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Best Paleo Pancakes

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When you picture meals on the paleo diet, what do you see? We bet huge, fluffy stacks of golden pancakes aren't the first thing you imagine. Guess what though? Delicious paleo pancakes CAN BE YOURS, and we're here to show you how. Read on to discover why this pancake recipe is the only one you need to curb that early morning carb craving.

They've got hella protein. 

Did you know both almond flour and coconut flour are high in protein? It's true! That means, just like starting your day with eggs or yogurt, these pancakes will keep you full until lunch. Classic pancakes are more likely to give us a sugar crash by 10AM and a major case of the hangries by 11, so this is a welcomed change. (PS, if you're keto, and looking for a pancake recipe, you're in the wrong place! Check out our keto pancakes for a banana-less version you're sure to love.)

They're SO FLUFFY.

Thanks to a super simple technique that's common among all good pancake recipes, these little guys are fluffy AF. By whipping your egg whites until stiff peaks form, and then folding them into your batter, you create lots of tiny little air bubbles that give your cakes some serious lift as they cook. This means the texture is spot-on, like your favorite diner pancake. No flat flap-jacks here.

They come with a full serving of fruit.

The mashed bananas in this recipe are really working overtime. Besides the delicious flavor they provide (think: banana bread pancakes 😍) they also give these cakes amazing texture and a good dose of potassium to boot!

They're great topped with... anything.

These little guys are a blank slate. We love them classic, with butter and maple syrup, but there are sooo many options. Berries, nuts, seeds... anything goes. Pro tip: we love toasting the leftovers and topping them with some unsweetened almond butter. Who says pancakes can't be healthy? 😈

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Yields: 2 servings
Prep Time: 0 hours 15 mins
Total Time: 0 hours 30 mins

large eggs, separated


ripe bananas, mashed (about 1 c.)

1 c.

almond flour

3 tbsp.

coconut flour 

1 tsp.

baking powder

1/4 tsp.

ground cinnamon (optional)

Pinch kosher salt

Cooking spray

Butter, for serving

Maple syrup, for serving

Berries, for serving

  1. In a large bowl, whisk together egg yolks, bananas, almond flour, coconut flour, baking powder, cinnamon, (if using) and salt. In a separate large bowl using a hand or standing mixer, whip egg whites until stiff peaks form, 4 to 5 minutes.
  2. Gently fold whipped egg whites into batter until evenly combined.
  3. Grease a large nonstick pan with cooking spray and place over medium-low heat. Pour about 1/4-cup pancake batter onto the pan, spreading it out evenly. Cook until both sides are lightly golden. Serve with butter, maple syrup, and berries.

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