gluten free pancakes

Easy Pumpkin Protein Pancakes made in the blender! These gluten free pumpkin pancakes are an easy, healthy start to the day. 

Pumpkin Protein Pancakes

oats

pumpkin puree ((sub mashed ripe banana))

full-fat cottage cheese ((I use Good Culture brand))

eggs

maple syrup

baking powder

pumpkin pie spice ((sub apple pie spice))

salt

Optional toppings: Chopped pecans

Combine all ingredients in a high power blender; blend until mostly smooth. Let batter sit in the blender while you preheat a skillet (or griddle) over medium heat. Grease with oil or butter.

Once the pan is hot, add 1/3 batter to the pan for each pancake. Use the back of a spoon to smooth out batter to create a rounded pancake. Cook for 2 to 4 minutes, or until pancakes slightly puff up and bubbles form around the edges. Gently flip, and cook another 1 to 2 minutes, or until golden brown on the underside. (Note: if the pancakes start browning too quickly, reduce heat to medium-low to prevent burning.) Serve warm with toppings of choice.

These Almond Flour Pancakes are incredibly fluffy, delicious and made with simple ingredients. Easy low carb pancake recipe and alternative to whole wheat pancakes.

Almond Flour Pancakes

tbsp oil

milk

tsp baking powder

almond flour

Avocado or coconut oil (for frying)

In a medium bowl, add eggs, oil, milk, maple syrup, baking powder and almond flour.

Whisk well until batter is smooth consistency.

Preheat ceramic non-stick skillet on low heat and swirl oil to coat.

Add 1/4 cup of batter and cook for a few minutes or until you peak under and see nice brown colour.

Flip pancakes before they are dry on top and bubbles appear.

Cook for another 1-2 minutes.

Proceed with remaining batter and reduce heat as skillet gets hotter.

Serve with maple syrup, plain yogurt and berries.

Store: Refrigerate covered or in a container for up to 3 days.

Freeze: Freeze cooled down pancakes in an airtight container for up to 3 months. To thaw, pop frozen in the toaster and voila. Or thaw on a counter for a few hours.

Fluffy sourdough buckwheat pancakes are a simple and tasty breakfast. This is a gluten free and no wait sourdough recipe.

Sourdough Buckwheat Pancakes

buckwheat sourdough starter

vanilla extract

honey

coconut oil

baking soda

Preheat skillet over medium heat with coconut oil.

In a large bowl mix together the ingredients.

Pour about 1/4 cup of pancake batter into...

Pour about 1/4 cup of pancake batter into the hot skillet.

Allow to cook through until the bubbles stop...

Allow to cook through until the bubbles stop popping and no more bubbles are being produced.

Flip and cook 1-2 more minutes.

Place on a plate to cool before serving.

Serve with your favorite pancake toppings.

Delicious vegan and gluten-free purple pancakes with tigernut flour. Colored with natural food colorings pitaya and butterfly pea flower powder.

Gluten-Free Purple Pancakes

white rice flour

g brown rice flour

g tigernut flour

g tapioca flour

potato starch

agave syrup

150 ml rice milk

banana

(approx. 100 g)

pitaya powder

butterfly pea flower powder

Put all the dry ingredients in a medium-sized bowl (except for the pitaya and butterfly pea flower powder).

Mix banana, 150 ml rice milk, pitaya and butterfly pea flower powder in the blender until smooth.

Now add the banana mixture and agave syrup to the bowl with dry ingredients and mix well. Adjust sweetness if needed.

Brush the pan with coconut oil and preheat it under medium-low heat.

Pour the batter into a circle (I used 1 heaped tablespoon for each pancake).

When the pancake starts bubbling a bit and the bottom is lightly browned, flip it over and cook briefly on the other side.

Top with red currants.

Banana Oat Greek Yogurt Pancakes

(40 g) rolled oats*

tsp cinnamon

medium-size ripe banana, sliced (about 50 grams)

(60 g) plain Greek yogurt**

almond milk

tsp vanilla extract

Preheat a skillet over medium heat and coat it with cooking spray or oil. You want to make sure that it&#8217;s very hot before you start cooking your pancakes.

