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    Home » Breakfast

    Grain Free Pancakes

    Published: Aug 14, 2023 · Modified: Nov 6, 2024 by Tiffany · This post may contain affiliate links · Leave a Comment.

     

     

    Jump to Recipe Print Recipe

    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 go-to recipe. With low-carb and gluten-free almond flour, as well as sweet, real maple syrup, and aromatic vanilla, you'll never miss regular 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.

    Two plates of grain free pancakes topped with maple syrup and fresh berries on a white table.

    Pancakes are one of our favorite foods to make on the weekend and we save the leftover pancakes for quick weekday morning breakfasts.  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!

    Jump to:
    • Why You’ll Love This Pancake Recipe
    • Ingredient Notes
    • Substitutions & Variations
    • How to Make Grain Free Pancakes
    • Expert Tip
    • Storage
    • Recipe FAQs
    • More gluten free breakfast recipes to consider:
    • Recipe

    Why You’ll Love This Pancake Recipe

    • Allergen Friendly - By using almond flour and dairy-free milk, these pancakes are both gluten free and dairy free, making it a great recipe for those with food restrictions.
    • 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.

    Ingredients for grain free pancakes made with almond flour on a white table.
    • 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 fluffy 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.  I haven't tried making these into egg-free pancakes, so I can't advise about substitutions.  Let me know in the comments if you do!
    • 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.  You can also fry the pancakes in a little melted butter if you prefer.

    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 or berries, add a little peanut butter for more protein, or choose your own favorite toppings.

    How to Make Grain Free Pancakes

    These delicious 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.

    Almond flour, baking powder and salt combined in a large mixing bowl.

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

    Milk, eggs and vanilla added to the dry ingredients in a large mixing bowl.

    STEP 2: Add the milk, eggs, maple syrup and vanilla extract in the center of the dry ingredients and whisk until smooth.

    Grain free pancake batter resting in a large mixing bowl.

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

    Three grain free pancakes cooking in a black frying pan.

    STEP 4: Heat a little bit of cooking oil in a frying pan or use an electric griddle.  Portion the pancake 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  brown.

    Expert Tip

    Keep cooked pancakes warm by placing them on a baking sheet in a preheated oven or toaster oven set to 250F until you're ready to serve.

    A stack of grain free pancakes topped with maple syrup and fresh berries on a white plate.

    Storage

    Place a sheet of paper towels between leftover pancakes to prevent sogginess.  Store pancakes that have cooled to room temperature in an airtight container in the refrigerator for up to 3 days.  Reheat in the microwave for about 1 minute before serving.  

    Leftover pancakes can also be frozen for up to 3 months.  When freezing, separate with parchment paper to prevent sticking. Reheat in intervals in the microwave to prevent over-cooking.

    A stack of grain free pancakes with a bite being taken out.

    Recipe FAQs

    Which is better for pancakes - almond flour or coconut flour?

    If you’re looking for the closest dupe of a classic pancake, you’ll want to use almond flour. It most closely replicates the smooth batter of pancakes made with traditionally-used flours. 

    Is it cheaper to buy pancake mix or make your own?

    This depends on the types of ingredients you’re buying, where you buy them, and if you buy in bulk or catch a sale. Pancake mix can be marginally less expensive if you’re buying a traditional mix, but if you’re looking for high-quality ingredients, the cost can be similar.

    If you’re a big fan of pancakes, consider buying the high-quality ingredients separately in bulk, and making the gluten-free flour blend that you can keep handy when you’re ready to make pancakes.

    More gluten free breakfast recipes to consider:

    • Several gluten free chocolate muffins sitting on a wood tray.
      Gluten Free Chocolate Muffins
    • A stack of oat flour pancakes topped with fresh fruit and syrup on a serving plate.
      Oat Flour Pancakes
    • Freshly baked gluten free blackberry muffins sitting on a plate with a few fresh blackberries.
      Gluten Free Blackberry Muffins
    • A collage of four photos showing different flavors of gluten free pancakes.
      Gluten Free Pancake Recipes

    If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

    Recipe

    A stack of grain free pancakes on a white plate, topped with syrup and fresh berries.

    Grain Free Pancakes

    Experience the irresistible flavor of these grain free pancakes. They're crafted from simple, wholesome ingredients with a flavor your whole family will love!
    Author: Tiffany
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 8 pancakes
    Calories: 175kcal
    Prevent your screen from going dark

    Ingredients

    • 1 ⅔ Cups Almond Flour
    • 1 teaspoon Baking Powder
    • ¼ teaspoon Salt
    • ⅓ Cup Non-Dairy Milk
    • 3 Eggs
    • 2 Tablespoon Maple Syrup
    • 1 teaspoon Vanilla
    • Oil for the pan

    Instructions

    • Add the almond flour, salt and baking powder to a mixing bowl and whisk to combine.
      1 ⅔ Cups Almond Flour, 1 teaspoon Baking Powder, ¼ teaspoon Salt
    • Add the milk, eggs, maple syrup and vanilla extract and whisk until smooth.
      ⅓ Cup Non-Dairy Milk, 3 Eggs, 2 Tablespoon Maple Syrup, 1 teaspoon Vanilla
    • Leave the mixture to stand for 5 minutes before frying the pancakes.
    • Heat a little canola or coconut oil in a large frying pan on a medium-low setting. Add approx. ¼ cupful of the batter and cook for 2-3 minutes, or until bubbles start to appear on the surface of the pancake. Flip and cook for 2-3 minutes on the other side.
      Oil for the pan
    • Repeat with the remaining batter. You can cook multiple pancakes in one pan if it’s big enough.

    Notes

    NOTE: Nutritional info is calculated for 1 pancake.
    STORAGE: Wrap leftover pancakes with paper towels to prevent sogginess.  Place inside an airtight container and refrigerate for up to 3 days.  Reheat for 1 minute in the microwave before serving.
    NOT DAIRY FREE: If you're not following a dairy free diet, you can replace non-dairy milk with regular milk in the same measure.
    Calories: 175kcal | Carbohydrates: 9g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 155mg | Potassium: 49mg | Fiber: 3g | Sugar: 4g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

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