Perfect Paleo Pancakes are golden and just the right thickness and fluffiness.  Stack ‘em, drizzle ‘em with syrup or compote, spread them with butter or shortening or jam – they’re perfect however you like them!

Everyone needs a good basic pancake recipe.  Here is my recipe for you for Perfect Paleo Pancakes that are Completely Sugar Free, Gluten Free, and Dairy Free.  But they’re full of flavor, and they make perfect rounds that are golden and delicious. 

I’ve made a lot of things over the year that were technically pancakes but really were more like thick-cakes-cooked-in-a-skillet that could possibly pass as pancakes.  But this recipe – this is the real deal. 

It’s a simple recipe – but that’s why pancakes are tricky.  It’s just almond flour with some cinnamon and nutmeg for delicious warmth and flavor plus eggs, water, and the leaveners. 

The batter does thicken up as it sits, so if you want thinner pancakes, just add a tablespoon of water at a time and whisk it in.  Or just make thicker pancakes.  It’s a pretty versatile recipe. 

Let's Talk About Toppings...

Maple syrup is, of course, the go-to.  In our home, though, maple syrup is a no-go for me and my husband.  My daughter loves it as a treat for pancakes, so to limit her consumption of it, I pour about one tablespoon of maple syrup in a small bowl so she can dip her pancakes into it.  What kid doesn’t like dipping food?  Plus, eating pancakes with her hands and dipping them into maple syrup is surprisingly way less messy than pouring a waterfall of syrup over pancakes and then trying to get it from the plate swimming in syrup into a little kid’s mouth.  So, win-win. 

I like spreading some softened Earth Balance Vegan Buttery Sticks on my warm pancakes or maybe some fruit-sweetened jam.  My husband just eats them plain along with scrambled eggs.  You could also make a chocolate syrup out of sugar-free chocolate chips if you want to be truly indulgent, or you could top the lovely pancakes with my Coconut Whipped Cream and some fresh berries. 

See?  There are plenty of options for a delicious pancake breakfast without any added sugar. 

I hope this recipe will make your weekend breakfasts more enjoyable and easier.  There’s no reason why eating no sugar should mean no pancakes.  So, please enjoy these Perfect Paleo Pancakes and enjoy feeling good after eating them.

Why You’ll LOVE this Recipe:

• Paleo pancakes!
• Completely Sugar Free
• Easy breakfast food
• Great for snacks
• No coconut flour
• Gluten Free
• Dairy Free
• Low Carb
• Low Cholesterol

Ingredients for Perfect Paleo Pancakes:

• eggs
• water
• vanilla extract
• liquid stevia
• white vinegar
• almond flour
• cinnamon
• ground nutmeg
• baking powder
• baking soda
• kosher salt

Notes on Ingredients:

Eggs – Eggs provide the structure and the binding for the pancakes.  They also pack a punch of protein, so they make these pancakes super yummy and super healthy, too.

Water – For scientific reasons that I don’t fully understand, water works best for getting a pancake that rises up instead of spreading out. (Actually, I think it might that any liquid with fat will make the pancakes too tender and they won’t hold their shape as well.) I’m all for anything that’s free, so it works for me. 

Vanilla extract – For flavor.

Liquid stevia – The only sweetener in this recipe.  I always use only liquid stevia, never powdered.

White vinegar – This is here as an acid to make the pancakes extra fluffy.

Almond flour – Almond flour is the only flour in this recipe.  It’s low in carbs and gluten free.  It’s rich in fiber and protein, so it makes these pancakes super filling and healthy.

Cinnamon and nutmeg – To me, this combination of spices just produces the perfect warm flavor to most baked goods, and for these pancakes, they bring a ton of flavor to the plate.

Baking powder – This leavener makes the pancakes rise so that you have nice, thick, fluffy pancakes.

Baking soda – An additional leavener for when we’re using an acid (white vinegar).

Kosher salt – For flavor.

How to Make Perfect Paleo Pancakes From Scratch

I really love using an electric griddle for pancakes, but you can make these the old-fashioned way in a pan on the stovetop, too.  If your pan isn’t non-stick, then be sure to grease the pan after it preheats.  I recommend using Earth Balance Vegan Buttery Sticks or a neutral high-heat oil like grapeseed oil.

If you’re using an electric griddle, preheat it to 350 F.

Now, whisk together the wet ingredients in a large bowl – the eggs, water, vanilla extract, liquid stevia, and white vinegar.  Add the dry ingredients - the almond flour, cinnamon, ground nutmeg, baking powder, baking soda, and salt.  Stir until smooth.

Using a ¼ cup measuring cup, spoon the batter onto the heated griddle.  Let the first side of the pancakes cook for about 4-5 minutes. 

Once the undersides of the pancakes are cooked, flip the pancakes.  Cook on the other side for about 4-5 minutes.  Serve immediately. 

These pancakes refrigerate well for 2-3 days in an airtight container.  Just reheat them in the microwave for a super easy breakfast the next day.

More Sugar Free Breakfast Recipes:

• Paleo Banana Chocolate Chip Muffins
• Paleo Strawberry Lemonade Muffins
• Paleo Blueberry Pancakes
• Paleo Chocolate Cherry Pancakes
• Gluten Free Belgian Waffles with Yeast
• Sugar Free Chocolate Frosted Donuts