Soft and fluffy inside and golden brown outside, these Easy Paleo Pancakes are so tasty you’ll never guess they’re dairy-free, gluten-free, and grain-free.
Many paleo pancake recipes I’ve tried turn out gritty, fragile, or dry. These Easy Paleo Pancakes are different: tender, cohesive, and pleasantly textured. I call them “Marcela’s Paleo Pancakes,” after my sister-in-law who shared this simple four-ingredient formula.
What You Need for Easy Paleo Pancakes
Unlike many paleo pancake recipes that mix several nut flours and specialty milks, this version uses just a few common ingredients:
- Tapioca starch: Extracted from the cassava root, tapioca starch gives these pancakes a springy, slightly chewy texture that resembles glutinous flour. It’s neutral in flavor and usually more affordable than almond or coconut flour. You also use less of it to achieve the desired consistency.
- Eggs: Eggs act as the binder and help set the pancakes while cooking.
- Banana: Ripe, soft bananas supply natural sweetness, moisture, and structure. Overripe bananas with brown spots are ideal because their concentrated flavor and soft texture blend smoothly. If you prefer not to use banana, mashed sweet potato or puréed pumpkin makes a good substitute.
- Vanilla extract: Optional, but it adds a pleasant aroma and depth of flavor. Omit it if you don’t have any on hand.
- Paleo protein powder: Also optional. A scoop adds protein and helps the pancakes feel more substantial.
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Marcela’s Easy Paleo Pancakes
Soft, fluffy, and golden brown, these Easy Paleo Pancakes are so good you’ll never guess they’re dairy-free, gluten-free and grain-free.
Prep Time: 5 minutes
Cook Time: 6 minutes
Servings: 1 serving
Ingredients
- 1 large egg
- 1 ripe banana, the mushier the better
- 2 level tbsp tapioca flour
- 1/8 teaspoon organic vanilla extract
- 1/2 scoop paleo protein powder, optional
Instructions
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Thoroughly combine all ingredients in a mixing bowl until smooth and evenly mixed.
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Heat a non-stick skillet over medium-low and lightly grease. Using a ladle or measuring cup, pour batter into the pan to form pancakes.
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Cook about 2 minutes per side, or until each side is golden brown and the pancake holds together when flipped.
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Transfer pancakes to a plate and serve warm with your favorite toppings, such as fresh fruit, nut butter, or a drizzle of maple syrup if desired.
Tried this recipe? Leave a comment below!