extra fluffy, super yummy paleo pancakes

Photo and original recipe by  Civilized Caveman

Photo and original recipe by Civilized Caveman

We eat grain, dairy and sugar free not because we want to be a part of some fad, but because we feel so much better as a family when we eat that way AND eating like this keeps the eczema flare ups pretty much non-existent around here (read our story HERE). I found this recipe from the Civilized Caveman and after making it several times, I have tweaked it to make these pancakes extra fluffy, just the way Ren likes. This recipe is so simple and can be make in 10 minutes, can I hear an amen for less kitchen time!? I hope you enjoy this easy, delicious recipe! 

Serves: 5 pancakes


  • 3 large eggs
  • 1 cup almond milk or water - add more if needed when the recipe is completed
  • 1 tablespoon organic maple syrup
  • 1/2 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup coconut flour
  • ½ cup tapioca flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of fine-grain sea salt
  • Coconut oil, for greasing the skillet
  • OPTIONAL: 1/2 cup (75 grams) fresh blueberries or chocolate chips 
  • Maple syrup, for garnish 


  1. Add all ingredients to a VitaMix or blender and blend on high for 30 seconds making sure all ingredients are incorporated. 
  2. Grease a large skillet and place over medium heat.
  3. Once the skillet is hot, use a ladle to pour 3-inch (7.5-cm) pancakes in the skillet.
  4. Once holes begin to appear in the surface of a pancake, drop a small handful of chocolate chips onto it and flip it. The pancake should cook on each side for 3 to 4 minutes. Repeat with rest of the batter.
  5. Top with coconut butter and enjoy!