Why Breakfast for Dinner is the Best—and These Paleo Pancakes Prove It
Let’s be honest: breakfast has never been just for the mornings.
There’s something magical about breakfast foods that transcends time. Fluffy pancakes after a long day? Yes, please. A cozy weekend brunch on a Tuesday night? Absolutely. Whether it’s first thing in the morning with the sun coming up or last thing at night when the kids are finally asleep—breakfast always hits the spot.
And these Best Paleo Pancakes? They’re the perfect excuse to break out the skillet any time of day.
I created this recipe for those moments when you want something warm, comforting, and satisfying—but still simple, clean, and quick to whip up. No gluten, no dairy, no refined sugar. Just wholesome ingredients, a few minutes of prep, and a stack of golden, fluffy perfection.
What Makes These Pancakes So Good?
These pancakes are:
Light and fluffy thanks to a blend of almond, tapioca, and coconut flour.
Naturally sweetened with a touch of honey or maple syrup.
Easy to make (seriously—you’ll be done in under 15 minutes).
Perfect for kids and adults alike.
Totally freezable, so you can meal prep and enjoy them all week long!
My secret weapon? A splash of vinegar! It might sound odd, but it’s the trick to making these pancakes extra fluffy. I use white wine vinegar, but apple cider vinegar or even lemon juice works in a pinch.
Pro tip: I’m low-key obsessed with my pancake pen. It makes perfectly round pancakes every time, which is especially great if you’re cooking for little ones who will notice if one is “weird looking.” 😆
Paleo Pancake Recipe
Dry Ingredients:
½ cup almond flour (super-fine from blanched almonds is best!)
⅓ cup tapioca flour
¼ cup coconut flour
½ tsp baking soda
¼ tsp salt
Wet Ingredients:
4 large eggs
¼ cup almond milk
1 tbsp honey or maple syrup
1 tsp white wine vinegar (or any vinegar)
1 tsp vanilla extract
Ghee, butter, or coconut oil for the skillet
Instructions:
Whisk all dry ingredients together in a bowl.
In another bowl, whisk the wet ingredients.
Combine the wet with the dry and mix until smooth.
Heat your skillet on medium-high and coat with your choice of fat.
Spoon batter into small rounds—about 3–4 inches wide is ideal. Cook 2–3 minutes on the first side, flip, then another 1–2 minutes on the other.
Serve warm with your favorite toppings: bananas, berries, nut butter, or classic maple syrup.
Make Them Ahead!
This recipe easily doubles—and trust me, you’ll want leftovers. Just pop the extras in the freezer, then reheat in the toaster or microwave whenever the pancake craving strikes (a.k.a. always).
Whether it’s Saturday morning or Wednesday night, breakfast will always be my favorite meal—and with these paleo pancakes, it’s easier than ever to enjoy it whenever you want.
Happy flipping! 🥞✨
