PERFECT most fluffiest Paleo Pancakes recipe EVER!! made with almond flour and tapioca starch, they make a great breakfast!
What are Paleo Pancakes?
I’m sure you’re aware that regular pancakes are neither gluten free or Paleo, but what is the difference between gluten free pancakes and Paleo pancakes? Well, Paleo pancakes are made using flours that are grain free and with sugar that is not refined. There are a few other differences, but these are the main ones.
There are various Paleo flours that can be used for Paleo baking recipes including coconut, almond, tapioca and arrowroot to name a few.
For this recipe I’ve used almond flour and tapioca with a little honey to sweeten it and baking soda and cream of tartar to help them rise a little in the pan. I’m not a massive fan of coconut flour and it can be a tad tricky to work with as it absorbs a lot of liquid, so I prefer to work with almond flour for that reason.
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Testing my recipe for Paleo Pancakes
Before I made my own recipe I tried various other paleo pancake recipes I found online. While they were all tasty and my kids wolfed them down, many of them were pretty dense and not very light.
I wanted to make a recipe that was as soft and fluffy as a regular pancake, so I created a recipe made with almond flour, and added some tapioca flour to lighten it up a little.
I made three different versions, adjusting the flour and raising agents several times to get them to the right ratios.
When I had the ratio the way I wanted it, I experimented with beating the egg whites separately to see if it would produce a better pancake, and it did! It made a huge difference in the texture of the finished pancake so that’s what I’ve included in my final version.
It’s a little extra work, but I think it’s worth it!
How to make Paleo Pancakes
You’ll need either a stand mixer, a hand held mixer, or a hand whisk to whisk the egg whites into soft peaks. And you’ll need a non stick skillet or very well greased cast iron skillet to cook them in.
While I really love my cast iron skillet for almost everything I did find that these paleo pancakes would stick very easily unless it was very well greased, so make sure you do that or simply use a different pan.
Start by mixing the egg yolks, honey, vanilla, and water in a blender or food processor if you have one, if not just use a bowl and whisk to mix it.
Then in a separate bowl add the almond flour, tapioca starch, cream of tartar, baking soda, and salt and whisk them together to combine.
Next you need to separate the egg yolks from the whites. Add the egg whites to the bowl of your mixer and beat on medium high until the egg whites form stiff peaks, do not over mix.
Now add the almond flour to the blender or bowl with the egg yolks, add water and blend again to combine, make sure you scrape the sides of the blender or bowl.
This is the important part!
Add about a cup at a time of the wet pancake mixture to the egg whites and gently fold them in, until they are just combined. Do not be tempted to simply add the egg whites to your mixing bowl and whisk!
You MUST fold the pancake batter into the egg whites or you will lose the benefit of whipping the egg whites and your pancakes may not be very fluffy. The picture below shows the batter fully folded in.
Now you are ready to cook!
I like to cook the pancakes on a medium heat for about 3-4 minutes per side, they are going to take a little longer than regular pancakes to cook because of the almond flour and they won’t usually create bubbles on the top the way that traditional pancakes do.
The full recipe and all the details are found in the recipe card below!
More Paleo Recipes you’ll Love!
Simply click on the images below to see more of my recipes!
Perfect Paleo Pancakes with Almond Flour
Wonderfully fluffy Perfect Paleo pancakes! This recipe has been tested and tweaked several times to get a fluffy light texture that is as close as possible to regular pancakes, you won't miss the gluten, grains or refined sugar!
Carefully separate the egg yolks from the whites. Add the whites to the bowl of your stand mixer and beat on medium high until the egg whites form stiff peaks, do not over beat them.
In a blender add the egg yolks, honey, water, and vanilla, then blend together.
In a separate bowl add the almond flour, tapioca starch, cream of tartar, baking soda, and salt and whisk them together to combine. Make sure the baking soda does not have lumps or you may taste it in the pancakes.
Add the flour mix to the blender with the egg yolks, water, honey mixture and blend again to combine, make sure you scrape the sides of the blender.
Add about a cup at a time of the wet pancake mixture to the beaten egg whites and gently fold them in, until they are just combined.
DO NOT use the mixer (or blender) or you will lose the benefit of the whipped egg whites and your pancakes will be very flat.
Using a suitable non stick skillet or well greased cast iron pan, add a little oil and spread it out to coat the pan.
Add about two tablespoons of pancake batter to the pan for one pancake.
You may need to spread the batter with the back of a spoon in order to get a circular pancake shape.
Cook for about 3-4 minutes per side on a medium heat.
Adjust the heat for the first pancake if you need to, to ensure it does not burn before you turn it.
It will take longer than a regular pancake to cook and will probably not have bubbles on the top.
Best served hot and eaten right away!