Grain free + pizza never tasted better! These easy and super fluffy savory pizza pancakes will satisfy your pizza cravings! Made with simple and healthy ingredients. Paleo, gluten-free, dairy-free, and sugar free. These pizza pancakes are mom approved and kid-friendly and will make a PERFECT addition to your breakfast, lunch, or dinner menu.

Pizza Pancakes are seriously so yummy + it’s so FUN to pick your own favorite, unique toppings to put inside! I love to use pepperoni and banana peppers for the perfect pizza flavor and topping them with warm marinara sauce after they are done cooking is KEY.

I know for me, when I started eating mostly paleo, gluten-free, and dairy-free I missed having a good ole pizza sometimes…but, no need to miss it anymore because, now you can just make these pizza pancakes when those cravings hit!

Pizza pancakes are seriously so EASY to prepare and are perfect to make ahead of time so you can just grab-and-go on crazy mornings, pack them in lunches for you and your kids, or on busy nights just heat them up for dinner. Can it get any better than that?! Now, let’s talk about how to make these healthy + delicious savory cakes!

 

Savory Pizza Pancakes

Savory Pizza Pancakes are paleo, gluten-free, dairy-free, and sugar-free. They are mom approved and kid-friendly + the perfect addition to your breakfast, lunch, or dinner menu.

Course Breakfast, dinner, lunch
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 pancakes
Author The Clever Coconut

Ingredients

For the pizza pancakes

  • 1 cup tapioca flour
  • 1/2 cup almond flour
  • 1/4 cup arrowroot
  • 2 tablespoons ground flax
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon garlic
  • 3 medium eggs
  • 1/4 cup water
  • 2 tablespoons avocado oil
  • 2 tablespoons apple cider vinegar
  • 1 cup pizza toppings of your choice

Instructions

For the pizza pancakes

  1. Heat a pancake  skillet on medium heat.

  2. In a large bowl combine tapioca flour, almond flour arrowroot, ground flax, sea salt, baking soda, and garlic. In a medium bowl combine eggs, water, avocado oil, and apple cider vinegar. Pour the wet ingredients into the dry and mix until smooth.

  3. Grease your warmed pancake skillet. Pour approximately 1/4 cup pf batter per pancake onto the pan. Add in toppings. Flip pancakes often.

  4. Once fully cooked, top with warmed marinara. Enjoy immediately or store in the refrigerator for up to a week.