Primal pancakes – the crepe like pancake!

pancakes paleo primal Seeing as it’s almost pancake day I thought that I would share our recipe for paleo/primal pancakes. We allow some full fat dairy to the foods we eat but I guess you could sub out the cream for coconut milk, almond milk, coconut water, water or I’ve even seen some recipes using liquids like coffee to make gourmet pancakes. We arrived at this recipe with a lot of trial and error. Pancakes are a favourite of my girls, I would say perhaps even in the top 5 foods and they were absolutely gutted when they both realised that pancakes were going to be off the menu with our paleo lifestyle.  Anyhoo these taste amazing!


2014-03-01 09.01.00 paleo primal pancakes cooking in pan2014-03-01 09.02.53

Primal pancakes – the crepe like pancake!

Prep Time: 5 minutes

Cook Time: 30 minutes

Yield: Approx 10


  • 2 eggs
  • 1/2 c cream (I often use single cream for cooking)
  • 1 T maple syrup
  • 1/2 t vanilla essence
  • 1/2 t baking powder
  • 1/4 c tapioca flour
  • 1/8 c coconut flour (approx 2 T)
  • butter or your preferred cooking fat for the pan


  1. Whisk together the eggs, vanilla, cream and maple syrup. I use a stick (immersion) blender for this but a whisk works just fine - just a bit more muscle power needed to get all the lumps out when you add the dry ingredients.
  2. Add the tapioca and coconut flours, and baking powder. I guess you could also use baking soda but we prefer the flavour with baking powder.
  3. Whisk or blend until the mixture is lump free. It should be a runny batter.
  4. I melt about a teaspoon of butter in a moderately heated pan, if the butter turns immediately brown your pan is too hot and the batter won't spread properly.
  5. Let the butter melt and butter and tip pan to spread it around.
  6. Use a ladle or a 1/4 cup measure to pour batter into the pan, then swirl the pan gently to move the batter around to form your lovely pancake. I use a small pan - it's about 6 inches or 18cm across the bottom of the pan. If your pan is too hot, it will be much harder to swirl the batter to get a lovely thin pancake.
  7. Let the pancake cook for a minute or two, the edges will start to brown slightly. Use a spatula to check the pancake has browned in patches on the bottom. Then flip.
  8. Cook for another minute until browned.
  9. Serve with your favourite toppings. Ours are lemon, butter and coconut sugar or maple syrup and cream. Equally adding bacon to the maple syrup option works. As does berries and cream. YUM!


This recipe can be very easily doubled. Also I imagine it could be adapted easily to savoury crepes/pancakes. I would drop the vanilla essence and maple syrup and add a sprinkle of salt and a pinch of onion powder. You could use the savoury pancake as a tortilla for mexican fillings or as a crepe for a lovely creamy meaty sauce.


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