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4 Ingredient Paleo Pancakes

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My 4 Ingredient Paleo Pancakes recipe is warm, fluffy, and makes for a well-rounded and healthy breakfast!


Hi Bold Bakers!

Imagine a big stack of warm and fluffy pancakes, made of 4 basic ingredients in the blender in minutes. Oh and they’re paleo, gluten free, dairy free, and have no added sugar! I know, it’s a breakfast miracle!

With this recipe you can have your pancakes and eat them too. Topped off with fresh fruit and my favorite sugar free maple syrup, these make for a very well-rounded breakfast or brunch that you can feel great about making and sharing with your kids, family, and friends!

What is Almond Flour?

Almond flour is simply almonds that have been ground into a fine powder.

While there are lots of different brands of almond flour that are great store bought, it can also be made super easily at home! Gemma’s recipe for Homemade Almond Flour has all the info you need to know, so if you’ve never tried almond flour, there’s no reason not to.

Also, almond flour is naturally free of gluten, high in fiber and healthy fats, making it one of my go-to’s for all my baking.

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How to Make Pancakes In The Blender

One of the best parts about my Paleo Pancakes recipe is that everything is made in the blender!  I love the ease of this, as I just throw all the ingredients in at once, in no particular order, and blitz. Set’em and forget’em! I often walk away while they’re blending.

After about 2 minutes, the eggs, almond flour, and banana form a lovely thick batter. Even though I kept my pancakes classic after the batter has formed — to keep the ingredient count low — feel free to add in berries, chocolate chips, or even rolled oats.

This recipe is a great base and one of my most favorite to make when breakfast rolls around. No need to measure several wet and dry ingredients out. You simply throw it all in a blender, food processor, or your magic bullet, and blitz away.

What If I Don’t Eat Eggs?

If you don’t eat eggs, have no fear, as a flax or chia eggs can be replaced in this recipe 1 for 1. This means if you’re vegan, or have an egg allergy, you can still whip up these fluffy pancakes in no time! Refer to my Egg Substitute Chart for guidance.

Pancake Toppings

To keep this breakfast low in sugar, I like to top my pancakes with a sugar free maple syrup, but feel free to use whatever you like. Additionally, I love things like tangy fresh fruit, banana, and even a little bit of nut butter.

Get creative here, because my Paleo Pancake recipe would be lovely with just about everything!

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4.05 from 20 votes
4 Ingredient Paleo Pancakes Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

My 4 Ingredient Paleo Pancakes recipe is warm, fluffy, and makes for a well-rounded and healthy breakfast!

Course: Breakfast
Cuisine: American
Servings: 2
Calories: 283 kcal
Author: Olivia Crouppen
Ingredients
  • 3 eggs
  • 1 1/2 cups (6oz/172g) almond flour
  • 1 medium ripe banana
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon vanilla extract, optional
Instructions
  1. Add all the ingredients into a blender or food processor. Blend for 1-2 minutes, stopping to scrape down the sides of the blender as necessary.

  2. Once the batter has formed heat a large non-stick pan over medium heat with a little bit of coconut oil. 

  3. Using a 1/4 measuring cup, scoop batter and pour into the center of the pan. 

  4. Allow the pancakes to cook for around 2 to 3 minutes on the first side or until the edges are firm and browned. Flip and cook for another minute on the other side. 

  5. remove the pancakes from the pan and repeat until all of the batter has been used. This recipe makes 5 pancakes 

  6. Top with sugar-free maple syrup and fresh fruit and enjoy!

  7. Cover and store left over pancakes in the fridge for up to 2 days. 

Nutrition Facts
4 Ingredient Paleo Pancakes Recipe
Amount Per Serving (2.5 pancakes)
Calories 283 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Potassium 329mg 9%
Total Carbohydrates 19g 6%
Dietary Fiber 4g 16%
Sugars 9g
Protein 15g 30%
Vitamin A 9%
Vitamin C 9%
Calcium 9%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

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Katherine Cowgill by Teren Oddo Oct. 2015

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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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22 Comments

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  1. Newbie on March 11, 2019 at 8:33 am

    I cant wait to try, switching out banana for pumpkin sounds yummy!! With some cinnamn, nutmeg allspice, and of course clove! But I am going to try it both ways to see which I like better! Will keep you posted! Thanks Gemma!

    • Gemma Stafford on March 11, 2019 at 9:17 am

      YUM, i love those additions!

  2. anotherBoldbaker on February 10, 2019 at 6:33 am

    Can i use oat flour instead of almond?

    • Gemma Stafford on February 11, 2019 at 1:17 am

      Hi Alexandra,
      I think yes! The issue will be the texture as the oats will take up the liquid ingredients in a different way. If you use milk you may need a little to ease out the batter, you will need to check this. Other than that I cannot see why it will not be good. It is a thick batter, be prepared!
      Gemma 🙂

      • anotherBoldbaker on February 11, 2019 at 9:13 am

        Thanks, i’m going to make this pancakes tonight

        • Gemma Stafford on February 12, 2019 at 9:43 am

          YAY Enjoy!

  3. Lara on January 18, 2019 at 4:07 am

    What can I use as a substitute for banana.I don’t eat apples as well so I can’t use applesauce

    • Gemma Stafford on January 18, 2019 at 8:51 pm

      Hi there, you could use pumpkin puree or sweet potato puree. Enjoy!

  4. Christina McLean on January 11, 2019 at 10:19 am

    Can I use coconut flour instead of almond flour?

    • Gemma Stafford on January 11, 2019 at 12:03 pm

      Hi! Yes you cant but it might not have the exact same texture. To do this i would use 1/2 cup of coconut flour. Enjoy!

  5. Andrea on January 10, 2019 at 1:34 pm

    What can I substitute for the banana?

    • Gemma Stafford on January 11, 2019 at 10:10 am

      Hi there, you can use applesauce instead if you’d like but they wont be quite as thick.

  6. Ashley on January 9, 2019 at 11:25 am

    These are delicious!!! Thank you for making this, Gemma xo!!

    • Gemma Stafford on January 9, 2019 at 4:58 pm

      It’s my pleasure!

  7. Jassandra A Sherwood on January 9, 2019 at 4:55 am

    Hey guys! Can I use an immersion blender to make these pancakes??

    • Gemma Stafford on January 9, 2019 at 5:00 pm

      Hi, yes, that will work too, enjoy!

  8. Kes on January 8, 2019 at 10:25 pm

    Any alternative to bananas? Extremely allergic.

    • Gemma Stafford on January 11, 2019 at 11:27 am

      Hi there, you can use apple sauce here instead.

  9. Christina McLean on January 8, 2019 at 8:38 pm

    Can you make this with coconut flour instead of almond flour?

    • Gemma Stafford on January 11, 2019 at 11:29 am

      Hi there, yes, they will come out slightly different in texture. If you’d like you can try that with about 1/2 cup of coconut flour. Let me know how you go!

  10. Carolyn on January 8, 2019 at 5:35 pm

    What can you substitute for the banana? Apple sauce?

    • Gemma Stafford on January 11, 2019 at 11:29 am

      Yes, that’s what i would suggest. Enjoy!

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