30+ Delicious Saturday Paleo Pancake Recipes to Start Your Day Right

Saturday mornings are the perfect time to slow down and treat yourself to a hearty, satisfying breakfast.

But if you’re following a paleo diet, you may find yourself searching for recipes that align with your healthy lifestyle.

Paleo pancakes are a wonderful alternative to traditional pancakes made with refined flour.

They’re made with wholesome ingredients like almond flour, coconut flour, and natural sweeteners, ensuring you can enjoy a delicious stack without compromising your diet.

Whether you crave something sweet and fruity, savory and herbaceous, or even something spicy and seasonal, this collection of 30+ paleo pancake recipes has something for everyone.

From classic flavors to creative new combinations, these recipes are not only grain-free but also packed with nutrients to fuel your day.

Get ready to make your Saturday mornings even more special with a plate of fluffy, paleo-friendly pancakes that will make you feel good inside and out.

30+ Delicious Saturday Paleo Pancake Recipes to Start Your Day Right

Paleo pancakes are a fantastic way to kick off your weekend with a meal that’s both delicious and nourishing.

With so many options to choose from, you’ll never run out of ways to enjoy this breakfast favorite.

Whether you’re in the mood for a classic banana pancake or something more adventurous like pumpkin spice or zucchini herb pancakes, there’s a recipe here to suit every taste.

By using simple, nutrient-dense ingredients, these pancakes are not only easy to prepare but also pack in the vitamins, minerals, and healthy fats your body needs.

So, next Saturday, why not swap out the traditional stack for a paleo pancake breakfast?

It’s a delicious way to enjoy a healthier start to your day while still indulging in the flavors you love.

Almond Flour Paleo Pancakes

These almond flour pancakes are a delicious and wholesome twist on traditional pancakes. Made with almond flour, they are naturally gluten-free and provide a rich, nutty flavor that’s perfect for a paleo breakfast. They cook up light and fluffy, with a slightly crispy edge, making them ideal for anyone looking to avoid grains while still enjoying a classic breakfast treat. You can top them with fresh berries, a drizzle of honey, or your favorite paleo-friendly syrup for an extra touch of sweetness.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tbsp coconut oil, melted
• 1 tsp baking powder (ensure it’s paleo-friendly)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, whisk together the almond flour, baking powder, and salt.
2. In another bowl, beat the eggs and add the almond milk, coconut oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until well combined.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side or until golden brown.
6. Serve with your favorite paleo toppings such as fresh fruit or a drizzle of maple syrup.

These almond flour pancakes are a great option for a satisfying, grain-free breakfast. They’re simple to make, and the almond flour gives them a moist and tender texture that will keep you full for hours. They can be customized with various toppings to suit your tastes, making them a versatile option for any paleo breakfast table.

Coconut Flour Paleo Pancakes

If you’re looking for a light, fluffy pancake option with a tropical flair, these coconut flour pancakes are a must-try. Coconut flour is incredibly absorbent, so a small amount goes a long way, resulting in a dense yet airy texture that’s perfect for pancakes. They are naturally grain-free and packed with healthy fats from coconut, which will keep you feeling satisfied. These pancakes are ideal for those who love the subtle sweetness of coconut and prefer a paleo-friendly breakfast without sacrificing taste.

Ingredients:

• 1/4 cup coconut flour
• 4 large eggs
• 1/2 cup unsweetened coconut milk
• 1 tbsp coconut oil, melted
• 1 tsp baking soda
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a bowl, mix together the coconut flour, baking soda, and salt.
2. In another bowl, whisk the eggs, coconut milk, melted coconut oil, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients and mix well. The batter will be thick.
4. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
5. Spoon about 2 tbsp of batter onto the skillet for each pancake, spreading it out slightly with the back of the spoon.
6. Cook for 2-3 minutes on each side or until golden brown.
7. Serve with your favorite paleo toppings, such as shredded coconut, fresh mango, or a drizzle of honey.

These coconut flour pancakes offer a unique texture and flavor that sets them apart from traditional pancakes. The coconut flour gives them a subtle sweetness, and they are perfect for anyone following a paleo diet. Enjoy them as a special weekend breakfast, or make a batch ahead for a quick, nutritious meal throughout the week.

