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4 ingredient paleo pancakes - flourless protein pancakes (Keto)

4 Ingredient Paleo Pancakes

  • Author: Lindsay Cotter
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 5 pancakes 1x


These paleo pancakes are completely magical! They’re flourless protein pancakes made with just 4 simple ingredients, but they have NO flour and NO protein powder. Completely grain free, low carb, sugar free, and dairy free.



  • 1/3 cup creamy nut butter (no stir nut butter works best)
  • 2 large eggs (or 3 small)
  • 2 tsp baking powder
  • 1/2 tbsp flax meal or 1 tsp psyllium powder

Optional mix ins or toppings

  • 23 tsp chia seed to increase plant protein
  • toppings – dark chocolate chips, fruit, nuts, etc.


  1. Pre-heat a non-stick griddle, or pan over medium heat. If using a non-stick griddle, you will not need to grease the pan with oil or butter before adding batter.
  2. Place all ingredients in a large bowl. Use an immersion blender (regular hand blender or one with whisk attachment) to blend everything together until nut butter is combined with eggs and batter is smooth. About 1 minute. If you don’t have an immersion blender, you can also whisk by hand or use a blender. Just make sure batter is smooth and can be scooped with a measuring cup.
  3. Before adding the batter to a pan, add a 1/2 tbsp of  butter or oil or using cooking spray. The butter should be very hot but not smoking.
  4. When hot, pour 1/4 cup to 1/3 cup scoop of batter onto pan or griddle and and cook until the edges start to brown and bubbles form in the middle
  5. Flip pancakes over and cook until brown and cooked through. Repeat until all of batter is used.
  6. Serve hot.
  7. This makes around 4 -5 medium pancakes or 7-9 silver dollar pancakes.


  • The key to creating flourless pancakes that are light and fluffy is to incorporate air into the batter. The easiest way to do this is with a hand blender (immersion blender) fitted with a whisk attachment. If you don’t own one, you could mix the batter in a high speed blender.
  • If you want to make thinner pancakes, stir 1 to 2 tbsp milk into the pancake batter.
  • Make sure to cool the pancakes to room temperature before freezing. Freeze between parchment paper to prevent sticking. Freeze for up to 3 months.
  • Category: Breakfast
  • Method: baking
  • Cuisine: american


  • Serving Size: 2 medium pancakes

Keywords: paleo pancakes, protein pancakes, grain free, low carb, sugar free, flourless