Add all the ingredients to a blender in the order listed and blend until the oats have broken down and batter is frothy.

Using a ladle or 1/4 cup (60 ml) measuring cup, drop batter onto skillet until desired size of pancakes is reached. Cook until the edges begin to look dry and bubbles start to form on the top of the pancake, about 1 minute. Using a spatula, flip and cook about 2 more minutes on the other side. Repeat with the remaining batter, making sure to coat your skillet again with oil between each batch.

Remove from heat and serve with your favourite toppings.

Amanda, these pancakes are out of this world delicious ! I serve them with Applegate farms Maple Sausage or Turkey Bacon. We have a extreme clean eating diet and for medical reasons for our daughter who deals with chemical overload. She unfortunately isn't able to eat them yet but we are. We love them. 
I'm sharing your recipe and website on my website. I hope you don't mind :) 
Im not quite a professional blogger Im just documenting life as it happens on the road with a special needs child.

Always in search of EASY glutenfree pancakes and this is a  great recipe! Never thought about using a blender.  Since I would rather not separate my eggs, I threw the whole thing in. Doubled the recipe (except the eggs since I was using whites and yolk) and added 1/4c blueberries and 1Tbsp succanat, so that we didn't need to serve with syrup. I also used coconut milk (nut allergy) and added 1/4tsp salt and baking soda (which made them more fluffy). Thanks so much! Will be sharing this with everyone!

Can you tell me how much fat, carbs, fiber, and sugar are in this recipe?

I made these this morning.  They were good.  They were very easy to make and a nice way to start using up some of the frozen bananas I have in my freezer.  I was surprised that there wasn't a very pronounced banana flavor, (not a complaint).    They aren't very sweet, which makes me think that's why the banana was added.  To give a little sweetness and flavor.  Definitely a healthier alternative for pancakes and way better than a bowl of oatmeal.  At about 300 calories, 20 gr protein and 5 gr of fiber, it's a nice way to start the day.  When I make these again, I'm going to add a packet of sweetener.  Or in place of the milk, a little zero calorie Torani syrup.

Thank you for the recipe!

Loved these pancakes!
I used low-fat milk instead of almond milk.

Awesome and interesting article. great thing you have always share with us. just continue composing this kind of post.

Check out this easy recipe for cream cheese pancakes from Delish.com--no flour required!

Cream Cheese Pancakes

cream cheese, softened to room temperature

sugar

pure vanilla extract

kosher salt

Butter,

strawberries,

Powdered sugar,

Maple syrup,

I substitute sugar for granular Swerve and add a pinch of ground cinnamon to make it less "eggy" tasting. Don't even need SF syrup to eat them unless you want to.

Pretty good, and I would also eat them again. Batter reminded me of a crepe. Don't be like me and actually listen to the "Pour about ¼ cup batter into the pan" part - I tried to make one, giant über pancake and it ended up being delicious but also very delicate and broke into multiple pieces upon flipping. 

Flavor is mild so definitely plan to add toppings - the suggested strawberries, syrup, and powdered sugar are good, as is nutella, bananas, assorted other berries, etc. Yum yum yum.

This is the Only low carb pancake recipe I’ve liked.

https://streaming.hearstdigitalstudios.com/7a580edd-d411-4414-9ae0-b18df41a8191/video_rover_16x9_1080p_hd_1578342385_94889.mp4

These Cream Cheese Pancakes Couldn't Be Easier

These are the best gluten free, paleo, fluffy almond pancakes. They are high protein and will keep you fuller  a lot longer than any other regular pancake recipe.

Super fluffy almond flour pancakes

coconut sugar

tsp salt

eggs (at room temperature)

almond milk (at room temperature)

apple cider vinegar

tbsp coconut oil (melted)

First, start by mixing the dry ingredients together in a bowl. Starting with the almond flour, baking powder, coconut sugar and salt.

