Paleo Peach Pancakes

Posted By: Amy 8 Comments on Paleo Peach Pancakes Rate this post!

Posted: Jul 27, 2015 Updated: Oct 31, 2022

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Peach Paleo Pancakes are the best little paleo pancake you ever did make! Naturally sweetened, packed with protein, and oh-so-easy to whip up when peaches are in season.

It’s hard to resist a stack of warm, fresh-off-the-griddle pancakes for breakfast, but there’s not a whole lot of nutrition in the traditional recipe. Start your day with these peach paleo pancakes, though, and you’ll be full and satisfied until lunch rolls around.

This healthier version of pancakes starts with ripe summer peaches, which gives them all the natural sweetness you need. Almond flour and farm fresh eggs bring protein to the table, while baking powder gives them that fluffy texture you expect from a good pancake.

I topped my stack with fresh peach slices, blueberries, and pure maple syrup, but whatever looks good at your local farmers market will be perfect here!

(Looking for a fall version of these paleo pancakes? Try my Paleo Pumpkin Spice Pancakes!)

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

For the paleo pancakes:

• Almond flour – Use fine almond flour, not almond meal, which is coarser.
• Tapioca flour
• Baking powder
• Sea salt
• Eggs – Let these come to room temperature and they’ll give your pancakes a little extra lift.
• Fresh peach puree – Cut a ripe peach in half, discard the pit, and puree it in your blender.
• Pure vanilla extract
• Coconut oil or ghee – If you happen to have vanilla ghee on hand, it adds another layer of flavor to these paleo pancakes.

Toppings:

• Sliced peaches
• Fresh blueberries
• Maple syrup – Be sure to buy real maple syrup, not pancake syrup. 

How Do You Pick Good Peaches?

A ripe peach has a slight give when you gently press on the top, near the stem; it shouldn’t be hard, nor should it feel mushy. Look for peaches that have vibrant orange, pink, and red hues—no green, which means the peach was picked too soon.

How to Make Peach Paleo Pancakes

These paleo pancakes are just as easy to make as the traditional version! Here’s what you’ll need to do.

Mix the dry ingredients. Whisk together the almond flour, tapioca flour, baking powder, and sea salt in a mixing bowl.

Add the wet ingredients. Stir the eggs, peach puree, and vanilla into the bowl with the dry ingredients.

Prepare. Set a non-stick skillet or griddle over medium heat. Melt the coconut oil or ghee in the pan.

Make the pancakes. Pour 1/4 cup of batter into the pan for each pancake. Cook each side for 2 to 3 minutes, or until golden brown. Repeat until you use up all the batter.

Serve. Plate the pancakes and top with the sliced peaches, blueberries, and maple syrup.

Tips for Success

These simple tips and hints will help you make sure your peach paleo pancakes turn out perfect!

• Portion the ghee or oil. I like to add a small amount of ghee or oil to the pan for each pancake to ensure that they don’t stick. I divide it up before I start cooking the pancakes so I know exactly how much to add for each.
• Use a ripe peach. The peach puree adds flavor and sweetness to the recipe, so be sure to use a peach that’s at the peak of ripeness. If you can’t find good peaches, you can substitute a nectarine; they’re actually a type of peach!
• Look for bubbles. Another way to know when to flip pancakes is when bubbles form on the surface, pop, and leave tiny holes behind.

More Paleo Pancake Topping Ideas

You don’t want to ruin your healthy breakfast by adding unhealthy toppings! These pancake toppings are all paleo:

• Melted ghee
• Warm coconut butter or almond butter
• Coconut whipped cream
• Sliced banana
• Hemp hearts
• Toasted almonds

How to Store and Reheat Leftovers

Store any leftover pancakes in an airtight container for up to 4 days. They can be reheated in a 325ºF oven, toaster oven, skillet set over medium heat, or the microwave.

Can This Recipe Be Frozen?

Yes, you can freeze peach paleo pancakes without the fresh fruit toppings for up to 3 months. Store them in a freezer bag or airtight container, then reheat them using any of the methods above.

More Healthy Breakfast Ideas

• Superfood Peanut Butter Protein Breakfast Cookies
• Warm Chai Oatmeal Almond Bowl
• Orange Mango Protein Smoothie
• Radish Toast with Fried Egg

Peach Paleo Pancakes

These peach paleo pancakes are just as easy to make as traditional pancakes, and they’re so much healthier! They’re sweetened only with fresh, ripe peach puree, making them the perfect summer breakfast.

Print Rate Pin

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Servings: 6 pancakes

Ingredients

Pancakes:

• 1/2 cup Almond Flour
• 1/2 cup Tapioca Flour
• 1 teaspoon baking powder
• 1/8 teaspoon sea salt
• 2 eggs
• 1/4 cup fresh peach puree 1 large peach pitted and pureed in blender
• ½ teaspoon pure vanilla extract
• 1 tablespoon coconut oil or ghee divided {for greasing pan}

Toppings:

• 1 peach pitted and sliced thin
• 1/4 cup fresh blueberries
• maple syrup

Instructions

• In a bowl combine almond flour, tapioca flour, baking powder, and sea salt
• Add in eggs, peach puree, and vanilla stir until evenly blended together.
• Heat coconut oil ghee in a non stick skillet over medium heat {divide out the coconut oil adding a bit for each pancake}
• Pour in batter in batches 1/4 cup.
• Let cook for 2-3 minutes on each side or until golden brown
• Continue with remaining batter
• Transfer to a plate before serving top with fresh peaches, blueberries and pure maple syrup

Notes

Store any leftover pancakes in an airtight container for up to 4 days. They can be reheated in a 325ºF oven, toaster oven, skillet set over medium heat, or the microwave.

Course: Breakfast

Cuisine: American

Did You Make This Recipe?

Post a pic and mention @ahealthylifeforme or tag #ahealthylifeforme!

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