Fluffy Grain-Free Pancakes (yes, it’s possible!)

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Fluffy Grain Free Pancakes :: Vintage Kids | Modern World

We have been (mostly) grain-free since November of 2012 (with a short deviation from the plan over Christmas, which we just won’t talk about…)

With 3 kiddos and a hubby that does manual labor, I need hearty meals that are filling and cost effective.  We’ve dabbled with the Paleo diet, and we’ve considered the GAPS diet, but neither were quite right for this season of our lives.  We still eat and drink dairy, but we are grain-free and refined-sugar free (using mostly honey and maple syrup, with the occasional coconut sugar for baking).

I’ll be working on a post soon about the hows and whys of a grain free diet, as well as our experience thus far.   It has made a HUGE difference in the health of our family, and at this point, we have no plans to go back!

This is one of our FAVORITE breakfast meals – mostly because it doesn’t taste grain free!!!  There’s something to be said for fluffy pancakes on a lazy Saturday morning (or any morning, really!) and this fits the bill!  You can thank my mama for the original recipe (hi mom!) but I did tweak it just a fuzz and add in a few things!


Fluffy Grain Free Pancakes


  • 1 c. almond flour
  • 3/4 c. ground flax seed
  • 1 Tb. + 1 tsp. arrowroot powder
  • 1 tsp. baking powder
  • 3 Tb. coconut sugar or 2 Tb. honey/to taste
  • 1 tsp. salt
  • 6 eggs
  • 1 c. milk or coconut milk for DF
  • 2 Tb. vanilla
  • 7 Tb. melted butter or melted coconut oil for DF
  • 1/2-3/4 c. sunflower seeds chopped nuts, dried fruit, frozen fruit, etc.


  1. Mix dry ingredients first, then add in the wet ingredients, stirring until there are no lumps.
  2. Using a 1/3 measuring cup, dip out your batter and pour it onto a pre-heated, well oiled griddle. Fry on medium/medium-high heat. (Be careful, these brown quickly, but will puff up, so you need to make sure that the insides cook completely.)
  3. Start with medium heat, realizing that these take a little longer to cook than traditional grain-based pancakes because of the density of the almond flour and the large quantity of oil.
  4. Brown the pancakes on one side, and as the edges start to dry, gently flip your pancake and cook thoroughly on the other side. As with any pancakes, flipping them and timing their cooking is a developed art-form. There is no rhyme or reason to how fast a pancake fries, but I've come to find with these, that it's better to be patient and cook on a lower heat, so that they don't become too brown and dry.
  5. Makes approximately 10/12 - 5-6" pancakes.
  6. Once cooked through, serve with copious amounts of maple syrup!!!




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6 Responses to “Fluffy Grain-Free Pancakes (yes, it’s possible!)”
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  1. Debra Schramm

    Could this batter (minus fruit, nuts, etc) be made ahead and kept in the refrigerator?

  2. thank you for this recipe! I will have to try it out, we are just switching over to a more gluten free lifestyle (and wow am I missing my homemade bread!). we’ve yet to make pancakes so I am excited to try this recipe out!
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  3. Cheeky Bums

    You’re very welcome!! They are SO yummy and can help ease you into the GF lifestyle!!! enjoy!!! thanks for stopping by! – kelsi

  4. Cheeky Bums

    Debra, yes – you absolutely can refrigerate this and save it -it works great and I actually did that this past weekend. I made the batter up the night before and let it set overnight in the fridge. I have also made these and frozen them, and they just OK. They tend to be a bit dry if you freeze them and then reheat them, but then again, it’s a good excuse to add more butter 🙂 thanks for stopping in! I hope you like the pancakes!! – kelsi