Sweet Potato Paleo Pancakes

Sweet potato pancakes are a hearty, nutrient-packed alternative to the usual breakfast options. They combine the sweetness of roasted sweet potatoes with the wholesome benefits of almond flour, creating a balanced and satisfying meal. These pancakes are not only paleo-friendly but also a great source of vitamins, fiber, and healthy carbohydrates. They are perfect for fueling your morning and can be topped with nut butter or maple syrup for added richness.

Ingredients:

• 1/2 cup mashed cooked sweet potato
• 1/2 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt
• Coconut oil for greasing the skillet

Instructions:

1. In a bowl, combine the mashed sweet potato, almond flour, eggs, almond milk, cinnamon, vanilla extract, and salt.
2. Stir the mixture until smooth and well-combined.
3. Heat a non-stick skillet over medium heat and grease with a small amount of coconut oil.
4. Spoon about 1/4 cup of batter into the skillet for each pancake.
5. Cook for 3-4 minutes on each side, or until golden brown and cooked through.
6. Serve with toppings of your choice, such as almond butter, fresh berries, or a drizzle of honey.

These sweet potato pancakes are an excellent choice for anyone looking for a paleo breakfast that’s both satisfying and nourishing. The sweet potato adds a natural sweetness and depth of flavor, while the almond flour keeps the pancakes light and fluffy. Whether you’re enjoying them on a lazy Saturday morning or serving them as a healthy brunch option, these pancakes are sure to please everyone at the table.

Banana Paleo Pancakes

These banana paleo pancakes are a great way to enjoy a naturally sweet and healthy breakfast. The bananas not only provide sweetness but also add moisture and a soft texture to the pancakes, while the almond flour ensures they stay light and grain-free. This recipe is quick to make, and the pancakes are filling and satisfying, making them an ideal choice for a wholesome start to your day. You can top them with extra banana slices, coconut flakes, or a drizzle of maple syrup for a delightful treat.

Ingredients:

• 2 ripe bananas, mashed
• 2 large eggs
• 1/2 cup almond flour
• 1/4 tsp cinnamon
• 1/4 tsp baking powder
• 1/2 tsp vanilla extract
• Coconut oil for greasing the skillet

Instructions:

1. In a bowl, mash the ripe bananas until smooth.
2. Add the eggs, almond flour, cinnamon, baking powder, and vanilla extract, mixing until well combined.
3. Heat a non-stick skillet over medium heat and grease with coconut oil.
4. Pour about 1/4 cup of batter for each pancake, cooking for 2-3 minutes on each side or until golden brown.
5. Serve with your favorite paleo-friendly toppings like sliced bananas, almond butter, or a drizzle of maple syrup.

Banana pancakes are always a crowd-pleaser, and this paleo version offers the same delicious taste without any grains. The ripe bananas add a natural sweetness that complements the nutty flavor of the almond flour. These pancakes are also a great way to use up overripe bananas, making them both a delicious and practical breakfast option.

Blueberry Paleo Pancakes

If you’re looking for a fruity twist on paleo pancakes, these blueberry pancakes are a fantastic choice. The blueberries add a burst of flavor and antioxidants to each bite, while the almond flour ensures the pancakes are soft, fluffy, and grain-free. These pancakes are perfect for a nutritious breakfast that doesn’t compromise on taste. Serve them with a handful of fresh berries or a drizzle of honey for a delightful morning meal.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup fresh or frozen blueberries
• Coconut oil for greasing the skillet

Instructions:

1. In a large bowl, mix the almond flour, baking powder, and salt.
2. In another bowl, whisk the eggs and almond milk. Add the vanilla extract and stir well.
3. Pour the wet ingredients into the dry ingredients and mix until fully combined.
4. Gently fold in the blueberries, being careful not to break them.
5. Heat a non-stick skillet over medium heat and grease with coconut oil.
6. Spoon about 2 tbsp of batter per pancake and cook for 2-3 minutes on each side until golden brown.
7. Serve with additional fresh blueberries and a drizzle of honey or your favorite paleo-friendly syrup.

