These Paleo Protein Pancakes are such an EASY breakfast win! We all need fast, simple breakfast options, and this one checks all the boxes. A recipe the entire family will love and want on repeat.
Why We Love These Paleo Protein Pancakes
First, how awesome is it that these are Paleo, gluten-free, dairy-free, grain-free, and soy-free, with nut-free options? I love that this easy recipe can work for so many different types of allergies and dietary needs.
Second, they are so dang quick and EASY! These Paleo Protein Pancakes are no more complicated than any other pancake. Just add the ingredients to a bowl, whisk, and voila!
Plus, these pancakes freeze well. This means you can make a big batch and freeze them for meal prep. Just pop them into the toaster on a busy morning or for an afterschool snack.
Finally, I love that they have protein in them. It’s easy to have a carb-heavy breakfast. Carbs are awesome for quick energy, but then your blood sugar drops and you can be more tired and hungry than before. Adding protein and healthy fats, like in these Paleo Protein Pancakes, helps prevent that and keep you fed and fueled longer!
Ingredients
- Almond flour – I prefer “super-fine” almond flour to get the best texture. I like this one from Blue Diamond I can get at Sam’s Club or Amazon. See notes for nut-free option! (NOTE: You will not use the Almond flour + Tapioca flour + Coconut flour if you are using the nut-free Cassava flour option!)
- Tapioca flour – Tapioca is gives Paleo baked goods a nice soft, slightly stretchy texture. I recommend it over arrowroot. Learn more about the differences between Paleo Flours here! I get mine from the bulk bins at Winco. You can also find it easily on Amazon here. (NOTE: You will not use the Almond flour + Tapioca flour + Coconut flour if you are using the nut-free Cassava flour option!)
- Coconut flour – I find mine in the bulk bins at Winco, as well as Walmart or Amazon. (NOTE: You will not use the Almond flour + Tapioca flour + Coconut flour if you are using the nut-free Cassava flour option!)
- FOR NUT-FREE ONLY: Cassava Flour – Cassava flour is a good single-flour Paleo option that is also nut-free! You will not use the tapioca, coconut, and almond flour if using cassava flour. I usually buy it in bulk on Amazon for the best price here, but Ottos is a great brand and a good price if you want to buy a smaller bag.
- Baking powder
- Salt – Regular white table salt.
- Coconut sugar – These Paleo Protein Pancakes are not sweet. The sugar just helps give the pancakes more flavor. I recommend including it. You can sub out any other granulated sugar of choice.
- Oil – I use Extra Light Tasting Olive Oil like this one at Walmart or Sam’s Club for a light-flavored Paleo baking option. It’s also excellent for making your own mayo or other sauces like my Chick-fil-A Sauce. You can sub avocado oil, if desired.
- Eggs – I have not found an egg-free modification for this recipe. If you find one, please share in the comments for others who need it!
- Protein powder or collagen – Use what is most accessible to you. I often get Vital Proteins unflavored collagen when it is on sale at Costco. I love and use regularly BUBS Collagen, which is Whole30 Approved. It’s my favorite collagen powder that is truly flavorless. Blends in like a dream to soups, hot cocoa, coffee, and smoothies. Use code WHOLEFOODFOR7 to save 20% on bubsnaturals.com (*please note that this code will not work for subscription orders or already discounted bundles).
- Coconut milk – Canned, ful-fat coconut milk will give these pancakes the fluffiest and richest result. But, you can also sub another dairy-free milk of choice as needed.
How to Make Paleo Protein Pancakes
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First, preheat the skillet or pan over medium heat.
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Then, whisk together all the ingredients until smooth and well combined. Let the batter stand for 5 minutes (the batter will thicken slightly after about 5 minutes). After 5 minutes: batter check! Pancake batter should be thicker than soup but pourable (similar to cake batter) – if it’s at all soupy, add 1 tablespoon extra coconut flour. Too thick? Add a tablespoon of almond milk. Repeat if needed. Fluffy pancakes is all about the right consistency!
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Spray pan with non-stick cooking spray and pour the batter in small amounts on the pan I usually use about 1/4 cup to make 4-inch pancakes. Spread batter around a little bit with the back of the measuring cup after you pour, to prevent a too-thick middle that won’t cook.
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Cook till golden on both sides.
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To store in the freezer, freeze in a single layer, then put in a ziplock or container all together once frozen. We toast or air fry them straight from the freezer to reheat!
Pancake Toppings We Love
You can eat these pancakes just as the are, as you are headed out the door. Also, here are some Paleo toppings we love!
- Ghee or vegan butter
- Pure maple syrup
- Homemade chocolate nut butter (page 262 of my Cookbook)
- Berries
- Homemade Paleo Whipped Coconut Cream or a dairy-free brand like CocoWhip (not Paleo but dairy-free)
- Paleo Berry Breakfast Syrup (page 264 of my Cookbook)
- Nut butter
Paleo Protein Pancakes
An EASY way to get protein, carbs, and healthy fats all in for a quick + simple breakfast or snack! Freezer-friendly and kid-approved. 12 grams of protein per pancake!
Ingredients
- 1 cup almond flour see notes for nut-free
- 1/2 cup tapioca flour
- 2 tablespoons coconut flour
- 1/2 cup unflavored collagen powder or protein powder
- 1/2 cup + 2 tablespoons canned full-fat unsweetened coconut milk can sub other dairy-free milk
- 2 large eggs
- 3 tablespoons coconut sugar or other granulated sugar
- 2 tablespoons light-tasting olive oil or avocado oil
- 2 teaspoons baking powder
- pinch salt
Instructions
- First, preheat the skillet or pan over medium heat.
- Then, whisk together all the ingredients until smooth and well combined. Let the batter stand for 5 minutes (the batter will thicken slightly after about 5 minutes).
- After 5 minutes: batter check! Pancake batter should be thicker than soup but pourable (similar to cake batter) – if it’s at all soupy, add 1 tablespoon extra coconut flour. Too thick? Add a tablespoon of dairy-free milk. Repeat if needed. Fluffy pancakes is all about the right consistency!
- Spray pan with non-stick cooking spray and pour the batter in small amounts on the pan I usually use about 1/4 cup to make 4-inch pancakes. Spread batter around a little bit with the back of the measuring cup after you pour, to prevent a too-thick middle that won’t cook.
- Cook till golden on both sides.
- To store in the freezer, freeze in a single layer, then put in a ziplock or container all together once frozen. We toast or air fry them straight from the freezer to reheat!
Notes
NUT-FREE VARIATION - Instead of the almond + tapioca + coconut flour combination, use ONLY 1 cup of cassava or gluten-free 1:1 flour. Be sure to fluff the flour with a fork first and spoon it into a cup to not over-measure. And do the batter check as described in step 3! Nutrition information above reflects the combination flour, NOT the nut-free variation.
See the "Ingredients" section of the blog post above for more details on substitutions and favorite products to use for this recipe.
Nutrition
Calories: 177kcalCarbohydrates: 10gProtein: 12gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 31mgSodium: 122mgPotassium: 40mgFiber: 1gSugar: 2gVitamin A: 45IUVitamin C: 0.1mgCalcium: 66mgIron: 1mg
Tried this recipe?Let us know how it was!
Hi! I love making your cookbook waffles with the same mix of almond-coconut-tapioca – but when I’ve tried to do it with cassava they don’t come out well! Any tips for using cassava? I personally am trying to give up nuts but am afraid to try cassava again haha!
Great question – cassava is tricky and not my favorite for that reason. The trick is that cassava is much more absorbent than the almond blend, so you use far less of it. Instead of the three flours (1 cup almond + 1 cup tapioca + ½ cup coconut), use ONLY 1¾ cups cassava flour in their place, and follow the rest of the recipe as written.
One thing that makes a big difference: how you measure. Cassava packs down easily, so if you scoop straight from the bag you can end up with way more than intended, which makes for dense, gummy waffles. Instead, fluff up the flour first, then spoon it into your measuring cup and level it off. Also keep an eye on the batter — it should be like a cake mix, so add a splash more dairy-free milk if it’s too thick, or a bit more flour if it’s runny. Hope that gets you those crispy, nut-free waffles!
I make a lot of paleo pancakes but was looking for a higher protein option this morning since I’m pregnant and eggs sound gross. Lol. These are AMAAAAAZING!! Highly recommend. Big hit with my toddlers as well! I’ll make these forever.
Haha I love that — pregnancy food aversions are so real! I’m thrilled these pancakes hit the spot for you *and* your toddlers. That’s such a win! Thank you so much for the sweet review!
Amazing!
I’m so happy you loved these! Thank you!
I love to make these with chocolate protein powder. The kids feel like they are getting a treat but these check all of the right boxes for a healthy breakfast…or our favorite: Brinner!
I love to make them in a sheet pan. I just like with unbleached parchment paper, pour the batter in, spread it out and pop in the oven at 350° for 23 minutes give or take.
This makes them super simple and I can tend to the kids, clean my kitchen, or make anything else we are eating along with them.
Ooo, I love those modifications you made using chocolate protein powder and cooking them into a sheet pan – thank you for sharing those! Happy you love this recipe. Thank you for the review!
These are soooooooo good! You can’t even tell they are high protein. Best high protein paleo pancakes I have tried!
“Best high protein paleo pancakes” <---THIS! Woot woot! Thanks so much for the rave review!
I am a new GF homemaker and these are the first pancakes I have tried – I made the following modifications: 1:1 GF All purpose flour mix – 1 cup in place of all the flours; GF Sourdough starter – 2 tablespoons, and about 3/4 can of coconut milk. The rest was the same. They turned out wonderful! I was so pleased. I am still trying to get used to new texture etc. but I will definately make these again! Thanks for the recipe!
Welcome to the GF world – you’ve got this and I’m rooting for you! Thanks for sharing how you made these with 1:1 flour, I know that’s helpful for others to hear. Glad you loved them and thank you for the review!
These are so so good!! I omitted the coconut sugar because my protein powder was sweet enough – I thinned out the mix with lots of water since my protein powder made it more pasty! But it was so great and I will absolutely make again!
Yay! I’m delighted to hear it was a hit. Great to know what modifications you made successfully. Thanks so much for your feedback!
Tried these today, the taste and texture are perfect! Next time I’ll probably not add additional sugar as I found them alittle sweet. (I used date sugar bc that’s what I had) and my protein powder is already alittle sweet to me. My kids and hubby LOVED these though. They gave it 2 thumbs up!
WAHOO that you loved the taste and texture of these! And agreed, if your protein powder is sweetened, you may not need any sweetener in this recipe – as it was written with an unsweetened protein powder. So happy it was a family win! Thank you for the review.
My daughter and I made these with Designs for Health PurePaleo vanilla bone broth protein powder. We didn’t add any sugar as the powder is sweetened with stevia. We used avocado oil and room temperature almond milk as this protein powder mixes best with room temperature liquids. The pancakes are fluffy and delicious! Thanks for a great recipe!
I’m so happy you loved these! And thank you for the details on what you used for others who need it. I appreciate the review, thank you!
I never leave reviews but I have tried many paleo pancake recipes and this is the best BY FAR! I followed the recipe exactly and they were perfect in both texture and flavor and not difficult to make.
I’m so happy this is the recipe that pushed you to leave a review! I’m happy these were an easy hit and the best paleo pancake recipe for you – YAY! Thank you Laura <3
These look amazing! I try to eat mostly paleo but my only exception is dairy. Would this still work with cow’s milk? Thank you!
Hello! YES – Any dairy-free or even dairy milk will work equally well in this recipe. Enjoy!
Do you have a protein powder free variation? I dont use that. Thank
Good question. I don’t have another protein swap for this recipe. The most common ways to do that are Greek yogurt and cottage cheese, both of which are hard to find Paleo versions of and, thus, this recipe is not written for. If you want just a great Paleo pancake recipe, I have these two options:
https://wholefoodfor7.com/paleo-buttermilk-pancakes-with-blueberry-sauce/
https://wholefoodfor7.com/paleo-chocolate-chip-pancakes/