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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 banana 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 banana pancakes 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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4.16 from 38 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. 

Watch the Recipe Video!

Nutrition Facts
4 Ingredient Paleo Pancakes Recipe
Amount Per Serving (2.5 pancakes)
Calories 283 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Potassium 329mg9%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 9g10%
Protein 15g30%
Vitamin A 450IU9%
Vitamin C 7.4mg9%
Calcium 90mg9%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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Meet Gemma

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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75 Comments

Write a Comment and Review

  1. Dede on July 20, 2019 at 6:48 am

    The pancakes and so many other recipes you have shared work without a hitch for me. The chocolate cupcakes are the closest recipe to the real deal we have ever tried since going gluten free. The icing is so luscious and so satisfying. At times I will grind up dates with the liquid or eggs in recipes instead of sugar and it works quite well. Thanks for opening up my world to far more variety in our foods using high quality ingredients. Also Gemma I like listening to you on the videos such an enjoyable accent. Thanks again. Great website!

    • Gemma Stafford on July 22, 2019 at 2:48 am

      Hi Dede,
      well, this is praise indeed! thank you so much for your kind words. I am delighted that you are making these recipes your own too. It is interesting how we can adjust sugars in a recipe, and fruit purees, like dates/date syrup, applesauce/banana puree are a terrific substitute for both sugar and eggs in some recipes. Thank you for this input, it will be of help to others.
      The accent is unavoidable! haha, you can hear lots of this if you get the chance to visit Ireland, where you will be made really welcome.
      Thank you for being in touch,
      Gemma 🙂

      • Dede on July 22, 2019 at 5:19 am

        I was surprised to receive such a lovely reply so quickly. Thanks for taking the time to write to me and one day my husband and I will travel to Ireland and parts of the UK that offer such breathtaking countrysides and kindly people. 😊

        • Gemma Stafford on July 22, 2019 at 3:40 pm

          Enjoy you vacation!!! I’m sure you will have a lovely time as we are known to be good hosts.

          Best,
          Gemma.

  2. Donald on July 17, 2019 at 11:51 am

    I love these Pancakes

  3. Ashley on June 23, 2019 at 5:16 am

    Hi, I love these but my 2.5 year old didn’t seem to enjoy them so much. I think the banana flavor is too strong, even though he likes bananas 🙄 Anyways, if I used apple sauce instead how much would I use?

    • Gemma Stafford on June 23, 2019 at 10:25 am

      Hi Ashley! yes you can use applesauce or pumpkin puree instead. Just add enough for it to reach the same consistency as the batter in the video. Happy baking! Gemma 😊

  4. Megan on June 22, 2019 at 7:45 am

    I doubled recipe and it’s a dough not batter. What do i add to thin it out?

    • Gemma Stafford on June 23, 2019 at 9:16 am

      Hi Megan! Yes great question. You absolutely add a little more coconut milk to thin it out.

      Happy Baking!
      Gemma.

  5. Dawn Fike on May 30, 2019 at 8:52 am

    Gemma ,
    I’m sensitive to nuts can I use coconut flour instead? This looks really good would like to try this on my kiddos.

    Thank you,
    Dawn FIKE

    • Gemma Stafford on May 30, 2019 at 11:28 pm

      Hi Dawn,

      Yes you can use coconut flour instead. It ‘should’ be 1:1 swap but you will be the best judge as you make it.

      Best,
      Gemma.

  6. Kelly on May 25, 2019 at 7:15 am

    We just made these and loved them! Any idea if they freeze okay?

    • Gemma Stafford on May 27, 2019 at 7:33 am

      Yay!!! I’m thrilled to hear that! Best if you only keep frozen for 2 weeks. They really are best eaten straight away.

      Thanks for trying it out.
      Best,
      Gemma.

  7. Tracy on May 2, 2019 at 2:35 am

    What else can I substitute for the banana? I prefer not to use applesauce or pumpkin. I saw other recipies that added milk or water. What do you recommend.

    • Gemma Stafford on May 2, 2019 at 4:14 am

      Hi Tracy,
      The banana in this recipe is for the flavor and added nutrition. If you do not like banana you can omit it, all will be well,
      Gemma 🙂

  8. Gemma Stafford on April 25, 2019 at 9:10 pm

    Yes absolutely. Make them as thin as you would like.

    Best,
    Gemma.

  9. Gemma Stafford on April 25, 2019 at 8:45 pm

    Yes great question. You absolutely add a little more coconut milk to thin it out.

    Happy Baking!
    Gemma.

  10. Gemma Stafford on April 25, 2019 at 8:43 pm

    Yes great question. Yo absolutely add a little more coconut milk to thin it out.

    Happy Baking!
    Gemma.

  11. Amelia on April 15, 2019 at 2:41 pm

    if I’m making this vegan, Would i sub 3 flax eggs for the 3 eggs? Thank you

    • Gemma Stafford on April 15, 2019 at 4:16 pm

      Hi, yes exactly ;D

  12. Nisi on April 14, 2019 at 11:28 am

    Gemma do you have any keto recipes? Raspberry meringues recipe would like to make it Keto

  13. Nisi on April 14, 2019 at 11:25 am

    Gemma do you have any keto recipes?

  14. Chiara on April 3, 2019 at 2:59 am

    Sorry, just to be more clear about my previous comment 🙂 If this recipe is for 5 pancakes, shouldn’t the nutrition info be referred to just 1 pancake (only the almond flour is more than 600Kcal per 100g). Thanks!