These blueberry paleo pancakes are a great way to incorporate fruit into your breakfast while still staying true to your paleo diet. The sweet, tangy blueberries pair perfectly with the nutty almond flour base, creating a satisfying and delicious meal. Whether enjoyed alone or with extra toppings, these pancakes are sure to become a weekend favorite.

Chocolate Paleo Pancakes

For those who love a bit of indulgence with their paleo breakfast, these chocolate pancakes are the perfect choice. Made with almond flour and cacao powder, these pancakes are rich and satisfying, offering the deep flavor of chocolate without any refined sugars or grains. They’re a great way to enjoy a decadent treat while still sticking to your paleo diet. You can top them with fresh berries or a dollop of coconut cream for an extra luxurious breakfast experience.

Ingredients:

• 1 cup almond flour
• 2 tbsp cacao powder (unsweetened)
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• Coconut oil for greasing the skillet

Instructions:

1. In a bowl, whisk together the almond flour, cacao powder, baking powder, and salt.
2. In another bowl, whisk the eggs, almond milk, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until smooth.
4. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
5. Spoon about 1/4 cup of batter for each pancake, cooking for 2-3 minutes per side or until golden brown.
6. Serve with your favorite toppings, such as fresh berries, coconut cream, or a drizzle of paleo-friendly chocolate syrup.

These chocolate paleo pancakes are the perfect way to satisfy a sweet tooth while still staying within your paleo lifestyle. The cacao powder provides a rich, chocolatey flavor that pairs beautifully with almond flour’s natural nuttiness. Top them with fresh fruit for a balance of sweetness and enjoy a delightful breakfast treat that feels like dessert.

Pumpkin Paleo Pancakes

Pumpkin pancakes are a fall-inspired favorite that’s perfect for any time of the year. These pancakes are made with a combination of almond flour and canned pumpkin, making them naturally grain-free and packed with nutrients. The pumpkin gives them a soft, moist texture, while the spices like cinnamon and nutmeg provide a warm, comforting flavor. These pancakes are perfect for a cozy weekend breakfast and can be served with toasted pecans, coconut cream, or a drizzle of maple syrup.

Ingredients:

• 1/2 cup canned pumpkin puree
• 1/2 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• Coconut oil for greasing the skillet

Instructions:

1. In a bowl, whisk together the pumpkin puree, almond flour, eggs, almond milk, cinnamon, nutmeg, vanilla extract, and baking powder.
2. Mix until the batter is smooth and well-combined.
3. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
4. Spoon about 1/4 cup of batter for each pancake and cook for 2-3 minutes on each side until golden brown.
5. Serve with your favorite toppings, such as toasted pecans, coconut cream, or a drizzle of maple syrup.

These pumpkin paleo pancakes are the perfect autumn-inspired breakfast, but they can be enjoyed year-round. The pumpkin adds a rich texture and natural sweetness, while the spices make them feel like a comforting treat. Whether you’re enjoying them with family or prepping them for the week, these pancakes are sure to become a go-to favorite.

Zucchini Paleo Pancakes

Zucchini paleo pancakes are a savory twist on the classic pancake recipe. Packed with vegetables, these pancakes are not only nutritious but also full of flavor. The zucchini adds moisture and a mild flavor, while the almond flour helps to keep them light and fluffy. They’re a great option for anyone looking for a low-carb, grain-free breakfast that’s both satisfying and healthy. Serve these pancakes with avocado, smoked salmon, or a sprinkle of nutritional yeast for an extra savory touch.

Ingredients:

• 1 medium zucchini, grated
• 1 cup almond flour
• 2 large eggs
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp baking powder
• Salt and pepper to taste
• Coconut oil for greasing the skillet

Instructions:

1. Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel or paper towels.
2. In a bowl, combine the grated zucchini, almond flour, eggs, garlic powder, onion powder, baking powder, salt, and pepper.
3. Mix until everything is fully incorporated into a thick batter.
4. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
5. Spoon about 2 tbsp of batter per pancake, pressing down slightly to form small pancakes. Cook for 2-3 minutes on each side or until golden brown.
6. Serve with avocado, smoked salmon, or your favorite savory toppings.

