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5.0 from 6 votes

Gluten-Free Pancakes

Thin and almost crepe-like, these gluten-free pancakes are the perfect vehicle for your favorite syrup or fruit sauce.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 pancakes
Course: Breakfast

Ingredients

  • 1 ½ cups blanched almond flour
  • ½ cup tapioca flour/tapioca starch
  • 1 tablespoon granulated sugar
  • 1 ¾ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ⅓ cups buttermilk room temperature
  • 3 large eggs room temperature
  • 3 tablespoons butter melted
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon pure vanilla extract

Instructions

    Cup of Yum
  1. In a medium mixing bowl, stir together the dry ingredients (almond flour through salt). Set aside.
  2. In a large mixing bowl, stir together the wet ingredients (buttermilk through vanilla extract).
  3. Gradually add the dry mixture to the wet and stir until no lumps remain.
  4. Heat a non-stick skillet over medium heat.
  5. Pour 1/3 cup of batter into the pre-heated pan and cook for about 2 minutes or until bubbles form and the bottom has lightly browned.
  6. Flip the pancake over and cook for another minute or two.
  7. Repeat with the remaining batter.