These are the best ever fluffy Paleo pancakes in the world. No one can ever tell that they are actually healthy and gluten-free.
Last weekend I had my beautiful niece over for a sleepover party! It was super fun – we had a game night and did lots of drawing and artwork! All three of my girls do crafts and artwork any chance they can get, especially my 11-year-old daughter. She’s completely obsessed with tons of arts and crafts.
Her favorite right now is clay and big girl coloring books aka grownup coloring books. The pages take her a couple of hours for each page. She shuts herself in her room, turns on some music and colors every chance she can get. Anyway, back to the sleepover and breakfast. . . .
In the morning we had breakfast – and when it came time to decide what everyone wanted to eat, it was unanimous. We all wanted pancakes. This Paleo pancake recipe makes it possible for everyone to have the same meal in the morning. Not to mention the fact it is packed full of bananas! This is very light and fluffy Paleo pancakes; you could never tell they are super-healthy compared to “normal” pancakes.
As a side note for this specific recipe: These pancakes need to be cooked at a somewhat lower temperature than regular pancakes to help them set a little better before flipping. Take care to not let the heat rise above medium.
It may be a little more work to get out and measure three types of Paleo flours, but you really do get the best of all three types of flours and minimize the negative aspects of each type of flour. It makes it so you can’t taste any one type of flour.
These pancakes are so filling, compared to normal pancakes. I am always so full after eating them and often eat them for dinner with some Paleo bacon and some fruit, like the blueberries shown in this image. I also love that they are a good way to get healthy carbs on the Paleo diet. I used to be so afraid of carbs before I went on the Paleo diet. Then I discovered that good carbs are – well, good for me. And there’s something about the satisfaction you get from eating healthy carbs that really helps give you energy throughout the day.
I love to have fluffy paleo pancakes for breakfast, lunch, or dinner! They are so versatile, you can have so many different toppings with them depending what you are feeling at the moment. What are your favorite toppings for your pancakes? Are you a waffle or pancake person?
Here are some answers to some common questions about Paleo pancakes:
Is almond flour Paleo-friendly?
How many carbs are in 1/4 cup of coconut flour?
1/4 cups of coconut flour have approximately 120 calories, 4 grams of protein, 4 grams of fat, 10 grams fiber and 16 grams carbs.
Can I use coconut flour instead of all purpose flour?
Not straight across and it takes a lot of experimenting to get it right. I suggest you just find a recipe that someone else has been the guinea pig for lots of times and use that recipe. Coconut flour is extremely absorbent so compared to any others flours you use very little.
Is coconut flour better for you than white flour?
Coconut flour contains fewer carbs than other nut flours. It has more calorie-free fiber than wheat flour and is a good source of protein.
Can I use almond flour instead of all purpose flour?
No,, it can’t be substituted straight across. Most gluten-free flour requires more moisture and sometimes thickeners. They are usually denser. So you really need a tried and true recipe that’s been proven to be good.
If you like these Fluffy Paleo Pancakes, you may also like these recipes:Print
Paleo Pancakes Recipe
These paleo pancakes are nice and fluffy, they taste great with any toppings you would like.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8
- Category: Breakfast
- Cuisine: Paleo
- In a mixing bowl, whisk together the tapioca flour, almond flour, coconut flour, baking soda, and salt.
- Add the mashed banana, oil, eggs, and vinegar and stir with a whisk until smooth.
- Add the coconut milk and whisk in until batter is smooth.
- Heat a greased skillet on medium – medium/high heat.
- When skillet is hot, pour the batter into rounds in the pan. You should have enough batter to make 8 pancakes. Let the pancakes cook until the batter starts bubbling up on top and edges are set. Flip and cook for another 30 seconds. Repeat with remaining batter.