    • Gemma Stafford on April 4, 2019 at 4:34 am

      Hi Chiara,
      I suppose it could be described as such, and then it is just math! That would give an indication of 113 calories per pancake. Given that this is not an exact science, and pancakes can vary in size, nutritional information is just an indication.
      I hope I am understanding you, let me know,
      Gemma 🙂

      • Chiara on April 4, 2019 at 3:03 pm

        Thank you so much Gemma!
        What I meant was, the total calories for the full recipe are around 1310 (180 for 3 eggs, around 100 for the banana and 1040 for 170g of almond flour), therefore considering 5 pancakes, each pancake should have around 262 calories (1310/5).
        Tell me if I am getting something wrong! 🙂
        And as always, YOU ARE GREAT! :*

        • Gemma Stafford on April 5, 2019 at 12:52 pm

          Ah, thank you for sharing your calculations!

  15. Chiara on April 3, 2019 at 2:54 am

    How many pancakes will I obtain with this recipe? 5 as in the video? Thanks!

    • Gemma Stafford on April 4, 2019 at 4:14 am

      Hi Chiara,
      This depends on the size, but you should get 5 2oz/226g pancakes from this mix.
      I hope this is of help,
      Gemma 🙂

  16. Deb Eberhardy on April 2, 2019 at 4:18 pm

    I’m on a diet that doesn’t allow anything but. Is thier a substitute I can use? These look yummy

    • Gemma Stafford on April 3, 2019 at 2:24 am

      Hi Deb,
      I am not sure what you are not allowed! Let me know and we will work it out,
      Gemma 🙂

    • Debra Eberhardy on April 3, 2019 at 4:51 am

      Anything nut. sorry I typed the words and didn’t spell check first before send. So I need an alternative to the flour portion. Thank you

      • Gemma Stafford on April 5, 2019 at 3:59 pm

        Hi, no worries, you can use an oat flour here the texture might be slightly different but they will still be yummy!

  17. Chiara on April 2, 2019 at 6:31 am

    Hello!
    Is it possible to substitute the almond flour with normal flour or others, or the taste would change in worse? What would you suggest?

    Thank you!

    • Gemma Stafford on April 2, 2019 at 9:33 am

      Hi, i would not suggest that as it will change the texture.

      • Kathryn on April 15, 2019 at 4:52 pm

        I love how simple this is! My mother is allergic to almonds though. I know substituting the flour will change this drastically. Any thoughts as to what gluten-free flour would still be delicious?

        • Gemma Stafford on April 16, 2019 at 5:06 pm

          I’m delighted to hear that, you can use a gluten free AP, oat flour or another ground nut if you’d like.

  18. Elizabeth on April 1, 2019 at 12:19 pm

    I’d love to see a recipe for sugar free or low sugar syrup.

    • Gemma Stafford on April 2, 2019 at 10:31 am

      That’s a great idea! Thank you, we’ll have to work on that!

  19. Teresa on April 1, 2019 at 10:22 am

    Hi Gemma, i made it for my grand sin and he loves it, do you think that for the next one can replace the banana with some vegetable puree? salty pancake

    • Gemma Stafford on April 1, 2019 at 10:49 am

      Oh, that’s a great idea, if you give it a try let me know how you go!

  20. Granny Bees on March 31, 2019 at 6:31 pm

    These look fantastic. I would like to substitute pumpkin instead of banana (I’m allergic to bananas). How much pureed pumpkin would I use?

    • Gemma Stafford on April 1, 2019 at 10:58 am

      Hi, i think you could use 1/2 cup of pumpkin, great idea!

      • Granny Bees on April 1, 2019 at 2:12 pm

        Great! Thanks much~

  21. Mary on March 31, 2019 at 10:56 am

    If I can’t eat all of them…can they be frozen for another day?

    • Gemma Stafford on March 31, 2019 at 2:25 pm

      yes they freeze well. Just wrap them up in cling wrap or foil.

      best,
      Gemma.

      • Madhu on April 18, 2019 at 6:22 am

        By freezing, do you mean popping them in the freezer or should they be stored just in the refrigerator?

        • Gemma Stafford on April 19, 2019 at 2:19 am

          Hi Madhu,
          Freezing means storing in the freezer, frozen. It really depends on how long you wish to keep them. Overnight in the fridge, longer term in the freezer.
          Gemma 🙂

      • Mary on June 23, 2019 at 12:09 pm

        I finally tried them today. Instead of two I made four moderate sized pancakes. They tasted good. Maybe next time I will add a little Stevia to the batter, then I don’t have to add much of a topping to make them into something of a dessert.

        • Gemma Stafford on June 24, 2019 at 3:12 am

          Hi Mary,
          good! I am delighted to hear this. That is the idea, get the recipes to suit your own taste.
          Thank you for being in touch,
          Gemma 🙂

  22. Anna on March 29, 2019 at 10:01 am

    Absolutely the best Palo pancakes I’ve ever made! Super fluffy and tasty. I didn’t add any vanilla this time but I think that vanilla extract is a must. My banana wasn’t sweet enough so I added little bit stevia. Next time I will try some cinnamon too. This recipe is definitely a winner. Will make it again. Thank you.

    • Gemma Stafford on March 31, 2019 at 2:42 pm

      I’m absolutely thrilled to hear that, Anna!! Really glad you liked it.

      Best,
      Gemma.

  23. 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!

  24. 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!

  25. 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!

  26. 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!

  27. 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.

  28. 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!

  29. 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!

  30. 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.

  31. 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!

  32. 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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