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5 Tasty Grain-Free Pancake Recipes for Lazy Sunday Mornings

A stack of grain-free, coconut pancakes on a plate, next to two halves of a coconut.
Africa Studio/Shutterstock

Sunday mornings are meant for pancakes, but if you struggle with digesting grains (or you’re just watching your carbs), we’ve got you covered with the best grain-free pancake recipes!

Grain-free flour can be made from nuts (like almonds or hazelnuts), seeds (like pumpkin or chia), or fruit (like bananas or coconuts). They all act differently when mixed with eggs, egg substitutes, and milk or plant-based milk.

Just pay attention to the ratios in the recipes below, as that will determine how fluffy or stable your pancake will be.

Almond Flour Vanilla Pancakes

Almond flour or almond meal is one of the most common grain-free flour substitutes, as it’s very versatile. It can be used in a variety of savory or sweet dishes without really changing the texture.

If you’re using it for the first time, though, you might notice its slightly denser composition and, of course, the nuttier taste. The more you play with it, though, the more you’ll learn how to manipulate it to get the taste and texture you desire.

You’ll need the following ingredients:

  • 1 cup of almond flour
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 2 eggs (or a substitute, like flax egg)
  • 1/4 cup of almond milk
  • 1 teaspoon of coconut oil, melted (plus some extra for oiling the pan)

Instructions:

  1. In a medium bowl, mix the almond flour, baking powder, and salt.
  2. In a separate, larger bowl, whip the eggs and mix in the almond milk, coconut oil, and vanilla extract until well combined.
  3. Pour the dry ingredients into the wet ingredients, then mix until combined.
  4. Heat some oil in a large skillet on medium heat, then add one ladle-full of batter into the pan.
  5. Let cook for about 2-3 minutes or until bubbles start to form on top.
  6. Flip and cook for another minute.
  7. Serve with any toppings you like!

Coconut Flour Cacao Pancakes

Coconut flour is delicate and fine, making it a great ingredient to mix with other flours. It will enrich and soften their texture. It can also be used by itself, but it requires a different egg-to-milk ratio. Here’s how to make killer coconut cacao pancakes!

You’ll need the following ingredients:

  • 1/2 cup of coconut flour
  • 1/3 cup of unsweetened cacao powder
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 5 large eggs, separated
  • 2 tablespoons of maple (or agave) syrup (or honey)
  • 1/3 cup of coconut oil, melted (plus extra for oiling the pan)
  • 1/3 cup of coconut milk
  • 1/3 cup of mini chocolate chips (optional)

Instructions:

  1. In a large bowl, beat the egg yolks, then add the coconut milk and oil, maple syrup, and salt until well combined.
  2. In a separate medium bowl, mix the coconut flour, and the cacao and baking powders.
  3. Transfer the dry ingredients to the wet mixture (and don’t worry if it gets too thick).
  4. Whip the egg whites in a separate bowl, then fold them into the combined mixture carefully, making sure not to lose too much air.
  5. Fold in the chocolate chips.
  6. Grease a skillet with some oil and place on medium-high heat.
  7. With a ladle or ice-cream scooper, measure out about 1/4 cup of batter for each pancake.
  8. Cook for 2-3 minutes or until bubbles start to form.
  9. Flip and cook for a minute on the other side.
  10. Finish with your preferred toppings.

Banana Flour Lemon Pancakes

A large stack of grain-free banana pancakes on a plate sprinkled with almonds.
PippiLongstocking/Shutterstock

Green banana flour has become popular in recent years due to its low-sugar, high-fiber content. This means it’s suitable for anyone with a gluten intolerance or allergy as well as those diagnosed with diabetes.

It’s also fairly easy to use and manipulate, and works with almost any ingredient as you can barely taste the banana flavor.