These zucchini pancakes are a fantastic way to add more vegetables to your diet without sacrificing flavor. The zucchini provides a mild, slightly sweet flavor, while the almond flour ensures the pancakes remain soft and fluffy. They make an excellent breakfast or even a savory snack option.

Apple Cinnamon Paleo Pancakes

These apple cinnamon paleo pancakes combine the warmth of cinnamon with the sweetness of apples for a delightful and nourishing breakfast. The apples provide natural sweetness and moisture, while the cinnamon adds a comforting, aromatic touch. With almond flour as the base, these pancakes remain grain-free and light, making them a healthy option for anyone following a paleo diet. You can top them with fresh apple slices, nuts, or a drizzle of maple syrup to enhance the flavors.

Ingredients:

• 1 medium apple, peeled and finely chopped
• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• Coconut oil for greasing the skillet

Instructions:

1. Peel and chop the apple into small pieces.
2. In a large bowl, combine the almond flour, cinnamon, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, and vanilla extract. Add the chopped apple to the wet ingredients.
4. Pour the wet mixture into the dry ingredients and stir until combined.
5. Heat a non-stick skillet over medium heat and grease with coconut oil.
6. Spoon about 2 tbsp of batter for each pancake. Cook for 2-3 minutes on each side until golden brown and cooked through.
7. Serve with fresh apple slices, chopped nuts, or a drizzle of maple syrup.

These apple cinnamon pancakes offer a comforting and naturally sweet breakfast. The combination of apples and cinnamon brings a warm, inviting flavor, while the almond flour ensures the pancakes are soft and light. They’re perfect for a cozy weekend breakfast or a quick meal throughout the week.

Spiced Pear Paleo Pancakes

Spiced pear paleo pancakes bring a unique and fragrant flavor to your breakfast table. The pears provide a juicy sweetness, while the warm spices like cinnamon and nutmeg create an aromatic backdrop. Almond flour is used as the base, making the pancakes soft, tender, and grain-free. These pancakes are perfect for anyone craving a nutrient-packed, naturally sweet breakfast. Serve them with fresh pears or a sprinkle of crushed nuts to add a bit of crunch.

Ingredients:

• 1 ripe pear, peeled and chopped
• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• Coconut oil for greasing the skillet

Instructions:

1. Peel and chop the pear into small chunks.
2. In a bowl, mix the almond flour, cinnamon, nutmeg, baking powder, and a pinch of salt.
3. In another bowl, whisk the eggs, almond milk, and vanilla extract.
4. Fold the chopped pears into the wet ingredients.
5. Pour the wet mixture into the dry ingredients and stir until combined.
6. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
7. Spoon about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes on each side until golden brown.
8. Serve with fresh pear slices or crushed nuts for added texture.

These spiced pear pancakes are a delightful and flavorful twist on traditional pancakes. The sweetness from the pears pairs wonderfully with the warm spices, creating a comforting breakfast that’s both satisfying and nutritious. They’re perfect for a special weekend breakfast or an everyday paleo-friendly treat.

Carrot Cake Paleo Pancakes

If you love carrot cake, you’ll enjoy these paleo carrot cake pancakes. Packed with shredded carrots, cinnamon, and nutmeg, these pancakes have all the flavors of a classic carrot cake but in a healthier, grain-free version. Almond flour provides the base, making these pancakes light, fluffy, and grain-free, while the carrots add natural sweetness and moisture. Top them with coconut cream or chopped walnuts for an extra touch of indulgence.

Ingredients:

• 1 cup almond flour
• 1/2 cup shredded carrots
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• Coconut oil for greasing the skillet

Instructions:

1. In a bowl, mix the almond flour, cinnamon, nutmeg, baking powder, and salt.
2. In another bowl, whisk the eggs, almond milk, and vanilla extract.
3. Add the shredded carrots to the wet ingredients and stir well.
4. Pour the wet mixture into the dry ingredients and mix until combined.
5. Heat a non-stick skillet over medium heat and grease with coconut oil.
6. Spoon about 1/4 cup of batter for each pancake and cook for 2-3 minutes on each side until golden brown.
7. Serve with coconut cream, chopped walnuts, or a drizzle of maple syrup.

