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Paleo Pancakes

Posted on Sep 20, 2014 | 2 comments

Paleo Pancakes

Paleo Pancakes

FINALLY, a great recipe for Paleo Pancakes has emerged from my little kitchen. I can’t tell you how hard it can be to get the right consistency down for gluten-free, grain-free paleo bread-like foods. Seriously, I have been working on a recipe for Paleo Pancakes for months now! It is one of the most requested items from my readers who send me requests to “paleo-tize” dishes. It’s not that I haven’t been trying friends, it’s just tricky, and I’m picky.


I need to share something that I have discovered which is very important about many paleo recipes which call for coconut milk. My friend Megan let me know that when she made these Paleo Pancakes, the finished batter was quite runny, and they cooked up more like crepes than pancakes. The taste was good, the texture; not so much. We went over each ingredient, me asking which brand and what source it was from, to figure out how she and I had such different cooking results, using the same recipe. When we got to the coconut milk, a light went on in our heads! That was it. Not all canned coconut milks have the same consistency or thickness. This doesn’t matter if your dish is a sauce, gravy, or anything else that stays in liquid form. However, for solid or semi-solid things like pancakes, muffins, or puddings, it matters a great deal.


Megan had been using an organic milk which comes in a BPA free can, which of course I encourage. However, for this recipe, the consistency was just too thin, making the batter too runny. These Paleo Pancakes will only turn out right if the milk thickness is the same as the full fat canned milk brands from Native Forest, or Thai Kitchen. Now that Megan helped me figure this out, I will definitely point out in all my recipes which ones need a specific type of canned coconut milk and which ones can be from any source.


These Paleo Pancakes freeze well, and can be popped in the toaster oven for a quick reheat before eating. I found them plenty sweet to eat without any extra syrup. Use your imagination to top them with anything your heart desires. In the pictures they are topped with a pat of butter, fresh raspberries and a drizzle of full fat coconut milk. They would also be great topped with my Paleo Vanilla Sauce, for a sweeter creamy flavor. Topping with my Paleo Rote Grütze, adds delicious sweet fruity flavor to them. Let me know what you come up with for toppings.


Paleo Pancakes


  • Prep time:  8 minutes
  • Cook time:  15 minutes
  • Servings:  4  (16, 4-inch pancakes)




(Payton’s Paleo 30 Day Challenge friendly if xylitol or stevia is used for sweetener)

1. In a large blender or a large mixing bowl using a hand mixer, combine all the wet ingredients.

2. Now add the dry ingredients to the same bowl, while continuously mixing for about 3 minutes.

3. Allow the batter to rest for at least 5 minutes while the frying pan is heating up so the starch and flax meal can fully expand and absorb liquid.


I hope you love these Paleo Pancakes; a yummy recipe that will please even the pickiest of paleo eaters in the family.


(A) I use the brand called SweetLeaf Liquid Stevia Sweet Drops because they use only cold water to extract the flavoring from the stevia leaves, no chemicals, no alcohols, no petroleum products, no enzymes. I use their liquid stevia, not their powdered product because the powdered contains inulin, which though it is a beneficial natural fiber, some people, especially those intolerant to some FODMAP foods, cannot digest inulin without experiencing lots of bloating and gas.






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  1. Karen

    I made the pancakes this morning using applesauce, stevia, almond meal and arrowroot flour as my options for this recipe. The pancakes were delicious and satisfying!! The texture was perfect, just as I remembered pancakes-only better!! Another hit Payton!!!

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