These Paleo Pancakes are a game-changer! They are light & fluffy, and unlike Almond Flour Pancakes or Coconut Flour Pancakes, you don’t need any specialty flours to make them.
Ingredients You’ll Need
What are Paleo Pancakes made of? Grain-free pancakes can be made with almond flour, coconut flour, or cassava flour, but this recipe doesn’t require any specialty flours.
Here’s what you’ll need:
- Almond Butter
- Eggs
- Applesauce or mashed banana
- Baking soda
- Vanilla
You can add a dash of cinnamon and a pinch of salt if you want to, as well! These pancakes are super-easy, and you can stir the batter together in just minutes.
How to Make Them
To make these Paleo Pancakes, you’ll combine everything together in a bowl, and whisk it together until smooth.
If you’re using a banana for this recipe, I like to mash it first, then measure it out to get consistent results. (Since bananas vary wildly in size.)
Scoop the batter using a 1/4 cup measure, so that the pancake will stay relatively small in size. This keeps it easier to flip in the pan.
Cook on medium-low heat until bubbles form in the middle of the pancake, then flip them over and cook on the other side. They should be lightly brown on both sides when they are done.
Repeat with the remaining batter, then serve warm with your favorite toppings.
How to Bake Pancakes
If you’ve been following me for long, you know that my preferred method for cooking pancakes is to bake them in the oven all at once! It’s such a time saver, and you don’t have to add any oil to the pan.
To bake these Paleo Pancakes, instead of pan frying them, pour the batter on a baking sheet lined with parchment paper. (Not wax paper!) A silicone baking mat doesn’t work quite as well as parchment paper does, in this case, either.
I use 1/4 cup measure for the pancakes here, too, and I space them about 2 inches apart to account for spreading. This recipe makes roughly 6 pancakes, so use 2 baking sheets if you don’t have a large one.
Bake them for 10 to 12 minutes at 350ºF, until they look firm to the touch in the center. There’s no need to flip them!
Baked pancakes do look different than pan-fried pancakes, so keep that in mind.
My kids don’t know any different, because I’ve been making pancakes like this since they were born, but if I’m serving company, I’d still pan-fry my pancakes so they look more normal.
How to Serve Them
These grain-free pancakes are naturally sweet on their own, thanks to the addition of applesauce or banana, but you can still serve them with a drizzle maple syrup, if you want to!
I also like to top them with fresh fruit, and my kids love their pancakes topped with peanut butter. (Which is not Paleo, by the way, but other nut butters are.)
However you serve these healthy pancakes, I hope you’ll enjoy them soon!
Best Paleo Pancakes (Flourless!)
Ingredients
- 1/2 cup almond butter (125 grams)
- 1/2 cup unsweetened applesauce or mashed banana (122 grams)
- 2 large eggs (100 grams)
- 1/2 teaspoon baking soda (2 grams)
- 1/2 teaspoon vanilla extract (2 grams)
Instructions
- Preheat your oven to 350ºF and line a baking sheet with parchment paper (not wax paper!), if you plan on baking these. In a medium bowl, combine all of the ingredients and use a whisk to mix until a smooth.
- To pan fry the pancakes, grease a skillet and heat it over medium-low heat. When a drop of water sizzles on the pan, it's ready to cook the pancakes. Scoop the batter using a 1/4 cup and pour it in the center of the pan. When bubbles form in the center of the pancake, flip it and cook the other side. The pancakes are done when they are golden on both sides. Repeat with the remaining batter. You may want to lower the heat as you cook these, since the pan wil retain its heat as it cooks each pancake.
- To bake the pancakes, scoop the batter using a 1/4 cup onto the lined baking sheet, to form roughly 6 pancakes. You may need two lined baking sheets, if you'd like to bake these all at once. Bake for 10-12 minutes at 350ºF, until the pancakes are fluffy and golden.
- Serve the pancakes warm, with your favorite toppings.
Video
Notes
Nutrition
If you try these Paleo Pancakes, please leave a comment below letting me know how you like them. And if you make any modifications, I’d love to hear about those, too!
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Reader Feedback: What are in your favorite pancakes?
I’ve been loving your paleo pancakes, so pleased with the results of baking them rather than trying to pan fry. Can’t wait to try these!
