These 4 Ingredient Paleo Pancakes are a game-changer for busy mornings or lazy weekend brunches. Fluffy, golden, and packed with wholesome goodness, they’re a guilt-free treat that satisfies without the fuss. With just a handful of simple ingredients, you’ll whip up a stack in 30 minutes, leaving more time to savor every bite. The subtle sweetness and tender texture make them perfect for topping with fresh fruit, a drizzle of honey, or a dollop of nut butter.
What makes these pancakes truly special is their nourishing simplicity. Each bite offers a delightful balance of crisp edges and soft centers, with a hint of natural richness that’s both comforting and indulgent. Whether you’re Paleo or just craving something light yet satisfying, this recipe delivers flavor and ease in every forkful. Ready in 10 minutes of prep, it’s a breakfast win you’ll want to repeat.
Simple Ingredients for Paleo Pancakes
- 3 eggs (room temperature for easier blending)
- 1 1/2 cups (6oz/172g) almond flour (or substitute with coconut flour for a nut-free option)
- 1 medium ripe banana (the riper, the sweeter the pancakes!)
- 1 1/4 teaspoon baking powder (ensure it’s fresh for fluffiness)
- 1 teaspoon vanilla extract (optional, but adds a lovely flavor)
Easy Steps to Perfect Pancakes
- Blend the batter: Add all ingredients to a blender or food processor. Blend for 1-2 minutes, stopping to scrape down the sides as needed, until smooth.
- Heat the pan: Place a large non-stick pan over medium heat and add a small amount of coconut oil to coat the surface.
- Cook the pancakes: Use a 1/4 measuring cup to scoop the batter and pour it into the center of the pan. Cook for 2-3 minutes, or until the edges are firm and golden brown.
- Flip and finish: Gently flip the pancake and cook for another 1 minute on the other side. Remove from the pan and repeat with the remaining batter.
- Serve and store: Top with sugar-free maple syrup and fresh fruit. Store leftovers in the fridge for up to 2 days.
Delicious Toppings to Elevate Your Pancakes
While sugar-free maple syrup and fresh fruit are classic choices, consider adding a dollop of almond butter or a sprinkle of toasted coconut flakes for extra flavor. For a touch of indulgence, a few dark chocolate chips or a drizzle of honey can transform these pancakes into a decadent treat.
Perfect Pairings for a Complete Breakfast
Pair these pancakes with a side of crispy bacon or a handful of mixed nuts for added protein. A refreshing green smoothie or a cup of herbal tea can complement the meal, making it a well-rounded and satisfying breakfast experience.
Quick Storage and Reheating Tips
Store leftover pancakes in an airtight container in the fridge for up to 2 days. To reheat, simply pop them in a toaster or warm them in a non-stick pan over low heat. This helps maintain their texture and keeps them tasting fresh.
Simple Variations to Spice Things Up
Experiment with different flavors by adding a pinch of cinnamon or nutmeg to the batter. For a berry twist, mix in a handful of fresh blueberries or raspberries. You can also swap the banana for unsweetened applesauce for a different taste profile.
Handy Equipment for Pancake Perfection
Using a non-stick pan with a flat surface ensures even cooking and easy flipping. A silicone spatula is perfect for lifting pancakes without scratching your pan. If you prefer uniform sizes, a 1/4 measuring cup is ideal for portioning the batter.
4 Ingredient Paleo Pancakes
Equipment
- blender or food processor
- large non-stick pan
- 1/4 measuring cup
Ingredients
- 3 eggs
- 1 1/2 cups almond flour 6oz/172g
- 1 medium ripe banana
- 1 1/4 teaspoon baking powder
- 1 teaspoon vanilla extract optional
Instructions
- Add all the ingredients into a blender or food processor.
- Blend for 1-2 minutes, stopping to scrape down the sides of the blender as necessary.
- Once the batter has formed heat a large non-stick pan over medium heat with a little bit of coconut oil.
- Using a 1/4 measuring cup, scoop batter and pour into the center of the pan.
- Allow the pancakes to cook for around 2 to 3 minutes on the first side or until the edges are firm and browned.
- Flip and cook for another minute on the other side.
- Remove the pancakes from the pan and repeat until all of the batter has been used.
- Top with sugar-free maple syrup and fresh fruit and enjoy!
- Cover and store left over pancakes in the fridge for up to 2 days.
