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If you've been searching for a Paleo pancake mix that's not dry, fluffy, and just kind of..."blah", you've found the recipe of your dreams, my friend. Before I created this recipe I'd tried all the recipes out there and none of them quite tasted "right". But for over a year now I've been keeping these a secret from you, and for that I am sorry.
I keep a container of this Paleo pancake mix in our pantry, and when it's pancake time I add two eggs and water to a cup of the dry stuff.
And oh, so good.
This paleo pancake mix recipe is grain free, gluten free, dairy free, and actually tastes like the real deal. Pinky promise.
Tools needed to make Paleo Pancake Mix
- Mixing bowl to mix everything up - We love these dishwasher safe glass bowls.
- An airtight storage container - I love making up a big batch of this pancake mix and keeping it in the shelf (or pantry) for when my kids ask for pancakes. You get the convenience of the powdered pancake mix we grew up on, with the nutrition you want today. This is the style I use.
- A pan to cook them - We love cast iron...and this emoji cast iron pancake pan is just too cool)
- Spatula - To flip the pancakes
Ingredients to Make Almond Flour Pancakes
Here are the ingredients for the dry pancake mix:
- Almond flour (the main ingredient) - Use your favorite kind - here's mine (we have it on Amazon subscribe & save :)).
- Tapioca flour - Also called tapioca starch, is a starchy white flour with a mildly sweet taste. Almond flour plus tapioca will give your pancakes the texture you want. Here's the kind we use. You can sub arrowroot for tapioca here.
- Coconut sugar - We love using coconut sugar, but you can sub regular sugar for a non-Paleo version, or monkfruit if you'd like.
- Baking Powder and Salt - Check the ingredient label of the baking powder to make sure there's no corn starch inside (if you're strict Paleo).
Other than the ingredients, you just need a spot to put your jar in the pantry until you're ready to cook.
How to make Almond Flour Paleo Pancake Mix
Making the dry mix
Like I said before, this paleo pancake recipe is really so easy. The pancake powder mix comes together just by mixing all the dry ingredients together.
Personally, I dump it in a container, put the lid on and shake it up until it looks mixed.
Keep the mix in a sealed container in a cupboard or in your pantry and scoop 1 cup of the dry mix out when you're ready to make pancakes.
Typically, I make a triple batch and it lasts us several weeks (depending on how often we have pancakes).
Making the pancakes
When you're ready to make the pancakes from the dry mix, you'll also need:
- Water (or milk of choice)
How to make the pancake batter: Scoop 1 cup of your dry almond flour pancake mix with 2 eggs and ¼ cup - ½ cup water (or milk of choice).
Note: ¼ cup will yield thick pancakes, ½ cup will yield thinner pancakes.
Mix it all together then cook your pancakes on a hot skillet - flip when you see bubbles on top, then serve when both sides are cooked.
After that, all that's missing is something yummy to put on top...peanut butter and maple syrup? Honey? Freshly made strawberry jam? You do you, my friend.
I hope you enjoy these almond flour pancakes as much as we do.
FAQ & Recipe Tips
Is almond meal the same as almond flour?
Almond meal is coarser than almond flour because it is made from almonds that have not had their skins removed, while almond flour is made from blanched almonds. I recommend almond flour for this recipe because it'll ensure our pancakes are light and airy.
Why do my almond pancakes fall apart?
Since almond flour lacks gluten, it's important that the pancake batter contain a sufficient number of eggs to bind the flour. In this recipe, the tapioca also works to hold things together. These will not be crumbly!
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Dry Pancake Mix
- 1 cup Almond Flour
- ⅓ cup Tapioca Flour
- 1 Tbsp Coconut Sugar
- 1 tsp Baking Powder
- ½ tsp Salt
- 2 Eggs
- ¼ cup - ½ cup water
- Heat a skillet on your stovetop on Med-Low heat.
- While the pan is heating up, add dry ingredients to a small bowl.
- Stir in wet ingredients.
- Cook on one side in the pan until bubbly on top, flip over and cook for another 30 seconds.
- Top with your topping of choice and enjoy!
- I always make the powdered mix ahead of time (usually a triple batch) and scoop out 1 cup of dry mixture, combine with 2 eggs and enough liquid for how I like it.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 62mgSodium: 300mgCarbohydrates: 12gFiber: 2gSugar: 3gProtein: 6g