Fluffy Grain-Free Almond Flour Pancakes

These light & fluffy pancakes are made grain and gluten-free with almond and tapioca flour. They are full of flavor and a delicious alternative regardless of dietary restrictions. I include the viral TikTok hack for cooking frozen pancake batter.

How to make the best gluten-free, grain-free almond flour pancakes naturally sweetened with maple syrup

Grain-free, gluten-free almond flour pancakes offer a delicious alternative for those with dietary restrictions, made with finely ground almonds that create a light and fluffy texture. These pancakes are nutritious, packed with protein and healthy fats from almonds while free from grains and gluten.

I also include several methods for cooking these pancakes, including the viral TikTok hack of freezing the pancake batter as ice cubes. You can decide which method works best for you.

YouTube video

Why You’ll Love This Fluffy Almond Flour Pancake Recipe:

  • It’s naturally sweetened without any processed sugar.
  • All the ingredients are easily digestible for a gentle tummy.
  • The pancakes are delicious regardless of a food allergy.
  • The simple ingredients are affordable and easy to find.

How to Make My Light & Fluffy Almond Flour Pancakes

Step 1: Add the Wet Ingredients

Add the wet ingredients to a medium-sized mixing bowl, including eggs, milk, maple syrup, oil, vanilla, and apple cider vinegar. Blend with a whisk until the eggs are all incorporated.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 2: Add the Dry Ingredients

Add the dry ingredients, including almond flour, tapioca flour, cinnamon, baking powder, and salt, to the wet ingredients in the mixing bowl. Stir with a whisk until blended

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 3: Pour the Batter

Bring your fry pan to medium heat and spray with non-stick spray if your pan calls for it. Scoop 2-3 tablespoons of batter and pour into a frypan for a 4-5″ pancake. As soon as tiny bubbles begin to form across the pancake, gently lift the side of the pancake to check for doneness. Flip the pancake over in the pan using a spatula when lightly browned.

Mixing cranberries into muffin batter.

How to Make and Cook Frozen Ice Cube Batter

Make the batter according to the recipe. Then pour the batter into your desired mold. Silicone molds work best because removing the frozen pancake batter is easy.

Allow the batter to freeze for at least 3-4 hours until solid. Then you can remove them from the mold and store in an airtight container in your freezer for several months.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Silicone Muffin Tray

Spray your fry pan with non-stick spray and turn to medium heat. Place your frozen puck of pancake batter in your pan. Place a lid on the pan to help speed up the defrosting of the frozen batter. 

Gently press down on the batter to help spread the defrosted batter. 

As tiny bubbles begin forming on the sides of the pancake, flip the pancake over in the pan using a spatula. You may need to flip the pancake several times as it slowly thaws and cooks.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.
How to make the best gluten-free, grain-free almond flour pancakes naturally sweetened with maple syrup

Fluffy Grain-Free Almond Flour Pancakes

These light & fluffy pancakes are made grain and gluten-free with almond and tapioca flour. They are full of flavor and a delicious alternative regardless of dietary restrictions. I include the viral TikTok hack for cooking frozen pancake batter.
5 from 1 vote
Servings 12
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients
  

  • 4 eggs
  • 1/4 cup oil
  • 1/4 cup milk
  • 2 tablespoons maple syrup
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla
  • 1-1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Instructions
 

Almond Flour Pancake Batter:

  • Add the wet ingredients to a medium-sized mixing bowl, including eggs, milk, maple syrup, oil, vanilla, and apple cider vinegar. Blend with a whisk until the eggs are all incorporated.
  • Add the dry ingredients, including almond flour, tapioca flour, cinnamon, baking powder, and salt, to the wet ingredients in the mixing bowl. Stir with a whisk until blended. 
  • Bring your fry pan to medium heat and spray with non-stick spray if your pan calls for it. Scoop 2-3 tablespoons of batter and pour into a frypan for a 4-5" pancake. As soon as tiny bubbles begin to form across the pancake, gently lift the side of the pancake to check for doneness. Flip the pancake over in the pan using a spatula when lightly browned.

Frozen Pancake Batter Cubes:

  • Make the batter according to the recipe. Then pour the batter into your desired mold. Silicone molds work best because removing the frozen pancake batter is easy.
    Allow the batter to freeze for at least 3-4 hours until solid. Then you can remove them from the mold and store in an airtight container in your freezer for several months.

Silicone Square Ice Cube Tray:

  • Spray your fry pan with non-stick spray and turn to medium heat. Place your frozen cube of pancake batter in your pan. Place a lid on the pan to help speed up the defrosting of the frozen batter. 
    Gently press down on the batter to help spread the defrosted batter. 
    As tiny bubbles begin forming on the sides of the pancake, flip the pancake over in the pan using a spatula. Because of the thickness of the cube of batter, you'll need to flip the pancake several times as it slowly thaws and cooks.

Silicone Muffin Tray:

  • Spray your fry pan with non-stick spray and turn to medium heat. Place your frozen puck of pancake batter in your pan. Place a lid on the pan to help speed up the defrosting of the frozen batter. 
    Gently press down on the batter to help spread the defrosted batter. 
    As tiny bubbles begin forming on the sides of the pancake, flip the pancake over in the pan using a spatula. You may need to flip the pancake several times as it slowly thaws and cooks.

Video

YouTube video

Nutrition

Calories: 146kcalCarbohydrates: 9gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 55mgSodium: 196mgPotassium: 31mgFiber: 1gSugar: 2gVitamin A: 80IUVitamin C: 0.01mgCalcium: 80mgIron: 1mg
Keyword gluten free, grain-free, pancakes
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

2 Comments

  1. 5 stars
    Love this recipe 😋 😍
    Could you add protein powder to the recipe to higher the protein level in each pancake?

    1. Hi Tina, I’m so glad you like this recipe! I haven’t tried it, but I’m sure you could add protein powder. That’s a great idea! If it thickens the batter, you could add a little more milk to thin it to your desired consistency 🙂

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating