks!

  4. I love this recipe, but have a couple of questions – I’m going camping soon and would like to make these for breakfast one morning.

    Can I double or triple this recipe to serve more people?

    Do you think I could pre-make the batter? I was thinking I would bring the batter (in a sealable jar and in our cooler, of course), but I’m not sure how well the batter would keep.

    Thanks in advance for your help – love the website and I’m really loving The Paleo Kitchen!!

  5. I was a little put off by the mushy texture when I made these fresh, however, letting them rest and dry out a day in the fridge AND eating them cold was a very nice treat! Thanks for the super easy recipe!

  6. Even better: mix one egg, one mashed banana, spoonful of your choice of nut butter in a ramekin dish. Pop it in the microwave for about 2 minutes and it fluffs up like a mini soufflé. Quicker, just as easy and delicious!

  7. Sounds great to me. I always keep overly ripe bananas in the freezer for times like this but after I pick up a jar of almond butter I’m going to see how they fare to making these like a lolipop since they have to be made small in diameter.

  8. I am a paleo beginner and I have to say these were amazing and so simple. I LOVE banana bread and since starting paleo last week I have really been missing my breads. I was getting sick of eggs, veggies, and almonds so I turned to the internet and was very pleased to find these. You do have to be patient though! but man, they are just what I need for a breakfast on the go. I also made the muffins that one of the comments suggested and they were great as well! You can’t eat them warm, because they taste like banana flavored quiche, but I let them cool completely and I could not tell a difference between them and my favorite banana bread recipe. LOVE it! Thank you for this!!

  9. Excellent recipe. It turned out great! One thing… my mistake… nothing to do with the recipe, I didn’t read the part to make them tiny at first. So, my first two pancakes were regular pancake sizes and were a little moist in the middle, so the outside ended up being too dry while I was waiting for the inside to cook. HOWEVER, when I poured them in the smaller size as instructed, it turned out great.

  10. Mer. Lol. Mine didnt turn out :(. And one thing I habe to say is 350° doesnt help me when it comes to cooking ON the stove. I dont have a temperature for the flame. Only high medium and low. So I heated it to medium but it didnt seem to be hot enough (each stove is different) so I heated it a little hotter than medium and followed the directions. They flipped fine because I used a nonstick skillet. But they came out mushy. I even cooked them 4 minutes on each side which you only said 2-3 minutes on each side. Iused sesame seed butter but it is similar to almond so I figured itd be fine. Not sure that the nut butter is the issue. I tried turning down the burner as well. Nothing worked. Still mushy. Ate them as to not waste anything but it tasted like I was eating wet undone pancakes. Not a fan.

    1. They worked in the pan for me but I am lazy. So, I added blueberries, 1 tsp of baking soda and 1/2 tsp of baking powder and turned them into muffins. They are delish! I baked at 350 for 30 mins. Something to think about…

      1. Hi,
        The amount of baking soda for the muffins is george’s amount PLUS yours?
        Also, the blueberries, do you blend altogether so that they mix well? Or just toss them whole before baking?
        Can’t wait to try them, either pancakes or muffins.
        Thanks to both george and muffinminded for the recipes!

  11. Very good! My son, who is not a fan of banana bread or muffins was not crazy about them, but my daughter and I loved them. It is true that they need to be cooked slowly, but with patience, they came out perfect!

      1. What is your favorite brand of almond butter? I’ve been eating paleo for last couple of months and haven’t tried almond butter. My paleo friends have steered my away b/c of the flavor. I think maybe it’s b/c of the brand they are using… Any advice?

  12. This was my first time making a recipe like this. I was skeptical at first that pancakes could be made without flour so I made 3 different types of pancakes for brunch (hedging my bets that my everyone in my family would like at least one kind). The other 2 types had flour so I can say the texture of these are slightly different but not much. These were actually very good and very filling. Great recipe!

  13. AMAZING! I had my doubts as if these would be close to my beloved pancakes I miss so much. I read through all of the previous comments and took the advice of being very patient with cooking – I always flip the first batch too quickly with any pancake recipe :-) It was so hard to believe they cooked and fluffed just like my totally unhealthy pancakes. George, this one is a keeper for me. I plan to cook a big batch for the week and freeze for breakfasts on the go – no toppings needed for these babies.

  14. We absolutely loved them — used almond butter, kept them about 3-4 inches across. They were light, tasty and fantastic. I thought they only tasted vaguely like bananas — a good thing if you like bananas as you can tell they are made with them, but also a good thing if you’re not particularly a banana fan. Home run, George, thanks so much. New breakfast staple for us —-

  15. I’m sorry, but there is NO reason to give a recipe 1 star because you chose not to follow the directions exactly. Unless you are giving yourself 1 star. If that is the case, then I am fine with it.

  16. Add a small, mashed, baked sweet potato (I always have one or two in my fridge for snacks…is that weird?). This will solve the consistency issue and the flavor goes nicely with the cinnamon. I also add a pinch of nutmeg, splash of coconut milk, and dark chocolate chips when I’m feeling sweet.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe: