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.
Equipment
- Measuring Cups
- Measuring Spoons
- blender
- Large bowl
- Whisk
- Scooper
- Large Ceramic Pan
Ingredients
Dry
- 2/3 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup arrowroot flour
- ½ tsp baking soda
- ½ tsp fine pink salt
Blender
- 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
Instructions
- 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!
Notes
- 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.