The Best Paleo Pancakes

When I was a little girl, I used to love Christmas morning not because of all of the gifts {I mean, obviously I loved that too}, but because we would get to have pancakes!  We always made my Dad’s pancake recipe aka “Padre’s Pancakes” which, in our world, was the holy grail of breakfast.  My brother and I would load our plates with multiple pancakes and douse them in good ole fashioned maple syrup. 

Despite their oh-so-deliciousness, they were loaded with refined, full-gluten flour, butter and milk, and when I stopped eating dairy and gluten I modified his original recipe to be gluten and dairy free by using oat, brown rice or sprouted wheat flour, non-dairy milk and coconut oil in place of all-purpose flour, milk and butter. They were equally delicious, but after reading The Plant Paradox, I wanted to master a gluten, grain and dairy-free pancake recipe. 

After many failed attempts and gooey pancakes…I’ve finally mastered a grain, gluten, refined-sugar and dairy-free pancake recipe.  I even had C follow the recipe {my true test if a recipe is good} and they came out perfect. It is the new breakfast staple in our house.  I will note, this recipe is not vegan due to the eggs, and I have not yet tried making it with a flax egg {1 tbsp flax + 3 tbsp water} so test at your own risk.

I hope you enjoy these as much as I do!

The Best Paleo Pancakes

Dry Ingredients

  • 1 1/4 cup Otto’s Cassava flour
  • 1/4 cup almond flour
  • 3 tbsp coconut sugar
  • 1 large tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 scoop collagen peptides {optional}
  • Purely Elizabeth granola {optional, for topping}
  • Fresh fruit {optional, for topping}

Wet Ingredients

  • 2 eggs, preferably room temp, whisked
  • 1 large tsp vanilla extract
  • 3 tbsp coconut oil or ghee
  • 1-2 cups nut milk


  1. Preheat griddle to 350 F.
  2. Combine all dry ingredients in a large mixing bowl.
  3. In a smaller mixing bowl, combine two eggs and vanilla extract and whisk vigorously. Add melted coconut oil and continue whisking until well combined.
  4. Add wet ingredients to dry ingredients and fold gently. Add 1 cup nut milk and continue to mix and fold. Be careful not to over mix! You do not want gooey pancakes.
  5. Continue to add milk until you reach your desired consistency. I prefer my batter to be thick, slightly runny, but not too pourable – like a thick smoothie. I’ve usually needed 1 1/2 cups to 1 3/4 cups of nut milk.
  6. Spread ghee or coconut oil on hot griddle. Using 1/4 cup measure, scoop batter onto the griddle. You want your pancakes to be on the flatter side. The thicker they are the longer it will take to cook. Don’t over-crowd the pan…it makes flipping harder!
  7. When you start to see little bubbles on the top, it’s usually a sign that it’s time to flip the pancake. Flip pancakes and cook for another 1-2 minutes.
  8. When finished put on a plate and keep warm in the oven while you cook the rest of the pancakes.



August 24, 2018



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