I have been paleo for 3 months and discovered I couldn't enjoy my favorite breakfast...pancakes. I was temporarily relieved when I found paleo pancake recipes, but was disappointed because I couldn't find one that would stay together when flipped, didn't have a real eggy flavor, and had the mouthfeel of a real wheat pancake. I experimented and it took 4 tries, so I call it pancake V4. These pancakes stay together and have the texture you are looking for.


Recipe Summary

10 mins
10 mins
20 mins
6 pancakes


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine eggs, egg whites, almond milk, vanilla extract, coconut sugar, and gelatin in a large bowl.

  • Combine coconut flour, tapioca flour, almond flour, and salt in a separate bowl. Fold into the egg mixture and mix to just combine. Add arrowroot flour to thicken batter, if desired.

  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Cook's Note:

I like my batter thick, so after I mix it together, I thicken with arrowroot flour until the batter is just right for me. If you let the batter sit overnight in the fridge, it will thicken all by itself as well.

Nutrition Facts

447 calories; protein 22.4g; carbohydrates 34.3g; fat 24.8g; cholesterol 279mg; sodium 566.4mg. Full Nutrition