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  • 2 cups almond flour

  • 2 cups tapioca starch

  • 8 large eggs, free range

  • 1 tsp baking powder

  • 1/4 tsp salt

  • nut milk (almond, coconut milk) or heavy cream q.b.

Paleo Pancakes

Full Recipe

I'm calling these "Paleo" pancakes because I want to clarify that you may not stay under 20g of net carbs by eating these (although I do, most of the time). This is a Low Carb recipe that I have changed and modified a million times over. I have added flax seeds...I have removed flax seeds. I have added applesauce... I have removed applesauce...This is where I am at RIGHT NOW. 

How to Prepare:

  1. Whisk all ingredients in a bowl. Add enough milk to create pancake-like thin consistency.

  2. Grease a frying pan with butter or use a non-stick frying pan.

  3. Pour a very thin layer of batter onto frying pan, at medium heat.  

  4. Cook on one side (until bubbles start to form) for about 3 minutes.

  5. Carefully start to peel pancake with a spatula along the edges, flip and cook another 1-2 minutes on other side.

  6. Makes a batch of 4-6 servings.

  7. Can keep in airtight container in fridge for 4-5 days and reheat and serve each day!

  8. Can enjoy with sweeter or savory toppings.

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