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Plate of paleo pancakes with peaches, blueberries, and maple syrup
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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.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: gluten-free pancakes, paleo pancakes, peach pancakes
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.