Growing up, I ate pancakes like everyone else.  In college and for probably the next 15 years, I didn’t really eat them, because I felt they were too dense and sweet for my palate.  Over the last couple of years, I decided to give them another try, since I wanted more breakfast options for our diet and figured I could make smaller pancakes that were also light and fluffy.

I found that using a combination of almond flour and tapioca flour produced a light and fluffy consistency that cooked quickly.  Adding applesauce adds a light sweetness without overdoing it, and eliminates the need for milk in the recipe.  I like to add a little nutmeg to pair with the applesauce, but you can omit it or use a little cinnamon.

Because these are small and airy, they cook quickly.  By the time I had three of them ladled into the griddle pan, the first side of the first pancake was almost cooked and ready to be flipped.  After both batches were ready, I quickly made two eggs, sunny-side-up, in the same pan, drizzled the pancakes with pure maple syrup, topped with the egg and a little baby arugula.  Mic dropped!

Fluffy Paleo Pancakes


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Fluffy Paleo Pancakes

Light, paleo, gluten-free, fluffy pancakes that are easy to make and really pack in the flavor without weighing you down.
Course Breakfast, Brunch
Cuisine American
Keyword AIP-friendly, Corn-free, Gluten-free, Paleo, Soy-free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 pancakes


  • Stand mixer or hand mixer


  • ½ cup Almond flour
  • ½ cup Tapioca flour
  • 1 tsp Baking soda
  • ¼ tsp Nutmeg
  • 1 pinch Salt
  • 2 Eggs Cage-free, certified humane when possible
  • ¼ cup Applesauce refined sugar-free
  • ¼ tsp Vanilla extract
  • 1-2 tsp Coconut oil for cooking


  • In a stand mixer bowl or large glass/mixing bowl, add the dry ingredients and mix.
  • Add the eggs, applesauce, and vanilla extract. Whisk until smooth.
  • Heat a large non-stick griddle or skillet over medium heat. Add half of the coconut oil and swirl to coat the pan.
  • Using a ladle, pour the pancake batter into 4" circles, about 3 at a time, so as not to crowd the cooking surface.
  • Cook for 1-2 minutes per side or until golden brown. Repeat with the next batch until you have used all of the batter.
  • Top with maple syrup, honey, fresh fruit, or whatever you prefer. I used maple syrup, a sunny-side up egg, and a little arugula.

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