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    Home » Breakfast

    Grain Free Pancakes

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

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    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. 

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

    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 Gluten-Free Almond Flour Pancakes
    • Ingredient Notes
    • Substitutions & Variations
    • How to Make Pancakes With Almond Flour
    • Tip
    • Storage
    • Recipe FAQs
    • Other breakfast recipes to consider:
    • Recipe
    • Grain Free Pancakes

    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.

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      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 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.

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

      STEP 1: Sift baking powder, almond flour, and salt into a large mixing 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 and whisk until smooth.

      Almond flour pancake batter resting in a large mixing bowl.

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

      Three 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 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.

      Tip

      While cooking, keep cooked pancakes on a baking sheet in a preheated oven or toaster oven set to 250 degrees Fahrenheit.

      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. 

      Are any pancakes healthy? 

      Most foods can be healthy in moderation. You can improve the healthiness of pancakes by choosing wholesome ingredients to make them with that fit your dietary preferences and by using nutrient-rich toppings like probiotic-rich yogurt as well as fruit.

      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.

      Other breakfast recipes to consider:

      • A pumpkin banana muffin with a bite taken out.
        Pumpkin Banana Muffins
      • A collage of four photos showing gluten free pumpkin muffins, gluten free lemon poppy seed muffins, and gluten free blueberry muffins
        Best Gluten Free Muffins Recipes
      • A closeup of a gluten free banana chocolate chip muffin with a bite taken out.
        Gluten Free Banana Chocolate Chip Muffins
      • A stack of gluten free oat flour waffles on a white plate.
        Easy Oat Flour Waffles (Gluten Free)

      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. Crafted from wholesome ingredients, these gluten-free delights offer a healthy breakfast option. Enjoy their fluffy goodness without compromise.
      Author: Tiffany
      5 from 1 vote
      Print Pin Rate
      Course: Breakfast
      Cuisine: American
      Prep Time: 5 minutes
      Cook Time: 20 minutes
      Total Time: 25 minutes
      Servings: 8 pancakes
      Calories: 175kcal

      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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      Photo of Tiffany Welsh.

      Hi, I'm Tiffany. I strive to make gluten free dishes that are not just good enough, but better than their gluten counterparts. Living without gluten doesn't need to mean living without yum. You'll find all sorts of recipes from easy complex and something to soothe every sweet tooth.

      More about me →

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