grain free pancakes

Incredibly fluffy grain-free pancakes made in 1 bowl with 8 ingredients in just 20 minutes. Customizable, quick, delicious, and perfect for lazy weekend breakfasts and beyond!

1-Bowl Grain-Free Pancakes

butter

Tbsp nut butter ((we

tsp vanilla extract

unsweetened dairy-free milk ((we prefer almond

eggs* ((preferably free-range organic, such as Vital Farms))

Tbsp baking powder

Berry compote

Nut butter

Vegan butter

Maple syrup

To a mixing bowl, add melted vegan butter, nut butter, vanilla extract, and maple syrup and whisk well to combine. Add dairy-free milk and eggs and whisk once more to combine.

Add baking powder and whisk to combine. Then add almond flour, starting with the lesser amount and whisking to combine. You’re going for a cake batter texture&nbsp;— not too runny, but not too gloppy or thick (see photo). Add more almond flour until the right texture is achieved. If it gets too thick, thin with more dairy-free milk.

Heat a skillet or pan over medium heat. Once hot, grease the surface with a little oil or your butter of choice. Wait 1 minute. Then add batter 1/4 cup at a time, giving your pancakes room to spread. They’re ready to flip when they puff up slightly, the edges are dry, and the surface appears shiny&nbsp;— about 3 minutes.&nbsp;

Carefully flip and cook on the other side until golden brown and cooked all the way through&nbsp;— about 2 minutes. Continue until all batter is cooked (as recipe is written, ~10 pancakes).

Serve immediately with desired toppings. We enjoyed with a bit of vegan butter, berry compote, and maple syrup. These would also go well with nut butter, honey, bananas, or another fruit of choice.

Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. To freeze, lay in a single layer on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer-safe container. To reheat, either microwave or heat in a toaster or 350-degree F (176 C) oven until warm.

This was easy and amazing. My grain free gkids are  Coming for Christmas and I made two batches but doubled the maple syrup  instead of the nut butter. Excellent!  Thanks for making breakfast easy. They’re in the freezer ready to go

These are excellent. Light and fluffy. I made them with my homemade peanut butter yet you couldn’t taste any peanut butter in there. I used agave inside the pancake only because I only had just a little bit of maple syrup left. Threw in some blueberries and they were wonderful! Excellent recipe.

Used dairy butter instead of vegan and coconut sugar instead of maple syrup. Also mixed in a bit of coconut flour because I didn't have enough almond flour.
Used butter to oil the pan.
The cold milk and eggs made the butter mixture harden up so when I tried to whisk them together the butter mixture just floated around the milk and eggs in chunks.
Mixed as well as I could and made them. Came out fine. Tasted too much like butter, I think it was because of the lack of other flavors. 
Hope for a better result next time

I’ve made these multiple times and they’re always great! They’re much better than the grain free pancake mixes I’ve tried! I usually add blueberries and chocolate chips for my daughter :)

I made this for the first time using the aquafaba &amp; it came out delicious.  Used the 1/3 cup as recommended &amp; they are a great texture &amp; consistancy!  Love your recipes

Love this recipe! Regularly make these as a treat after a long run. Have been grain-free for some time and this is by far the best recipe I’ve found (even compared to box mixes). Usually add blueberries, which helps give the pancakes a tad more moisture.

After seeing this recipe I REALLY wanted to make pancakes but I was short on eggs, so I subbed a few Tablespoons of chia seeds (ground fine in a coffee grinder) for the eggs. I soaked the ground seeds in hot water for a few minutes before making the batter. Also added a leftover roasted &amp; mashed yam to the batter, cooked in a cast iron skillet with just a thin sheen of coconut oil. A little maple syrup on top. Pancake Bliss!  Thanks for the super simple and tasty recipe!

https://www.youtube.com/watch?v=bRYdohfu9Yo

Incredibly fluffy Grain-Free Pancakes made in 1 bowl with 8 ingredients in just 20 minutes. Customizable, quick, delicious, and perfect for lazy weekend breakfast and beyond!

Full Recipe: https://minimalistbaker.com/1-bowl-grain-free-pancakes/
 
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1-Bowl Grain-Free Pancakes

The most viewed grain free pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine