Grain Free Pancakes

If you're a fan of homemade, fluffy pancakes but are trying to ditch the gluten, these grain free pancakes are going to be your new bestie. With low-carb and gluten-free almond flour, as well as sweet, real maple syrup, and aromatic vanilla, you'll never miss those old pancakes again. 

This easy gluten-free pancake recipe couldn't be more simple -- in fact, you can mix the dry ingredients ahead of time and just add the rest in the morning when you're ready to quickly cook them up. Just add a drizzle of maple syrup (or your own personal favorite topping), and you've got your morning comfort food covered. 

The next time you're looking for a grain-free pancake recipe that delivers all of the fluffy texture of traditional pancakes, give this easy recipe a try. 

If your family loves pancakes as much as we do, then you'll also want to try my gluten free banana pancakes or my pumpkin pecan pancakes which are perfect for fall!

Why You’ll Love Gluten-Free Almond Flour Pancakes

• Allergen-Free - By using almond flour and non-dairy milk, these pancakes are both gluten free and dairy free.
• Delicious - These are every bit as tasty as traditional pancakes but without grains.
• Low carb - If you live a keto or low-carb lifestyle, these will work for you. You can completely omit the maple syrup, or you can swap it out for an alternative sweetener of your choice.

Ingredient Notes

It’s easy to whip up tasty grain-free pancakes with 7 simple ingredients you can grab at the grocery store.

• Blanched almond flour - Using almond flour eliminates the gluten from the pancakes while still giving you that traditional pancake texture.
• Baking powder - This leavening agent helps the pancakes rise, giving you the most sumptuous stack of warm breakfast goodness.
• Salt - Salt brings out the flavors of the maple and vanilla.
• Non-dairy milk - I normally use coconut milk or oat milk in my cooking, but any dairy free milk will work. If you're not dairy free, you can use regular milk in the same measure. 
• Eggs - Large-sized eggs are standard for any baking recipe and work best for these pancakes.
• Maple syrup - Use high-quality, pure maple syrup for the best flavor (instead of those diluted with additives or made from alternative sweeteners).
• Vanilla extract - This extract imparts a fragrant aroma that draws everyone to the breakfast table, but it also balances the pancake’s flavors.
• Oil for the pan - We recommend canola or coconut, but you can use any neutral-flavored oil like avocado or vegetable.

See recipe card for full ingredient list and quantities.

Substitutions & Variations

Whip up these easy pancakes with a few extras to make your own creative version.

• Not dairy free - Replace the non-dairy milk with regular milk in the same measure.
• Fruit - Toss in a handful of fresh berries, diced fresh bananas, or other chopped fresh fruit. 
• Chocolate chips - Start the morning off on a sweet note with chocolate chips in any variety you love. 
• Nuts - Fold some crushed nuts into the batter for pancakes with a touch of crunch.
• Toppings - Make it a decadent start to the day with a dollop of whipped cream on top, add sliced ripe bananas on top, or choose your own favorite toppings.

How to Make Pancakes With Almond Flour

These healthy pancakes are just as easy as making a boxed mix -- especially if you mix the dry ingredients together ahead of time so you can make almond flour pancakes on the fly.

STEP 1: Sift baking powder, almond flour, and salt into a large mixing bowl or use a whisk to combine.

STEP 2: Add the milk, eggs, maple syrup and vanilla extract and whisk until smooth.

STEP 3: Leave the mixture to stand for 5 minutes before frying the pancakes.

STEP 4: Heat a little bit of cooking oil in a frying pan or use an electric griddle. Portion the batter out in ¼ cupfuls. Cook until bubbles are popping at the center of the pancakes and the edges are dry. Flip and cook on the second side for 2 minutes or until golden.