I can’t use any nut butters. Can I make these without that?
Sunflower seed butter is a nut-free option, if you can use that!
I can’t use nut or seed butters because they all have that nutty flavor and my body just can’t handle that. Is there another item I might be able to replace that with? Or any ideas? Thank you
These look so yummy!
The best! Delicious, easy, and less cleanup with baking! My toddler loves them too ! Thank you. Would you refrigerate or freeze leftovers?
Wow- I’m starting to create a list of all the recipes I need to try from your blog. You have so many great ideas! 🙂
Great recipe yet again and I love how simple they are! It’s also so neat that you bake them because I always burn them when I cook them on the stove!
Baking them is practically fool-proof! (Thanks to parchment paper)
Hope you enjoy them!
Most Paleo pancake recipes have bananas, which I am allergic to, so I am really excited about your version!
I’m glad you’ll be able to enjoy this banana-free version. Hope you enjoy them!
How much banana. Apples are on the FODMAP naughty list for me
I agree with Keri above about the bananas. After adding them to smoothies and baked goods for sweetness, I get a bit overloaded on them, so it’s nice to see a recipe without them!
These look very good…but I really love the banana version you had! I’ll try them this weekend, the apple/maple syrup with crispy edges combo sounds awesome and my mouth is watering!
PS: I’m glad you didn’t call these paleo…anytime my husband the anthropology prof sees anything called paleo he has a conniption 🙂
Ha ha, glad I didn’t call them “Paleo” this time. I really love the banana version, too! However, I do think these are a little more authentic– like the kind you want to smother in syrup. 😉
Can’t wait to try these Megan! Yum!
These just made me so happy!
These look incredible! I’ve been looking for ways to increase my protein at breakfast since I tried to go back to eating protein after being vegetarian for 5 years but I just couldn’t stomach it… this seems like the perfect answer! Thanks so much for this recipes… I look forward to making it this weekend.
*animal protein
i read this post at 5am, and by 6am i had a batch ready to eat on my way to work. these are the most amazing pancakes i’ve ever had, and they didn’t leave me with the heavy sleepy feeling i usually get after a big breakfast. these will be a staple in my house!
That’s awesome! I’m so glad you enjoyed them.
Can natural fresh ground peanut butter be used in lieu of almond butter? Thanks.
Yep, they’re delicious with natural peanut butter, too!
LOVED the Paleo pancakes – read the recipe yesterday – had them this morning – I did pan fry them in coconut oil – worked beautifully – and did not have apple sauce so I put about 1/2 cup apple (with skin but no core!) in the blender and it seemed to be a great substitute for actual apple sauce! Voila! Guiltless pancakes!
Fabulous! I don’t have applesauce either and was looking for an alternative! Can’t wait to try!
Meant to give the stars:
Thank you, Megan — for your insight, knowledge and recipes! You have been so instrumental in my health journey and now that I am down 60+ pounds I am going to stay down!! 🙂 Blessings to you!
As an FYI – I tweaked these to add 1 tbsp of unsweetened cocoa powder and 3/4 c unsweetened applesauce along with a packet of Stevia White Powder (I have a bit of a sweet tooth) and they ROCKED!!! Thanks again, Megan!!
Just made these ! Awesome!!
Baked these in a mini muffin pan @ 350 for 10 minutes…making weekday breakfasts quick & delicious!
Yum! I love the mini-muffin idea. 🙂
Do you have a recommendation for an egg substitute? These look and sound amazing but want to make them vegan…
You might be able to use a flax or chia egg? https://detoxinista.com/recipes/how-to-make-flax-eggs-or-chia-eggs/
Otherwise, I’ve heard that Ener-G egg replacer works well. Let me know if you have any success!
Made these last night with flax eggs, and though they stuck to the parchment a bit and were likely a bit more fragile than their eggy counterparts, they tasted delightful! Much lighter than flour based pancakes but surprisingly filling. I may try egg replacer next time to see if that works better.
Thanks for the creative whole food recipe 🙂
Hi, i’m on this special diet so APPLESAUCE is not an option for me, what can i replace it with?
Thanks!
Perhaps pumpkin puree would work for you?
Pumpkins are not allowed either 🙁 neither bananas or any fruit 🙁 maybe almond flour?
The thing is that i’m on a candida diet (trying to fight candida, it’s been bothering me for a year now) and realized that changing my diet is what will help control it.
Almond flour may turn them into cookies, rather than pancakes. You can use any other veggie puree, perhaps zucchini for a neutral flavor? Even an extra egg might be an option, though the texture might be weird from that… Let me know if you have any success!
I just made these and was amazed by the way they turned out in the oven, perfection! I can’t have Gluten or Dairy and these are so much better than any packaged mixes i’ve tried, delicious! Thank you!
I love your oven method! I also love that there’s no flour in these. they have a nice bulk to them that I haven’t been able to get with bananas or pumpkin. Mine turned out a little dry, but I also lost some of my ingredients in a spill. I will definitely try these again.
Spow fell overnight so I was looking for a warm breakfast..I just doubled the recipe and made them for my family of four.
Both my school age kids ate them with-out complaint. (which is saying something because they love traditional pancakes)
My husband and I thought they were very good and will make them again.
Thanks! These turned out really well and I don’t feel guilty like I do when I eat wheat ones. I thought the almond butter might be overpowering but it wasn’t! I pan fried them but want to try it next time in the oven when I have some parchment paper. =) Thanks again!
Let me begin by saying I am not a chef! Things have to be super simple for me. I pass up lots of recipes that claim to be “simple” because for my lack of kitchen skills, they are not simple! I saw yours though and though, “even I can do that!”. Keep in mind, I have never even cooked regular pancakes before!
I tried it today and, after the power came back on (lol) I was able to complete the cooking. They turned out great. I am trying almond butter for the first time and it tastes good. I could even taste the apple sauce which was very pleasant! I will be sharing this with others who are taking part in a healthy eating challenge I am participating in! Thanks!
Question: Can you refrigerate the batter or the pancakes? I cook for one, so have lots left over.
I’ve never had any leftover batter, but I’m sure it can be refrigerated!
Made these this weekend…yum! I did the pan fry thing, and topped mine with no sugar added applesauce and more cinnamon. So good! I did throw in a couple chocolate chips for my kids, and that got them to eat them all, no leftovers. A definite new pancake recipe in our house, thanks!
I love pancakes, and these were delightful. I read an earlier comment about using an apple instead of apple sauce – I tried this and it seemed to work just fine (one apple made about half a cup blended). For a smoother texture I would peel the apple next time, but with the skin it does add a fun a little “crunch.” I ended up making a second batch and have been putting them in the toaster oven for breakfast. With a bit of maple syrup this easily became my new favorite pancake!
I am looking forward to trying these as I could get tired of the banana ones after a while.
Do you think these batter will survive a waffle maker?
My sister-in-law made them in the waffle maker, and they definitely held up– but they don’t get as “crispy” as traditional waffles.
I tried these this morning and like most of your recipes they are so simple. I yielded 7 so cooked them all at once. I love that they have a hint of almond butter and its not overpowering. I have always eaten my pancakes the traditional way so I topped them off with a little grass fed butter and maple syrup.
My kids gobbled these up but my husband turned his nose up. He recommended more flavor so next time I’ll try them with more cinnamon and apple pieces. It up really small. Great idea, though! I’ll make these for the kids when Dad’s not around.
These are the best grain-free pancakes I’ve tried! They are SO good and the texture is perfect. I made them this morning since Colorado is getting another round of wintry weather (despite the fact that it’s April!)
I made these this morning & they were very good. My 10 year old even said they were good (& he’s very picky). I served them with butter & pure maple syrup. Nice grain-free recipe!! Thanks! 🙂
Can you freeze these after cooking? How do they reheat?
I’ve never tried freezing them, but I assume they’d reheat on a skillet pretty well!
Hi. I love your website. You have the BEST desserts! 🙂 I wanted to know if the grain free pancakes can be dehydrated. I like to dehydrate versus cooking my food so I can preserve as much of the food’s nutrients as possible.
Thank You!
I wouldn’t dehydrate a raw egg, but you could maybe substitute a flax egg, instead? Please let us know if you have any success!
I love your recipes! I was wondering if you have a source for buying organic almond butter or organic cold pressed olive oil. They are so expensive at the health food store.
Deanna: I buy a lot of my organic and health food at vitacost.com to save money. Good luck!
