Our paleo pancakes are a mix that is gluten-free, dairy-free, and very easy to make. They are made with arrowroot flour, coconut flour, non-dairy milk and made with no refined sugar.
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Your whole family will enjoy these pancakes for breakfast, and your kids will be asking for more every time you make them.
Below I have jumped into the main ingredients of these delicious paleo pancakes. You will find all your gluten free flours linked, when you click them so you will easily have the best options out in the market today.
What are Paleo Pancakes made of?
This recipe is made with all natural ingredients you will love and a must have in every pantry.
Coconut flour: You will use 1/4 cup with coconut flour.
According to Bob red mill, coconut flour is made of the pulp of a coconut that is dried out and grounded into a powder form. It can be tricky to use in some recipes since it absorbs more moisture than your other baking flours.
The key in using coconut flour is to make sure you use 1 egg per 1/4 cup of coconut flour in any recipe. This pancake recipe is perfect for first-time coconut flour users!
Arrowroot flour: In this recipe, you will add 3 tablespoons of arrowroot flour. This type of flour is very powdery, so it can get a little messy when using it. This is used to thicken up the pancake batter and make it flip easily when you’re cooking them.
Cinnamon: You will use a 1/2 tablespoon of cinnamon to give your pancakes a tasty cinnamon flavor. This ingredient is very important because without this it these pancakes would tase blandly.
Almond milk: You will use 2- 1/4 cup of almond milk, or any non-Dairy Milk of your choice.
Maple syrup-You will use 1 tablespoon of Maple syrup to give the batter some of nature’s sweetness. I use 100% maple syrup with no added sugar!
Other ingredients: 1 tsp vanilla extract, 1/8 tsp of Himalayan pink salt (or any salt of your choice), 1 tsp baking powder, and 2 eggs
Optional: For best result, cook batter in a thin layer of coconut oil!
Are Paleo Pancakes good for you?
- The quick answer to this question is yes, coconut flour and almond is a healthier type of flour to use when compared to your general white flour. The coconut flour will not increase your blood sugar levels like regular white flour will.
- According to Doctor Axe, “flour made from coconut is a great choice for paleo and keto diets, gluten-free eaters, including those with Celiac Disease or a gluten sensitivity, those with digestive problems like leaky gut syndrome, those with diabetes, vegetarians, and anyone else looking for flour loaded with health benefits.” Overall, you can say coconut flour is a better choice if you still want to make delicious recipes from flour.
Can I freeze paleo pancakes?
Most certainly you can freeze these pancakes! You can make a big batch of these pancakes, let them cool down, and place them in individual zip-lock bags to freeze for later. I actually do this when I am meal planning for breakfasts. In the morning, kids can grab a pancake bag from the freezer, pop it in the microwave for about 2-3 minutes and they are ready to eat!
Cooking Directions
- First, place all your dry ingredients in a bowl and mix: coconut flour, and flour, baking powder, salt, and cinnamon
2. Add your wet ingredients to your dry ingredients and mix through so you can create a smooth pancake batter
3. Next, heat your saucepan with a tablespoon of coconut oil to start on low- medium heat. As you continue to cook pancakes, add more coconut oil to keep a thin layer in your pan. Overall, I find by doing this the pancakes come out the best and create a nice light-brown color to them.
4. Pour two spoonsful of pancake batter to make each pancake, add more if needed for a bigger pancake.
5. Lastly, wait till your pancakes show some bubbles in the batter before flipping. You can make up to six pancakes with this recipe, or you can triple or double recipe if needed.
6. Enjoy!
Optional Toppings or Add-Ins
Most certainly, you can add anything in your batter mix to switch it up. But, I like to keep this pancake recipe basic and play around with fruit toppings. Either way, you can play around and switch up it as much as you like.
ADD-INS
Lily’s sugar free chocolate chips
Blueberry jelly topping
Nuts of your choice: Chopped up almonds, walnuts, etc.
Overall, these add-ins work best with this paleo pancake recipe but get creative and add in whatever you like. I would love to see what you come up with!
I would love to know how your pancakes came out, share your thoughts in the comments below!
Paleo kid-friendly pancakes
Equipment
- Sauce pan
- Baking bowl
- Spatula
Ingredients
- 1/4 cup Coconut flour
- 3 tbsp Arrowroot flour
- 1/2 tbsp Cinnamon
- 2-1/4 cups Almond milk
- 1 tbsp Maple syrup
- 2 eggs
- 1 tsp Vanilla extract
- 1/8 tsp Salt
- 1 tsp Baking powder
- Coconut Oil Optional: For best result, cook batter in a thin layer of coconut oil
Instructions
- Place all your dry ingredients in a bowl and mix: coconut flour, and flour, baking powder, salt, and cinnamon.
- Add your wet ingredients to your dry ingredients and mix through so you can create a smooth pancake batter
- Next, heat your saucepan with a tablespoon of coconut oil to start on low- medium heat. As you cook pancakes, add more coconut oil to keep a thin layer in your pan. I find by doing this the pancakes come out the best and create a nice light-brown color to them.
- Pour two spoonsful of pancake batter to make each pancake, add more if needed for a bigger pancake
- Wait till your pancake show some bubbles in the batter before flipping
Notes
PIN FOR LATER
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