Perfectly Fluffy Paleo Pancakes (Nut Free)

These Perfectly Fluffy Paleo Pancakes are made with a combination of coconut flour and tapioca flour. Airy, fluffy and nut-free, these are a big win for breakfast time!

A few weeks ago, we spent the weekend in Cleveland visiting friends and on Saturday morning, a few of us whipped up a massive brunch. And of course, since I am convinced there is never too much breakfast food, I decided to add to the menu (that already consisted of hash, quiche, fresh fruit, bacon and sausage) by adding some pancakes. It was one of those instances where I wanted them, but didn't have a recipe to use and was going to have to get creative with the supplies available to me. Since I'm was all about experimenting, I threw random ingredients together in a bowl, closed my eyes and prayed something good came out of it all. Kidding - kind of.

Fortunately, my friends had been adding some Paleo recipes to their diet so they had coconut flour, tapioca flour and non-dairy milk for me to use. I set to work combining these ingredients with some eggs, coconut sugar and vanilla before working on getting them to fluff up. I was never a huge Paleo pancake fan because they pancakes always ended up flat and extremely dense, but recently I'd seen a trick to put a lid on the pan when you are cooking the pancakes to help increase the fluff.  Since I was already testing a recipe, why not test a new procedure too ya know? I added in baking soda and apple cider vinegar and set to work. The results that I got were a billion times better than I could have imagined. I had kind of been tossing stuff in as I went but I loved the outcome so much that I had to quickly write down the recipe. 

Hoping that I had remembered everything right, I remade these pancakes the next weekend at home to perfect them. And to eat them again obviously. This time, I added a muddle strawberry topping to them and it was just beautiful. I made one tiny tweek to the ingredients between the first run through and this second one, but other than that, everything turned out!

When you go to make these, you might be a bit fooled by the consistency.  The batter mixes up easily but it WILL be a bit thicker than traditional pancake batter. They don't spread around the pan as you might be used to, so I like to use a 1/4 cup scoop, drop it into the pan and then use the back of a spoon to spread it around.  Alternatively, you could just use a spoon, drop it by the tablespoon until you have the size of pancake you like and then spread it a little more. 

Yes, the batter is thicker than traditional batter, but once you make them, you'll see that the pancakes will have the same fluffy, airy texture that you are used to an looking for. So much so, that non-paleo and/or non-gluten free eaters won't be able to tell the difference.  To quote one friend, "wait, these are paleo?"

Yield: 4-5 Servings (three 4" pancakes per serving)
Author: Katie Doyle

Perfectly Fluffy Paleo Pancakes

These Perfectly Fluffy Paleo Pancakes are made with a combination of coconut flour and tapioca flour. Airy, fluffy and nut-free, these are a big win for breakfast time!
prep time: 5 Mcook time: 20 Mtotal time: 25 M


Pancake Ingredients:
  • 6 lg eggs, whisked
  • 1 cup coconut flour
  • 1 cup tapioca flour
  • 1 1/2 cup coconut or non-dairy milk
  • 2 tsp apple cider vinegar
  • 2 tsp baking powder
  • 1/4 cup coconut sugar
  • 1 tsp vanilla
  • 1/4 tsp sea salt
Optional Strawberry Topping
  • 6 strawberries + addtl
  • 3 tbs coconut or non-dairy milk


How to cook Perfectly Fluffy Paleo Pancakes

  1. Combine all dry ingredients in a large bowl and all wet ingredients in a separate bowl.
  2. Pour wet into dry and gradually combine until your batter is well mixed. It will be a bit thicker than traditional pancake batter. If needed, add an additional tablespoon of your milk.
  3. Melt oil in a skillet on the stove on low-med heat. Be sure you use a pan that you can put a lid on.
  4. Take 1/4 cup batter and place it on your skillet. Shake lightly or use the back of a spoon to spread your batter out a bit. If you have room, feel free to make more than 1 pancake at a time, but be careful not to crowd the pan.
  5. Cover your skillet with a lid and cook until bubbles begin to form on top. The covering is essential to fluffing the pancake so do NOT skip this part! Use a spatula to flip your pancake. Cook for an additional 30 seconds before removing from the pan. Continue until you have used all batter.
  6. For optional strawberry topping, muddle strawberries and combine with 3 tbs coconut milk. Add an additional strawberry and muddle if it is too thin for your liking. Plate your pancakes and add your strawberry topping. For extra flair, add a few extra sliced strawberries!



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The nutritional labels are a product of online calculators such as MyFitnessPal. While I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
Created using The Recipes Generator

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