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