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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!!!