Flip-Free Pancakes (Paleo, Nut-Free)

Flip-Free Pancakes (Paleo, Nut-Free)

I hate flipping pancakes. Flipping pancakes is flipping annoying.

But my fellah adores pancakes. Our weekend tradition has always involved making a batch and blissing out on pancakey goodness. When I started a strict paleo diet after Christmas last year, we still kept up with our weekly pancake fix (although this was put on hold while I implemented the AIP). We were just sure to make them paleo-compliant, and away we went.

Just to reiterate, flipping pancakes is not one of my strong points. So I tarried away at this recipe and excitedly came with an oven-baked pancake that is nut-free.

As a side note, while I recently followed the AIP strictly for two months, I have since reintroduced eggs and nuts/seeds in moderation (the other non-AIP foods are still out for me). Overall, though, I find eggs a whole lot easier to digest than nuts and seeds.*

So what is especially great about this recipe is that it’s not only nut-free, it’s also labour-intensive-free. This is a fix-it-and-forget-about-it pancake that has transformed the awkwardness of me standing over the stove top invariably unsuccessfully flipping (verb) flipping (adjective) pancakes. Even if you’re not flipping-ly challenged like me, you may very well be looking for a little less fuss when making your own pancake breakfast, so go ahead and give this recipe a try!

*Nuts are one of the more common allergenic foods. For more understanding on the why of avoiding nuts and seeds, read Sarah Ballantyne’s (The Paleo Mom) article here.

Flip-Free Pancakes (Paleo, Nut-Free)
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 6-8
  • 3 eggs, beaten
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil, melted
  • 1 tsp vanilla
  • ½ c water
  • ⅓ c coconut flour
  • ¼ tsp sea salt
  • ¼ tsp baking soda
  1. Preheat oven to 375 degrees. Grease a 9x13 pan.
  2. Beat eggs in medium bowl with maple syrup, melted coconut oil, vanilla, and water. Add the coconut flour, sea salt, and baking soda. Mix well.
  3. Pour into greased 9x13 pan. Bake for 15 minutes until golden around the edges. Remove from oven. Cut into large squares and serve hot with your favourite toppings. I especially enjoy these oven-baked pancakes with fresh berries, toasted coconut, and maple syrup.


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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.