These paleo carrot cake pancakes are a delicious, nutrient-dense option for anyone craving the flavors of carrot cake without the refined sugars or grains. The combination of shredded carrots, spices, and almond flour creates a light and moist pancake that tastes indulgent yet healthy. They’re perfect for a breakfast that feels like dessert.

Chocolate Banana Paleo Pancakes

These chocolate banana paleo pancakes are a perfect balance of rich chocolate and the natural sweetness of bananas. Made with almond flour, they are soft, fluffy, and completely grain-free. The bananas not only provide sweetness but also keep the pancakes moist, while cocoa powder delivers a deep, chocolaty flavor. These pancakes are ideal for a weekend breakfast or a special treat. Top them with a dollop of almond butter or a sprinkle of dairy-free chocolate chips for an extra indulgent experience.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup almond flour
• 2 large eggs
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• Coconut oil for greasing the skillet

Instructions:

1. In a bowl, mash the ripe bananas until smooth.
2. Add the almond flour, cocoa powder, eggs, vanilla extract, baking powder, and salt to the mashed bananas. Stir until the batter is smooth and combined.
3. Heat a non-stick skillet over medium heat and grease with coconut oil.
4. Spoon about 2 tbsp of batter for each pancake and cook for 2-3 minutes on each side until golden brown and cooked through.
5. Serve with almond butter, a sprinkle of dairy-free chocolate chips, or your favorite toppings.

These chocolate banana paleo pancakes are a deliciously indulgent breakfast that satisfies your sweet tooth without compromising on health. The combination of ripe bananas and cocoa powder makes each bite rich and flavorful, while the almond flour keeps them light and fluffy. It’s the perfect treat for any chocolate lover following a paleo diet.

Blueberry Coconut Paleo Pancakes

For a fruity and tropical twist, these blueberry coconut paleo pancakes are a must-try. The sweetness of fresh blueberries pairs perfectly with shredded coconut, creating a satisfying and nutrient-packed breakfast. Almond flour serves as the base, making them light and fluffy without the grains. These pancakes are an excellent way to start your day with antioxidants and healthy fats. Serve with extra blueberries, shredded coconut, or a drizzle of honey for an added touch of sweetness.

Ingredients:

• 1 cup almond flour
• 1/2 cup fresh blueberries
• 2 large eggs
• 1/4 cup coconut milk (unsweetened)
• 1/4 cup shredded coconut
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• Coconut oil for greasing the skillet

Instructions:

1. In a bowl, combine the almond flour, shredded coconut, baking powder, and salt.
2. In another bowl, whisk the eggs and coconut milk together. Add the vanilla extract and mix.
3. Pour the wet mixture into the dry ingredients and stir until combined. Gently fold in the fresh blueberries.
4. Heat a non-stick skillet over medium heat and grease with coconut oil.
5. Spoon about 2 tbsp of batter per pancake, pressing lightly to form pancakes. Cook for 2-3 minutes on each side until golden brown.
6. Serve with more fresh blueberries, shredded coconut, or a drizzle of honey.

These blueberry coconut pancakes are a delightful blend of tropical flavors and antioxidants from the fresh blueberries. The shredded coconut adds a wonderful texture and flavor that pairs beautifully with the soft, fluffy almond flour pancakes. It’s a nutritious and refreshing way to enjoy pancakes on your paleo journey.

Cinnamon Swirl Paleo Pancakes

These cinnamon swirl paleo pancakes combine the comfort of cinnamon rolls with the fluffiness of pancakes, all in a grain-free version. The almond flour gives these pancakes a soft texture, while the cinnamon swirl adds a sweet, aromatic flavor. Perfect for a cozy weekend breakfast, these pancakes can be topped with extra cinnamon sugar or a drizzle of maple syrup for added sweetness. They bring the flavors of a bakery treat to your paleo-friendly breakfast table.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• 1 tbsp coconut oil, melted
• 2 tbsp coconut sugar (for cinnamon swirl)
• 1 tsp cinnamon (for cinnamon swirl)
• Coconut oil for greasing the skillet

Instructions:

1. In a bowl, whisk together the almond flour, cinnamon, baking powder, and salt.
2. In another bowl, mix the eggs, almond milk, vanilla extract, and melted coconut oil.
3. Pour the wet ingredients into the dry ingredients and stir until smooth.
4. In a small bowl, combine the coconut sugar and cinnamon for the swirl.
5. Heat a non-stick skillet over medium heat and grease with coconut oil.
6. Spoon about 2 tbsp of batter per pancake, then gently swirl some of the cinnamon mixture into the batter using a toothpick or skewer.
7. Cook for 2-3 minutes on each side until golden brown and cooked through.
8. Serve with extra cinnamon sugar or a drizzle of maple syrup.