You’ll need the following ingredients:

  • 1 cup of green banana flour
  • 3/4 teaspoon of baking powder
  • 3 eggs (or egg substitute)
  • 3/4 cup of coconut or almond milk
  • 1/4 cup of lemon juice
  • Zest of 1 lemon
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of salt
  • 1 tablespoon of maple syrup (or any sweetener)
  • 1/2 teaspoon of apple cider vinegar
  • Some coconut oil for frying

Instructions:

  1. In a medium bowl, mix the green banana flour, baking powder, and salt, then set aside.
  2. In a large bowl, whip the eggs, then add the plant-based milk, lemon juice, vanilla extract, sweetener, apple cider vinegar, and lemon zest until well combined.
  3. Add the dry ingredients to the wet, then mix well.
  4. Grease a skillet with some coconut oil and place it on medium-high heat.
  5. Use a ladle or ice-cream scoop to measure about 1/4 cup of batter for each pancake.
  6. Cook for 2-3 minutes or until the bubbles start to form.
  7. Flip and cook for one minute on the other side.
  8. Finish with preferred toppings.

Hazelnut Flour Chocolate Chip Pancakes

Hazelnut flour is similar to almond in texture, but it’s just a bit grittier and a whole lot nuttier. It practically tastes like nougat, so if you decide to slather Nutella on top, we won’t blame you!

Tip: Mix all the ingredients in a food processor instead of by hand.

You’ll need the following ingredients:

  • 1 cup of hazelnut flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 3 eggs
  • 1 ripe banana, mashed
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of maple syrup (or any sweetener)
  • 1/4 cup of chocolate chips
  • Some coconut oil for frying

Instructions:

  1. In a medium bowl, combine the hazelnut flour, baking powder, and salt, then set aside.
  2. In a larger bowl, whisk the eggs, banana, vanilla extract, and sweetener. (It should get pretty thick).
  3. Add the dry ingredients and mix well.
  4. Fold in the chocolate chips.
  5. Grease a skillet with some coconut oil and set on medium-high heat.
  6. Use a ladle or ice-cream scooper to measure about 1/4 cup of batter for each pancake.
  7. Cook for 2-3 minutes or until bubbles start to form.
  8. Flip and cook for one minute on the other side.
  9. Finish with preferred toppings.

Pumpkin Spice Pumpkin Seed Pancakes

Pumpkin seed flour is probably something you’re hearing about for the first time. Just like nuts, seeds can be ground into flour quite easily, then used to replace any grain.

This is the perfect recipe for autumn mornings, as that delicious pumpkin spice aroma will linger all day. These pancakes are sure to brighten up a Sunday morning and give you a healthy dose of energy without the sugar crash.

You’ll need the following ingredients:

  • 1 cup of pumpkin seed flour
  • 1 cup of tapioca starch
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon of pumpkin spice
  • 3 eggs, separated
  • 2 tablespoons of maple syrup (or any sweetener)
  • 1-1/2 cups of coconut milk
  • 1/4 cup of coconut cream (or Greek yogurt)
  • 1/4 cup of coconut oil, melted (plus some extra for frying)

Instructions:

  1. In a bowl, beat the egg whites until stiff peaks form, then set aside
  2. In a separate bowl, combine the yolks, coconut cream and oil, and maple syrup, then mix well.
  3. Add the pumpkin seed flour, tapioca starch, baking powder, pumpkin spice, and salt to the egg yolk mixture, then mix until smooth.
  4. Gradually fold in the milk until it’s fully incorporated with the batter.
  5. Grease a skillet with some coconut oil and place on medium-high heat.
  6. Use a ladle or ice-cream scooper to measure out about 1/4 cup of batter for each pancake.
  7. Cook for 2-3 minutes or until bubbles start to form.
  8. Flip and cook for 1 minute on the other side.
  9. Finish with preferred toppings.

And there you have it! Super easy (and delicious) grain-free pancakes. No matter which variety you choose to make, they’re sure to warm you up on any cool Sunday morning and keep you feeling full until lunch.

Karla Tafra Karla Tafra
Karla is a certified yoga teacher, nutritionist, content creator and an overall wellness coach with over 10 years of international experience in teaching, writing, coaching, and helping others transform their lives. From Croatia to Spain and now, the US, she calls Seattle her new home where she lives and works with her husband. Read Full Bio »

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