Then, in a separate bowl mix the whisk ingredients together. starting with the eggs, vanilla extract, almond milk, apple cider vinegar, and coconut oil.

Then pour the wet ingredients over the dry ingredients and mix just until everything is well incorporated.

Preheat an oiled pan on the stove at medium-low heat and pour about 1/4 cup of batter onto the center of the pan and let it cook for about 2-3 minutes. You will know when it&#x27;s ready to flip when little bubbles start to form on top of it.  Flip it and let it cook for another minute of so.

These almond flour pancakes are light and fluffy and all around delicious! They're naturally grain-free, gluten-free and keto friendly. 

Fluffy Almond Flour Pancakes

tsp baking powder

tsp salt

tsp coconut oil, melted and cooled

tsp vanilla extract

extra oil

Mix the dry ingredients together in a bowl. 

Mix the wet ingredients together in a bowl. 

Pour the dry ingredients into the wet ingredients and mix just until combined. 

Heat some oil in a large skillet on medium heat and pour a ladle of the batter into the pan. Let cook for about 2-3 minutes until little bubbles start to form on top, then flip and let cook for another minute. 

Serve with your favourite toppings like blueberries, yogurt or maple syrup! 

The pancakes were light and very flavorful. I will make again. Thank you.

The batter was a little thicker than I expected - got five full pancakes and one tiny one out of it.  (maybe because I used a 1/4-cup to pour out the batter...or regular 1% milk instead of almond milk?  :) )

Very tasty, though - chances are that I'll be making more in the future.

So delicious! I originally tried coconut flour for a different recipe but someone commented almond flour tastes way better so I looked it up and found this! So glad. These with a serving of honey are heavenly.

The oil mentioned in the recipe is for the batter, correct?  Not for heating the pan?

Hi, love these! I was wondering if I'm out of almond milk can I substitute with half and half?

These came out amazing! I don’t eat pancakes too often but when I do I feel so bloated and uncomfortable after eating them.. but these made me perfectly full. Definitely recommend!!

These are the best healthy pancakes I've ever tasted😋 
I used butter and whole milk instead of coconut oil and almond milk as the 2nd comment suggested. I halved the recipe and if made two perfect pancakes:)

I had try to make double the recipe portions just to serve 2 ppl. Produced 3 pancakes each. 

Almond batter also burnt more easily so make sure your heat is low.

I actually really liked these! Even with no sugar it's delicious. These are the best almond flour pancakes I've had.

I had no flour in the house as I stopped using flour mostly. My kids wanted pancakes so I gave these a whirl. Loved by a 2, 4, and 12 year old. Super fluffy and look great. Thanks.

I have recently discovered I have a gluten intolerance. I have tried over 10 almond flour pancakes/waffle recipes and none of them can compare to this one. When I cooked the pancakes in a pan they would always burn. I bought a 4” waffle maker and it was a game changer. I used this pancake recipe in the waffle maker (1/4 cup scoop of batter) and they were just like an Eggo waffle
I have a photo of my finished product but don’t know how to post them.

Amazing! I love how they fluff up when then cook!

These were delicious.  I made a recipe for the first time and then went ahead and made a second batch to keep for future meals this recipe is awesome.  Do you think I could freeze these and then heat up when I wanted them??

This recipe is the BOMB!! It is now my go-to pancake recipe, they are delicious...and healthy! Can't wait to try other recipes on this site.

I made your recipe and loved it! I did use butter instead of coconut oil and whole milk instead of almond milk. Since the butter had salt, next time I won't use salt.  I have a waffle maker that makes (2) 4-inch waffles; I have to try waffles next.  Thank you for your great recipe!!

Loved these, turned out great, but I did add flax seed and a little more almond milk

Made theses and they were super tasty.  Will be making them again for sure!!

Just made these. Delicious and fluffy.thank you! I also made the chia and buckwheat bread from your website and both feel healthy and nutritious yet yummy.

thanks Jess!
I have tried so many different almond flour pancake recipes.But it is the best. A piece of cake for breakfast would be delicious and nutritious.