These cinnamon swirl paleo pancakes are an irresistible treat that combines the flavors of cinnamon rolls with the ease of pancakes. The cinnamon swirl inside the pancake provides bursts of sweetness, making each bite a delightful experience. Whether for a weekend brunch or a special breakfast, these pancakes are sure to please.

Strawberry Almond Paleo Pancakes

These strawberry almond paleo pancakes are a delicious combination of fresh strawberries and the rich flavor of almond flour. The pancakes are light and fluffy, while the strawberries provide a natural sweetness that pairs perfectly with the nutty almond flour. These pancakes are a fantastic way to enjoy a fruity breakfast without the grains. Top them with more fresh strawberries, a sprinkle of sliced almonds, or a drizzle of honey for added sweetness.

Ingredients:

• 1 cup almond flour
• 1/2 cup fresh strawberries, chopped
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• Coconut oil for greasing the skillet

Instructions:

1. In a bowl, combine the almond flour, baking powder, and salt.
2. In another bowl, whisk the eggs, almond milk, and vanilla extract.
3. Pour the wet mixture into the dry ingredients and stir until smooth. Gently fold in the chopped strawberries.
4. Heat a non-stick skillet over medium heat and grease with coconut oil.
5. Spoon about 2 tbsp of batter for each pancake, pressing lightly to form pancakes. Cook for 2-3 minutes on each side until golden brown.
6. Serve with additional fresh strawberries, sliced almonds, or a drizzle of honey.

These strawberry almond pancakes are a refreshing and delicious way to enjoy a paleo breakfast. The combination of sweet strawberries and nutty almond flour creates a satisfying and nutritious meal. They’re perfect for anyone craving a light, fruity breakfast that’s both delicious and healthy.

Apple Cinnamon Paleo Pancakes

These apple cinnamon paleo pancakes are a warm and comforting breakfast, perfect for any season but especially great during fall. The sweet and tart apples provide natural sweetness and moisture, while the cinnamon adds a cozy, aromatic flavor. The almond flour base keeps these pancakes light and fluffy, making them a satisfying and nutrient-dense option. Serve with extra sliced apples or a drizzle of maple syrup for an indulgent yet healthy start to your day.

Ingredients:

• 1 cup almond flour
• 1/2 cup apple, finely chopped
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• Coconut oil for greasing the skillet

Instructions:

1. In a bowl, combine the almond flour, cinnamon, baking powder, and salt.
2. In another bowl, whisk the eggs, almond milk, and vanilla extract together.
3. Add the wet ingredients into the dry ingredients and stir until smooth.
4. Fold in the chopped apples.
5. Heat a non-stick skillet over medium heat and grease with coconut oil.
6. Spoon about 2 tbsp of batter per pancake and cook for 2-3 minutes on each side until golden brown.
7. Serve with extra apples, cinnamon, or a drizzle of maple syrup.

These apple cinnamon paleo pancakes combine the warm, sweet flavors of apple and cinnamon in a light and fluffy pancake form. The natural sweetness from the apples enhances the pancakes without adding refined sugar, making them an excellent option for a wholesome breakfast. A drizzle of maple syrup takes them to the next level, making them a treat that feels indulgent yet is healthy.

Peach Almond Paleo Pancakes

These peach almond paleo pancakes are bursting with fresh fruit flavor and the nutty richness of almond flour. The peaches add a natural sweetness and juiciness that complements the fluffy texture of the pancakes, while the almond flour provides a grain-free base. Perfect for a summer breakfast or when you want a fruity and satisfying meal, these pancakes pair beautifully with a dollop of coconut whipped cream or extra sliced peaches for a decadent yet healthy treat.

