Gluten Free Paleo Pancakes for Grain Free Diets

Paleo pancakes are a special grain-free recipe that makes them the perfect breakfast for the Specific Carbohydrate Diet. For those avoiding gluten and grains or looking for GAPS pancakes for the GAPS diet, you are going to love this recipe.

My family enjoys eating breakfast for dinner and we especially love to have pancakes but it can be hard to find the perfect pancake for restricted diets like SCD or GAPS. This is especially true when you want to avoid ingredients like coconut flour and still make gluten-free, grain-free pancakes.

Paleo Pancakes

I find a lot of the recipes online for gluten-free pancakes are eggy or require a lot of almond flour which can make them dense and dry. I like a nice golden brown, fluffy, and light pancake that tastes sweet while still being refined sugar-free.

So, after some tweaking, I developed this paleo pancake recipe and since it only calls for a handful of simple ingredients, now we enjoy these pancakes made from bananas all of the time!

Paleo Pancake Ingredients 

The ingredients in this grain-free pancakes recipe allow you to indulge in this comfort food without the processed ingredients like sugar and grains.

Bananas– The bananas are the most important part of these gluten-free pancakes but if you are trying to cut down on natural sugars, you can read the substitutions section for other ideas to create fluffy paleo pancakes.

Eggs-The eggs in these paleo pancakes contribute to the fluffiness plus they work as a binding agent to hold the pancake ingredients together.

Baking Soda– This versatile kitchen staple, is a key player in this pancake recipe. Serving as a leavening agent, it contributes to the pancakes’ fluffiness by producing carbon dioxide gas.

Vanilla– I like to make my own or use one that only has organic glycerin and organic vanilla bean extractives in water when possible.

How to Make Paleo Pancakes

First, warm a griddle or frying pan to medium-high heat. Once it’s sufficiently hot, introduce ghee or coconut oil to your cooking surface to keep the pancakes from sticking to the surface.

Pro Tip: Cooking these pancakes right in the bacon grease after frying a slab adds a great flavor and greases the pan just fine.

Next, mash the bananas into a bowl, I leave a few chunks because I like the moisture it gives the pancakes but you can mash them completely for a flatter pancake.

Then, add the eggs, vanilla, and baking soda and mix well.

Next, add about a 1/4 cup of the pancake mixture to the heated frying pan in circle shapes, it helps if you have a pouring spout to form the circles.

After a couple of minutes, when the edges appear bubbly, execute a careful flip.

You can tell when they are ready by wedging a spatula underneath and if they are firm they are ready for flipping.

Cook the other side another 2-3 minutes and then serve warm.

Almond Flour Pancakes

To make these low carb you can swap out some ingredients. Instead of banana, use 1 & a 1/4 Cups of almond flour along with a 1/4 cup of milk of your choice. I use almond milk but you can use cashew milk or even water to make these paleo pancakes.

Also, keep in mind that finely ground blanched almond flour works best, and using almond meal is not recommended.

Pancake Topping Ideas

Top with fresh fruit or chocolate chips. These grain-free pancakes are also delicious when topped with honey or warm nut butter.

Storing Pancakes

To preserve leftover pancakes, ensure they reach room temperature before storage. Once cooled, individually wrap them in freezer-safe packaging and store them in either the refrigerator or freezer.

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