Best pancake recipe I’ve ever tried. We make these a few times a week now. They are fluffy, light and delicious!

Made these this morning. Added a thin spread of natural peanut butter and a few slices of banana.
They are light and fluffy and the perfect comfort food breakfast.

I have made these twice already and loved them! It’s nice to eat pancakes without going into a food coma. Would it be ok to add smashed banana into the batter? Will it change the fluffy consistentsy?

This is the best These Fluffy Almond Flour Pancakes I've ever made. Before, I tried it a few times . But this time it was best delicious. Your recipe is awesome. Thanks Jess!

i made my vegan lemon ricotta pancakes with this recipe for my mom and she was so surprised at how good they were being gluten and dairy free!!

These pancakes were very delicious.  I have come to really like the flavor and texture that almond flour gives to baked goods, but I was afraid they wouldn’t make good pancakes because of the lack of gluten and thus elasticity and fluffiness.  But this is awesome!!   I made it exactly as written, except I used duck eggs instead of chicken eggs, and the pancakes were an amazing golden color and very tender.  Do you think this recipe would work with hazelnut flour as well?  Thanks for a winning recipe.

Absolutely the best gluten-free, sugar-free pancakes I have ever tried! Thank you so much for this recipe!!!

Mine are flat. Definitely not fluffy and taste incredibly bland. What am I doing wrong?

I just made these pancakes for my kid's birthday breakfast and they were amazing!! The only change I made was using almond extract because I ran out of vanilla.  Only half the amount of almond extract was used per other website recommendations for substitutions. This is a keeper and was so easy to make! The gluten free recipe was not at all tedious for me considering I usually use boxed mixes for convenience. Thank you for my full and happy belly!

OMG! I love pancakes so much and when I started watching my carbs I thought I would never be able to fit them into my diet again. These are so good and so easy to make. I tried adding frozen fruit I had thawed to some of them and this didn't work out so well so next time I'll try adding fresh fruit that I've rinsed and thoroughly dried instead. Even plain with no add-ins these pancakes are as wonderful as can be. I was in doubt as to how they would turn out because super fine almond flour looks grainy but the texture becomes more cornbread like and soft. These have made me very happy. They fit well within my carbs goals and add the filling protein I need to make pancakes as a standalone meal if desired. Thank you!

I just made these almond flour pancakes and let me tell you...THEY'RE DELICIOUS! You've converted a pancake "hater" (lol) to a lover! I added some semi-sweet chocolate chips, extra vanilla extract (not too much) &amp; just a pinch of sugar. I'm definitely sharing your recipe to my family &amp; friends! Thank you! ❤🥞❤🤤

I've made this recipe multiple times, its so good. They are fluffy and a perfect nutty but soft texture. My favorite way to eat them is topped with blueberries and a scoop of coconut cream. Definitely my new go to recipe for pancakes 💙

I really liked these pancakes! Could I use this recipe to make waffles? 

I just found today that my 12 yo son has celiac disease and we need to change his diet to a gluten free. So, it’s a new world to me, thank god I had an almond flour, bought it for no reason . So, how surprised will he be in the morning (few more hours) when he’ll see those yummy gluten free pancakes I made especially for him ❤️ Thank you for an amazing healthy pancakes 🙌💕

So I wasn’t going to make these because this recipe is so similar to another recipe that I already make, but I did and they were even better!

I have ALL of these ingredients.! I can’t wait to try them!! They look so fluffy and perfect. Great recipe my friend!

Made these this morning and they disappeared quickly!! Thank you for this delicious recipe! 

These have become our "go to" pancakes! So tasty and also filling in a good way!

Love it! Finally I found a recipe that doesn't crumble lol Is so fluffy and delicious. I just can't wait to do it again.

good base recipe.  i added twice the salt and liquid (a mixture of equal parts half and half and Silk unsweetened coconut milk), plus two tablespoons Tapioca flour to help bind it, and it came out perfect!