You are the best!!! Now we can all eat our pancakes together, so simple and yet why has no one else thought of this. Now off to read the rest of this new treasure 😉
These were delicious! What a wonderful idea to bake them using parchment paper! I also loved that the measurements for each ingredient are easy to remember. I used pumpkin seed butter instead of almond butter and baked them using my George Foreman specialty grill (with baking attachment) and the results were delicious green pancakes 😉
These are so good (as are all of your recipes I’ve tried so far)! Thank you so much for making healthier eating more accessible for people like me who are just starting out. I did want to suggest one small addition. Because I normally add a pinch of sugar to traditional pancake batter, I put about a 1/2 a tsp of maple syrup in the batter, as well. The pancakes were lightly sweet and delicious!
My boyfriend and I stumbled on your site when we looked up how to make almond butter during a 3 week detox in early April. Since, I’m hooked! These almond butter pancakes are ridiculous! We used our panini press griddle and made them with crispy edges usong Earth Balance butter. They not only have the same consistency as regular pancakes but if you also add EB butter and good organic Grade A syrup they are just like eating regular ol pancakes! Minus the guilt and gut bloat! This is now the only pncakes I will ever make again. Thanks for your site and I’ve also tried making other recipes of yours already and will post comments and my success stories another time!
I want to make this recipe, but cannot eat applesauce, what would be a good replacement for it?
Mashed banana or another puree would work.
Can I replace the Almond Butter with anything? I cannot have almond….
Sunflower seed butter or peanut butter will work, too!
The almond butter pancakes look amazing but do you have any suggestions for grain free pancakes that don’t require eggs, OR a substitute for them?
Thanks!
Lelsie
I’m going to try these with a combo of grass fed gelatin and psyllium husk. Experiment time!
Very tasty but watch out it is an awful lot of almond butter. Just on almond butter alone 1 serving (1/2 this recipe) is about 600 calories. Though not calorie counting as such, this will definitely be an occasional treat breakfast for me.
These are definitely intended to be a treat, and not an everyday indulgence. But, the calories in 1/4 cup, or 4 tablespoons, of almond butter (half this recipe) is closer to 400, not 600.
I made these this morning for me and my hubby. I can’t have eggs so I tried using chia seed. I had never made a chia seed egg before and didn’t see the instructions so I guessed…..wrong though. I didn’t grind the seed first and I only let it sit for 5 minutes or so on the counter. I’m wondering if this is why they didn’t firm up. I couldn’t get them in one piece on the plate (mushy) and they took a really long time to cook. But “wow” they were great anyway and my hubby loved them. I ate them with berries and I easily could have eaten another plate as they were super yummy. So if i make them again with chia seeds, would grinding the seeds and letting them sit in the refrigerator like the instructions say, make the difference in texture??
Thanks for all your wonderful recipes!!
Holly
OMG! Theses are delisious! I can’t believe there isn’t any flour in them because the texture is so bread like!
I just made these and they’re awesome!! I added 2 TBS of ground flax to up the nutrition and fiber/healthy fats. Topped them with coconut oil and a bit of honey. Amazing!! Thanks for all your delicious and super healthy recipes!
The Almond Butter Pancakes are amazing! I’m excited to try more:)
Hi! I want to surprise my boyfriend with these (pancakes are his fav) and we have both been vegan for a while now. Is it ok to use 2 flax eggs instead of real eggs? Also, would it completely ruin the recipe if I just processed raw apples and used it instead of the apple sauce? Thanks so much in advance!
I haven’t tried making these with flax eggs, so I’d probably make a “trial batch” before making them for someone you want to impress! I assume blended apples would have the same result as applesauce, but again, I haven’t tried it myself so I can’t be sure.
I’ve tried them with a blended apple, and it works perfectly! I chop up a granny smith apple and throw it in the food processor first for a bit, and then add the eggs, and process it together again. Works every time!
Tried these and they turned out wonderful! I used crunchy almond butter instead of creamy, and it added to the texture. I love this recipie! I can’t wait to try more of your recipes! Thanks Megan!
I made a large batch of these – it’s been breakfast every morning this week! I’ve been topping them with fresh blueberries – they are absolutely amazing! Thanks for sharing!!!