Grain Free Pancakes (Paleo, GF, DF)

I LOVE making pancakes! Original, chocolate chip, apple-cinnamon, you name it, I love experimenting with all sorts of flavours.

In 2019 I share my oat flour pancake recipe and as much as I love it, there were a few friends asking for a completely grain free pancake recipe. I love experimenting and really enjoy making and offering grain free options so I put whisk-to-bowl and got to testing.

Five or so attempts later, I was pleased with where my pancake recipe testing was going. My grain free pancakes were light, fluffy, easy to whip up, and really tasty, and I was finally ready to share my tasty grain free pancake recipe.

Why I love these grain free pancakes?

  • easy to make
  • moist and fluffy
  • quick to cook
  • made from simple, healthy ingredients
  • just sweet enough

What makes these pancakes a healthy option?

  • gluten + grain free
  • dairy free
  • source of good fats
  • high in fibre
  • good source of protein
  • naturally sweetened

A few tips for making this recipe:

  • If you are using a ceramic pan, DO NOT use oil (Very important, the pancakes will burn and not cook evenly).
  • If you are using a standard pan, use ½ tsp coconut oil between pancake making
  • Vanilla is key – don’t skip this ingredient.
  • Do not add fruit pieces or berries in this batter (i.e. blueberries) – I’ve tried it and the pancakes do not cook evenly.

Grain Free Pancake Recipe

Grain Free Pancakes

Healthy pancakes made without grains or dairy, and only simple ingredients.
Course Breakfast
Cuisine Dairy Free, Grain Free, Paleo
Keyword Grain Free Pancakes, Paleo Pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Fay


  • Measuring Cups
  • Measuring Spoons
  • blender
  • Large bowl
  • Whisk
  • Scooper
  • Large Ceramic Pan



  • 2/3 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup arrowroot flour
  • ½ tsp baking soda
  • ½ tsp fine pink salt


  • 1 small banana or ½ large banana
  • 1/2 cup dairy free milk
  • 2 tsp organic vanilla extract
  • 2 tsp raw honey or coconut nectar
  • 2 tbsp chia seeds or flax
  • 1 tsp Ceylon Cinnamon
  • 2 free range eggs

Optional Toppings

  • Sliced banana or any fresh fruit
  • Sprinkle of cinnamon
  • Real Canadian maple syrup


  • Add all dry ingredients to a large bowl. Mix well, set aside.
  • Add all wet ingredients to blender, leaving out the eggs. Blend until combined (1 minute). Add in eggs, pulse until combined.
  • Pour wet mix into dry mix. Whisk until well combined. Set aside to rest for 5 minutes – this will help the batter thicken.
  • Heat pan to medium-high. DO NOT coat with oil if you’re using a ceramic pan, this will cause the pancakes to burn. If using regular pan, coat lightly with coconut oil.
  • With a cookie scooper, add 3 separate scoops into the pan, round-out the batter to form 3 pancakes.
  • Cook for 2-3 minutes. Flip, cook for 1-2 minutes. Repeat with remaining batter. If you find the first side cooking too fast and too dark, reduce heat to medium.
  • Plate, add toppings, drizzle with maple syrup and enjoy!


  • One batch makes approximately 8-9 pancakes.
  • If you are not using a ceramic pan, coat pan with coconut oil before cooking each batch of pancakes. If you are using a ceramic pan, do not coat pan with oil.
  • These pancakes are not super sweet. I enjoy topping them with banana and maple syrup for added sweetness
  • I recommend cooking one pancake first to practice cooking time, and then make the rest of the pancakes. I inevitable always slightly burn the first one by either having the temperature to high or leaving it too long. When I practice with the first pancake, it helps me get the temperature just right.
  • Do not add fruit pieces or berries in this batter (i.e. blueberries) – I’ve tried it and the pancakes do not cook evenly.

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