That picture doesn't do this recipe justice! I grew up on homemade pancakes and am now watching the carbs. So, like another reviewer, I thought I would never be able to enjoy my favorite comfort food again. Now, cue the angels singing...I LOVE THESE PANCAKES!!! I can't thank you enough for posting this gem of a recipe on the internet!

Perfect recipe!
This is the 4th almond flour pancake recipe I have tried and I'm happy only with this one. Thank you so much!!

If your reading the comments to see if this recipes is worth making, they really are amazing just go ahead and make them! 
I will never eat flour pancakes again!

I love this recipe!  I tried it in my waffle maker and it worked even better than the pancakes!  I added 2 tbps of peanut or almond butter and it helps them stay together a litte better.

These were easy to make, fluffy and delicious. Top them with blue berries, bananas and lite syrup and you have a delicious healthy breakfast option to start your day.  We enjoy them Thanks!

I just made them and are delicious!

Thank you for this recipe! 😊

Do you put the coconut out in with the wet ingredients?

Absolutely the best breakfast pancake recipe - I replaced the coconut oil with avocado oil, perfect, light pancakes. Thank you!

These were great and a perfect, low-carb/keto replacement for my beloved weekend pancakes. I added a little ground cardamom to the batter and then topped with stewed blueberries and strawberries and a big dollop of thick cream. The pancakes were fluffy and the serving size was excellent, sometimes the recommended serve is always depressingly small but these made four small pancakes per person. Thanks for the recipe!

This was the best recipe ever!! Tried almond flour for the first time and it was a huge success all because of your recipe! 💕
Gonna try many more recipes from your blog for sure now 😋💖

I'm new to the low carb diets and was very skeptical about this recipe.
I'm so glad I tried it. It was great. I added a drop of stevia to the last pancake as I can't really use Vermont maple syrup. It also was  great.Thank You.

These are soooooo good!!! After 9 months of not havi g pancakes, i am sooo excited!!!!

Very tasty and smell greaat while cooking them.  Thank you !

I  was skeptical but these were absolutely delicious...thanks fir this great recipe!

Nice &amp; fluffy. Very easy to make. It was just like cornbread consistency. It'll definitely be my go-to recipe when I'm in the mood for fluffy almond flour pancakes!

Wow, so nice to get the List of Ingredients in the beginning at a glance, so I clicked on your recipe and found your blog very engaging in the way that you composed it, so thank you. Now I’m off to the store to get all the correct ingredients since I’m out of eggs and want to make these fluffy pancakes today. I’m looking forward to following you and trying many other recipes of yours as well.

This recipe is delicious. I like to add toasted pecans and chocolate chips.

https://content.jwplatform.com/videos/rZcFWyEw.mp4

These Almond flour pancakes are grain-free and gluten-free and come together in 15 minutes!

Absolutely irresistible Oat Flour Pancakes. This recipe is easy, healthy and completely guilt free.&nbsp;

Oat Flour Pancakes

rolled oats (*gluten free oats for gluten free)

tsp sea salt

lg eggs

lemon juice

tbsp oil (*for cooking pancakes)

Using a food processor or high powered blender, grind oats to a flour like consistency, about 2 mins.&nbsp;Transfer to a medium sized mixing bowl and stir in baking powder, salt and sugar.&nbsp;

In a glass measuring cup, measure out milk and stir in lemon juice. Let sit for 5 mins.&nbsp;Meanwhile crack open eggs and whisk.

Add milk mixture and eggs to dry ingredients. Stir until just combined.

Heat a large frying pan over medium heat. Add 1/2-1 tbsp of oil. Using a 1/4 cup measuring cup per pancake, pour onto heated surface. Cook until bubbles form on pancakes. Flip and continue cooking until pancakes become lightly brown on opposite side.Repeat with the remainder of batter.&nbsp;

Romy Gill’s red lentil pancakes are ingenious – gluten-free and packed full of flavour!

You will need a high-powered blender or food processor to make this recipe.

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