Paleo Pancake Recipe – Gluten, Dairy, and Sugar-Free
These fluffy gluten, dairy, and sugar-free pancakes are high in protein easy to make. They can be fried or baked in the oven for time savings! We often triple this paleo pancake recipe and bake several 9×13 pans for a quick, nourishing meal or snack. Simply pop them in the toaster to re-heat.
Gluten-Free and Dairy-Free Pancakes
Sometimes only a mouth-watering, fluffy pancake will do. I’ve never eaten a pancake that didn’t satisfy a desire for a sweet, carby craving nor have I ever felt well after eating one! Traditional pancake recipes are heavy in gluten and sugar and do not contain many nutrients, if any. This paleo pancake recipe satisfies both the cravings and our nutritional needs!
High Protein Pancakes
If you have ever lived with a picky eater, you understand it can be a challenge to ensure proper nutrition. These pancakes are packed with eggs (12 of them!), coconut, and almond flour for healthy fats and proteins. I feel good about serving these to our growing children as a healthy breakfast, snack, or dessert recipe.
Oven Baked Pancake Recipe
Frying pancakes, especially large batches, can be very time consuming. My favorite part about this recipe is that the pancake batter can be easily baked in the oven! Simply pour into greased 9×13 pans (or line pans with parchment paper), and bake until golden brown on top and bottom. We often triple this recipe, bake 3 pans in the oven, and cut into squares for leftovers. The pancake squares (or fried circles) can be frozen and easily reheated in the toaster for convenient quick meals or snacks.
Paleo Pancake Recipe – Gluten, Dairy, and Sugar-Free Recipe
Equipment
- stainless steel mixing bowl
- 9×13 pan
Ingredients
- 1 3/4 cups almond flour
- 1 cup tapioca flour
- 3/4 cup coconut flour
- 1 tspn baking soda
- 1/2 tspn salt
- 12 pcs eggs (preferably pastured)
- 3/4 cups water
- 1/4 cup raw honey
- 1 tbsp real vanilla extract
- 2 tspn vinegar
Instructions
- Combine flours, baking soda and salt in a bowl and mix.
- In a separate bowl, whisk eggs then add honey (make sure it is liquid), water, vanilla and vinegar and mix.
- Combine ingredients in both bowls into one, and stir until all clumps are incorporated and batter is smooth.
- Warm butter, lard, ghee, coconut oil, or preferred cooking fat in a pan.
- Add pancake batter in small circles to the pan, smoothing until batter is 1/4 inch thick.
- When the pancake batter begins to form small bubbles or the bottom begins to brown, flip the pancakes to cook the other side.
Notes
- For time savings, simply pour pancake batter into greased 9×13 pan (or pan lined with parchment paper) and bake at 350 degrees until batter is golden brown on the top and bottom of the pan.
- It is better to fry the pancakes on a lower heat, so they do not burn and cook all the way through.
Resources
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Gluten-Free, Dairy-Free, Sugar-Free Desserts (GAPS, Paleo)
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- almond flour
- tapioca flour
- coconut flour
- sea salt
- raw honey
- vanilla
- grass-fed lard
- coconut oil
- stainless steel mixing bowl
- 9×13 pan
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These look great! And much healthier than traditional pancake recipes!
My son has a dairy allergy and it can be hard to find good dairy and sugar free recipes. Love this. Thank you for sharing!
These check all the health boxes, I’m gonna try this recipe. Thanks!
Yum! That sounds delicious! Thanks for sharing.
I love how much protein is in these! Saving this recipe for breakfast!