Ingredients:

• 1 cup almond flour
• 1/2 cup fresh peaches, finely chopped
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• Coconut oil for greasing the skillet

Instructions:

1. In a bowl, combine the almond flour, baking powder, and salt.
2. In another bowl, whisk the eggs, almond milk, and vanilla extract together.
3. Add the wet ingredients into the dry ingredients and stir until smooth.
4. Gently fold in the chopped peaches.
5. Heat a non-stick skillet over medium heat and grease with coconut oil.
6. Spoon about 2 tbsp of batter for each pancake and cook for 2-3 minutes on each side until golden brown.
7. Serve with extra peaches, coconut whipped cream, or a drizzle of honey.

These peach almond paleo pancakes are a refreshing and healthy breakfast that captures the essence of summer. The sweet peaches bring a burst of natural flavor, while the almond flour keeps the pancakes fluffy and light. This combination of fruit and healthy fats makes for a delicious start to your day, perfect for any occasion.

Pumpkin Spice Paleo Pancakes

These pumpkin spice paleo pancakes are a fall favorite that will leave you feeling cozy and satisfied. The pumpkin puree adds a smooth texture and a naturally sweet flavor, while the warming spices of cinnamon, nutmeg, and ginger give them that perfect autumn taste. Almond flour serves as the base, keeping the pancakes fluffy and grain-free. Top them with extra pumpkin puree or a sprinkle of cinnamon for an extra seasonal touch.

Ingredients:

• 1 cup almond flour
• 1/2 cup canned pumpkin puree
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• Coconut oil for greasing the skillet

Instructions:

1. In a bowl, combine the almond flour, pumpkin pie spice, baking powder, and salt.
2. In another bowl, whisk the eggs, almond milk, vanilla extract, and pumpkin puree together.
3. Add the wet ingredients into the dry ingredients and stir until smooth.
4. Heat a non-stick skillet over medium heat and grease with coconut oil.
5. Spoon about 2 tbsp of batter per pancake and cook for 2-3 minutes on each side until golden brown.
6. Serve with extra pumpkin puree, a sprinkle of cinnamon, or a drizzle of maple syrup.

These pumpkin spice paleo pancakes are the epitome of comfort food with their rich, seasonal flavors. The pumpkin puree not only provides natural sweetness but also gives the pancakes a creamy texture. The blend of spices creates that familiar, cozy autumn flavor, making these pancakes a perfect treat for cooler mornings.

Zucchini Herb Paleo Pancakes

These savory zucchini herb paleo pancakes are a unique twist on the traditional pancake. The zucchini adds moisture and a mild flavor that pairs beautifully with fresh herbs like parsley and basil. The almond flour base gives these pancakes a soft texture while remaining completely grain-free. These pancakes are a great option for a savory breakfast or even a light lunch. Pair with a dollop of guacamole or a side of scrambled eggs for a satisfying meal.

Ingredients:

• 1 cup almond flour
• 1/2 cup grated zucchini, squeezed to remove excess moisture
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp garlic powder
• 1/2 tsp dried basil
• 1/2 tsp dried parsley
• 1/2 tsp baking powder
• Pinch of salt
• Coconut oil for greasing the skillet

Instructions:

1. In a bowl, combine the almond flour, garlic powder, dried basil, dried parsley, baking powder, and salt.
2. In another bowl, whisk the eggs and almond milk together.
3. Add the wet ingredients into the dry ingredients and stir until smooth. Gently fold in the grated zucchini.
4. Heat a non-stick skillet over medium heat and grease with coconut oil.
5. Spoon about 2 tbsp of batter per pancake and cook for 2-3 minutes on each side until golden brown.
6. Serve with guacamole, scrambled eggs, or a side salad.

These zucchini herb paleo pancakes are a savory breakfast option that’s both satisfying and healthy. The zucchini provides moisture without adding much flavor, allowing the herbs to shine through. Whether for a light breakfast or a savory brunch, these pancakes are a delicious and nutritious option for anyone following a paleo diet.

Note: More recipes​ are coming soon!