In the Paleo style of eating, we’re often encouraged to go for hearty, non-sweet breakfasts like eggs, bacon, and vegetables. But sometimes you really just need a pancake, right? Almond flour pancakes are a great way to get a low-carb, protein-heavy breakfast into your belly first thing in the morning. So give these a try!
These easy pancakes are made with almond flour and flaxseed meal. The flaxseed helps them keep their texture, since almond flour can be crumbly sometimes. If you’re strict about avoiding dairy, use coconut yogurt instead of Greek yogurt in this recipe.
Wow, I want to make these pancakes. I bet they have a lovely tropical flavor to them from the coconut extract, and would be fantastic topped with fresh mango or pineapple—or both, definitely both. And drizzled with melted coconut butter. Yum!
Sometimes what you need is a nice fruity pancake—sweet but not sugary, moist but not soggy… you know the one. If that’s your thing, try this berry pancake recipe, made from almond flour and arrowroot powder, which helps hold these beauties together.
Yes, more lemon! These are a tropical flair, since they’re made with full-fat coconut milk, which adds a slight coconut flavor, a richness, and a creaminess that just can’t be beat. I’d top these with blackberries and homemade, honey-sweetened lemon curd.
Bananas are a great fruit to add to pancakes because they add sweetness without refined sugar, and they cook into an ooey-gooey filling that makes the pancakes moist without making them soggy. Try these banana pancakes made with almond and coconut flours.
I have a weakness when it comes to fruit syrups. I’m also a huge fan of pure maple syrup (I prefer grade B for the minerals), so any recipe that uses a fruit-maple syrup is going to be a winner in my book, especially if it’s fluffy and delicious, like this pancake recipe.
To make these pancakes Paleo, skip the white rice flour and use all almond meal as the recipe suggests. I’d love to enjoy these topped with a handful of fresh fruit and some maple syrup, or maybe some nut butter—almond would be the obvious choice.
Blueberries and pancakes are best friends—everybody knows that. But have you ever realized what great buddies blueberries and bananas can be? Both are sweet—bananas are soft and creamy, and blueberries have a tart juiciness to balance.
These delicious pancakes are hearty and thick, and are great topped with the pear raspberry compote. Pears have such a delicate flavor, and they balance out the slight tartness cooked raspberries often have. Don’t forget to toss some pecans on top for crunch!
This recipe is meant for those little pancakes your dad used to make on Saturday mornings (am I the only one?)—you know, the cute ones! You can still have those, you know. Give this recipe a try, and top it off with some butter and pure maple syrup.
These pancakes use coconut flour and ground almonds (the same as almond flour) to make a sturdy pancake that’s perfect for stacking up and eating with a healthy pour of homemade berry topping. They’ve got a bit of fluff to them, so don’t pat them down while cooking!
These simple almond flour pancakes are easy to pull together, and they’re the perfect no-frills pancake base to which you can add berries or other fruit, maple syrup, or (gasp!) chocolate chips. Hey, people, an occasional bit of chocolate at breakfast won’t hurt anyone.
These tasty, spiced pancakes are the perfect way to sneak a vegetable into your breakfast without feeling like you’re starting the day with a salad. This recipe has a whole two cups of shredded carrots in the batter, as well as applesauce and other goodies.
Lately, I’ve been craving and loving all things lemon. It must be all the sunshine! These lemon raspberry pancakes really hit the spot, especially topped with a nice helping of coconut cream—whipped or otherwise—and a drizzle of maple syrup.
These pancakes get a lot of their structure from eggs, so they’re the ideal choice for egg lovers—you’re bound to be able to taste the eggs in this one. But add a bit of butter, maple syrup, and cinnamon, and these pancakes are as good as any grain ones!
Huckleberries are very similar to blueberries in taste and appearance (they’re closely related) so it’s okay to use blueberries if that’s all you can find. But I recommend using huckleberries if you can get them, because it’s a lot more fun to say.
These pancakes have a different feel to them than the previously listed carrot cake pancakes—these are lighter, thinner, and more flexible, likely from the coconut milk, which is my favorite ingredient. All that healthy fat will keep you full until lunch.
These pancakes are so dreamy. It’s just about pomegranate season where I live, so you can bet I’ll be topping these with homemade pomegranate syrup. Of course, there’s a recipe included for syrup made from 100% pomegranate juice, like POM Wonderful.
This is the perfect recipe for making up a giant batch on a weekend and freezing them in single servings, so you can thaw them out throughout the week and have an easy, filling breakfast on busy weekday mornings.
To make this recipe Paleo, simply change out the whole milk for full-fat coconut milk—that will make these pancakes richer and more filling, anyway! Definitely add the blueberries for a burst of healthy sweetness in each and every bite.