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Gluten-Free Pancakes

Delicious and fluffy gluten-free pancakes made with almond flour and tapioca flour, perfect for breakfast any day of the week.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups blanched almond flour Offers a nutty flavor while providing a light texture.
  • 0.5 cups tapioca flour/tapioca starch Adds chewiness and helps bind the ingredients.
  • 1 tablespoon granulated sugar A hint of sweetness to balance the flavors.
  • 1.75 teaspoons baking powder Essential for the pancakes' rise.
  • 1 teaspoon baking soda Ensures fluffiness.
  • 0.5 teaspoon salt Enhances the flavors.
Wet Ingredients
  • 1.33 cups buttermilk (room temperature) Offers moisture and tenderness.
  • 3 large eggs (room temperature) Acts as a binding agent.
  • 3 tablespoons butter (melted) Adds flavor and moisture.
  • 1 tablespoon maple syrup or honey A touch of natural sweetness.
  • 1 tablespoon pure vanilla extract Infuses an inviting aroma.

Method
 

Preparation
  1. In a medium mixing bowl, stir together the dry ingredients: almond flour, tapioca flour, sugar, baking powder, baking soda, and salt.
  2. In a large mixing bowl, stir together the wet ingredients: buttermilk, eggs, melted butter, maple syrup (or honey), and vanilla.
  3. Gradually add the dry mixture to the wet, gently stirring 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; cook until bubbles form on the surface.
  6. Flip the pancake and cook for another minute or two until golden brown.
  7. Repeat with the remaining batter.

Notes

For a lower-sugar option, reduce the sugar or use a substitute. You can also make it dairy-free by swapping buttermilk for a non-dairy alternative. Leftover pancakes can be refrigerated for three days or frozen for longer storage.