12 Fluffy Pancakes Paleo Delicious

In a medium bowl, whisk together the almond flour, baking powder, and salt.

Add the mashed banana, eggs, and honey to the bowl. Mix until the batter is smooth.

Heat a non-stick skillet over medium heat (350°F) and add coconut oil.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface.

Flip the pancakes and cook for another 2-3 minutes until golden brown.

Tip: Keep the heat medium to avoid burning. The pancakes should be golden, not dark.

Tip: If the batter is too thick, add a tablespoon of almond milk to thin it out.

Tip: Serve immediately for the best texture, as almond flour pancakes tend to firm up as they cool.

1/2 cup coconut flour

1/4 tsp baking soda

1/4 tsp salt

4 large eggs

1/2 cup almond milk

2 tbsp honey

1 tsp vanilla extract

1/2 cup fresh blueberries

1 tbsp coconut oil

In a large bowl, whisk together coconut flour, baking soda, and salt.

In another bowl, beat the eggs, then mix in almond milk, honey, and vanilla extract.

Combine the wet ingredients with the dry ingredients, stirring until smooth. Tip: Let the batter sit for 5 minutes to thicken.

Gently fold in the blueberries.

Heat a large skillet over medium heat and melt coconut oil.

Pour 1/4 cup of batter for each pancake onto the skillet. Tip: Cook on medium heat to prevent burning.

Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes. Tip: Don’t press down on the pancakes; let them rise naturally.

Repeat with the remaining batter.

1 cup almond flour

1/4 cup coconut flour

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

3 eggs

1/2 cup pumpkin puree

1/4 cup almond milk

1 tbsp honey

1 tbsp coconut oil, for cooking

In a large bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt.

In another bowl, beat the eggs, then mix in pumpkin puree, almond milk, honey, and vanilla extract.

Combine wet ingredients with dry ingredients, stirring until just mixed. Let the batter sit for 5 minutes to thicken.

Heat a large skillet over medium heat and add coconut oil.

Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface.

Repeat with the remaining batter, adding more coconut oil to the skillet as needed.

1 cup mashed sweet potato

1 cup all-purpose flour

2 tbsp brown sugar

1 tsp baking powder

1 cup milk

1 large egg

2 tbsp melted butter

In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.

In another bowl, mix the mashed sweet potato, milk, egg, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough pancakes.

Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep the heat medium to avoid burning.

Repeat with the remaining batter, greasing the skillet as needed. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.

2 tbsp coconut flour

2 eggs

1/2 tsp vanilla extract

1/4 cup dark chocolate chips

In a large bowl, whisk together almond flour, coconut flour, baking soda, and salt.

Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the pancakes fluffy.

Gently fold in the dark chocolate chips.

Heat a skillet over medium heat and melt coconut oil. Tip: Ensure the skillet is hot enough by dropping a bit of batter; it should sizzle.

2 tbsp granulated sugar

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1 cup buttermilk

2 tbsp unsalted butter, melted

1/2 cup finely chopped apple

1 tbsp vegetable oil

In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon.

In another bowl, beat 1 large egg, then mix in 1 cup buttermilk and 2 tbsp melted unsalted butter.

Pour the wet ingredients into the dry ingredients, stirring just until combined. Tip: Overmixing leads to tough pancakes.

Gently fold in 1/2 cup finely chopped apple.

Heat a non-stick skillet over medium heat and add 1 tbsp vegetable oil.

Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.

Flip the pancakes and cook until golden brown, another 1-2 minutes. Tip: Adjust heat if pancakes brown too quickly.

Repeat with remaining batter, adding more oil as needed. Tip: Keep cooked pancakes warm in a 200°F oven.

2 tbsp sugar

1/4 cup almond butter

In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.

In another bowl, mix 1 cup milk, 1/4 cup almond butter, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Stir until just combined; a few lumps are okay.

Heat a non-stick skillet over medium heat (350°F). Lightly grease with butter or cooking spray.

Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancakes and cook until golden brown, about 1-2 minutes more.

Repeat with the remaining batter, greasing the skillet as needed.

1 tbsp sugar

1 tsp lemon zest

In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.

In another bowl, beat 1 large egg, then mix in 1 cup buttermilk, 2 tbsp melted unsalted butter, and 1 tsp lemon zest.

Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing makes pancakes tough.

Gently fold in 1/2 cup fresh blueberries. Tip: Toss blueberries in a bit of flour to prevent sinking.

Heat a non-stick skillet over medium heat and lightly grease it.

Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.

Flip and cook until golden brown, about 1-2 minutes more. Tip: Keep pancakes warm in a 200°F oven while cooking the rest.

3/4 cup buttermilk

1/4 cup packed brown sugar

1 tbsp ground cinnamon

2 tbsp unsalted butter, softened

In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.

In another bowl, mix 3/4 cup buttermilk, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 5 minutes to thicken.

In a small bowl, combine 1/4 cup packed brown sugar, 1 tbsp ground cinnamon, and 2 tbsp softened unsalted butter to make the cinnamon swirl.

Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter onto the skillet for each pancake.

Immediately drop small spoonfuls of the cinnamon swirl mixture onto the pancake batter. Use a toothpick to swirl the cinnamon into the batter.

Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes.

Repeat with the remaining batter and cinnamon swirl mixture.

1 scoop vanilla protein powder

1 tbsp coconut oil, melted

In a large bowl, whisk together the almond flour, coconut flour, protein powder, and baking powder.

Add the eggs, almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Mix until just combined; don’t overmix.

Heat a non-stick skillet over medium heat (about 350°F) and lightly grease with coconut oil.

Flip the pancakes and cook for another 1-2 minutes until golden brown.

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 cup finely grated carrots

1/4 cup chopped walnuts

1/4 cup cream cheese, softened

2 tbsp maple syrup

1 tbsp milk

In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp salt.

In another bowl, mix 3/4 cup buttermilk, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes.

Fold in 1 cup finely grated carrots and 1/4 cup chopped walnuts.

Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup batter for each pancake.

Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes. Tip: Keep the heat medium to avoid burning.

In a small bowl, whisk together 1/4 cup softened cream cheese, 2 tbsp maple syrup, and 1 tbsp milk until smooth for the drizzle.

Serve the pancakes warm, drizzled with the cream cheese mixture. Tip: Add extra walnuts on top for crunch.

1/4 cup brown sugar

1/2 cup milk

1 cup grated zucchini

In a large bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg.

In another bowl, beat 1 large egg with 1/4 cup brown sugar until smooth.

Stir in 1/2 cup milk and 1 tsp vanilla extract into the egg mixture.

Fold in 1 cup grated zucchini and 2 tbsp melted unsalted butter into the wet ingredients.

Combine the wet and dry ingredients, mixing just until incorporated. Tip: Overmixing can lead to tough pancakes.

Pour 1/4 cup batter for each pancake onto the skillet. Tip: Wait for bubbles to form on the surface before flipping, about 2-3 minutes.

Flip the pancakes and cook for another 1-2 minutes, until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.