Easy Fluffy Paleo Pancakes (GF, DF, SF)

I created the recipe for these fluffy paleo pancakes on a Sunday when I had friends over brunch. Do you believe me if I tell you they went absolutely crazy about them?!

Firs of all, the presentation was killer (when people see berries they go nuts 😉 And second… well, I used a little trick (which I will explain below) to make sure these cute paleo pancakes were all perfectly circular and symmetrical and the final effect was BEAUTIFUL!

Like always, these fluffy paleo pancakes are gluten free, and Paleo compliant and if you are on the Autoimmune Protocol (AIP), but you have reintroduced eggs successfully, you can definitely enjoy them too!

“Paleo Pancakes” are a healthy breakfast or brunch food made without potential allergens or inflammatory ingredients such as: gluten, grains and dairy.

You can make paleo pancakes with all sorts of grain free flours and dairy free ingredients. Some make theirs with mashed banana and eggs. While some other people like to make their paleo pancakes with coconut flour (which in my opinion makes them a bit too dry and grainy).

To make the most fluffy paleo pancakes, I think you need a combination of cassava and tigernut flour, free range eggs and healthy dairy free fats, like coconut milk and coconut oil.

While Whole 30 is quite similar to Paleo, this diet explicitly excludes treats, even the ones which can be considered healthy and that are free from grains and dairy like these fluffy paleo pancakes. Unfortunately, if you are following the Whole 30 program, you cannot have these paleo pancakes.

Yes, you can definitely freeze these paleo pancakes and when you reheat them, they will be as fluffy as when they were just made. Double the recipe and freeze half of your paleo pancakes to have a delicious breakfast or brunch ready in seconds when you need it.

Now, let’s talk about the taste. One of my favorite ways to sweeten my treats in a healthy way is by using real fruit, sweet spices or superfood powders, which add a boost of nutrients to the recipe and make it taste even more delicious. Toppings also helps a lot in creating a more complex and well rounded flavor, so go heavy with those berries and coconut yogurt! 😉

To make sure I make the most fluffy paleo pancakes, I like to fry the batter in a very small pan (4.4″ diameter,) so that the edges of the pan hold the pancake batter tight and help it rise higher.

Whisking the eggs well until foamy also helps give your pancakes a fluffy consistency. And to make the texture even spongier, I like to add a bit of baking powder to the batter (I make my own combining 1 part of baking soda and 2 parts of cream of tartar, but you can use a regular aluminum free baking soda if you are not strictly paleo).

The answer is… YES and NO. I have tested a bunch of alternative egg free batters to give options to those who are following a vegan diet or are intolerant to eggs.

Keeping cassava in the ingredient list is what seems to create issues to texture of my pancakes. As I mentioned many times, baking is an extremely delicate process, and replacing even one ingredient that compromise the success of your recipe.

When using an egg replacement, such as a flax egg or a mashed banana, you might need to change the other ingredients of the recipe as well, so that they all go well together and allow you to create great consistency.

In the recipe card below, you’ll find the best vegan, egg free alternative to these pancakes I was able to create. I experimented with different flours, and I achieved the best consistency using a combination of gluten free oat flour and almond meal. This is NOT a grain free version, but still delicious and gluten free!

I can’t wait for you to try these crazy fluffy paleo pancakes, and since sharing is caring, make sure to share the recipe with your friends on Facebook!!

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Ciao, Ambra