6-ingredient Fluffy Paleo Pancakes

5 from 3 reviews

6-ingredient Fluffy Paleo Pancakes made with almond flour and coconut flour for a simple and easy healthy pancake recipe!

  • Prep Time: 5 mins
  • Cook Time: 5mins
  • Total Time: 10 minutes

Yield: 2 1x


  • 3 pasture-raised eggs
  • 3/4 cup full-fat coconut milk (mixed and shaken – do not sub other milk, need creaminess)
  • 2 tablespoons liquid coconut oil
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup + 2 tablespoons coconut flour
  • 2/3 cup almond flour (haven’t tested another flour)
  • 1/2 teaspoon baking powder
  • Optional: 1/2 cup dark chocolate chips (code RACHL for free shipping)


  1. Whisk together the eggs and coconut milk in a large bowl until well combined
  2. Mix in the coconut oil, maple syrup and vanilla extract until smooth
  3. Add in the coconut flour, almond flour and baking powder and mix until smooth and creamy (don’t over mix but you don’t want clumps)
  4. Heat a skillet (I use this one) with grass-fed butter, ghee or coconut oil on medium heat
  5. Fold in any desired mix-in’s to the pancake batter if desired (I love using chocolate chips and organic blueberries)
  6. Spoon about 2 tablespoons of batter to the heated pan and gently form the pancake 
  7. Cook for about 4 minutes on first side then flip (gently!) 
  8. Repeat for remaining batter (I was able to cook about 4 pancakes at at time)
  9. Serve with desired toppings and ALL the maple syrup!


Pancakes will stay good in fridge for 5 days or you can freeze them for 2 months

  • Author: Rachel