We used coconut flour and tapioca flour to keep these pancakes gluten and grain free. You’ll have a beautiful stack to serve up in just about 15 minutes. And you can top them with all your favorite pancake toppings.
What our readers are saying
These are the best grain free pancakes I’ve ever found. Thank you so much! They were so delightful. I substituted arrowroot for tapioca, but otherwise followed it exactly. I have tried so many recipes and now my search is over. I’ll be using this recipe!
Olivia
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Light and Fluffy Gluten Free Pancakes
Ingredients
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup unsweetened applesauce
- 2 tbsp coconut oil, melted, (or ghee if not worried about dairy)
- 1 tsp vanilla extract
- 3 eggs
Topping ideas:
- pure maple syrup
- fresh berries
Instructions
- In a medium mixing bowl, combine all of the dry ingredients with a whisk.
- Add the wet ingredients and continue whisking until a smooth batter forms. Note: It will be a little thicker than your typical pancake batter.
- Heat your griddle pan or other pan of choice over medium heat.
- Use a non-stick coconut oil spray to your heated pan.
- Scoop a couple of spoonfuls of the batter into your pan and spread the batter out a little with the back of your spoon to form a larger circle shape. Remember the smaller they are the easier they are to flip, so choose your size and shape carefully.
- Flip the pancakes when they start to bubble. You can check to see that the bottom side has started to brown just a little. That is the perfect time to do your flipping.
- We like to place the pancakes on a plate in the oven with low heat (about 200 degrees) until all the pancakes are cooked so we can enjoy them together while they're warm and right off the stove.
- Top with whatever you love and enjoy!
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I didn’t have applesauce so I peeled a ripe pear to make 1/2 cup of pear purée. Worked great.
These are the best grain free pancakes I’ve ever found. Thank you so much! They were so delightful. I substituted arrowroot for tapioca, but otherwise followed it exactly. I have tried so many recipes and now my search is over. I’ll be using this recipe!
Hooray!! So happy you enjoyed them! And thanks for coming back to leave a review. We love hearing from you! 🙂
Caviat: I used flax seed egg substitute instead of eggs as my wife is allergic to eggs. (1 tbsp flax seed 3 tbsp water) this has never failed me for pancakes in the past.
This recipe did not come out right, when completed as directed (with the caviat above) the consistency of the bater was a loose damp sand. I made one pancake by forming the mixture into a patty in my hand and frying it. This attempt was not cooking right so I assumed this was likely due to a difference in moisture level from flax egg to egg, so I added coconut milk until the bater was the consistency mentioned, (thicker than normal, required a spoon to spread in pan) however now the pancakes wouldn’t firm up no matter how long they were cooked, added more egg substitute to the same effect. Seemed more like crispy wafers with tapioca pushing on the inside. Not pleasant.
Sorry these didn’t turn out for you. We never tested with a flax egg replacement but that’s likely the cause. We do have other egg-free pancakes that we’ve tested.
These were delicious!! I followed the recipe almost to a tee…just added a tablespoon of blue agave nectar to sweeten them up a bit…however, they really didn’t need it! These turned out perfect!
That’s great! Happy to hear you enjoyed them! Thanks so much for trying our recipe and for coming back to share how it went. We love hearing from you! 🙂
Made these pancakes for dinner tonight and they are delicious!! They will probably replace my almond flour pancakes. These are moist, flavorful, and a bit sweet with the applesauce. I did not use as much syrup as I typically do because these were not as dry. And they were easy to make!!
Thanks so much for returning to share! We really appreciate your support and love seeing another recipe you tried! 🙂