One of my recent favorite things to do is play around with recipes to see if I can completely remove a common ingredient. In this case, I wanted to see if I could make fluffy pancakes sans grains. Spoiler alert: It totally worked!
These 1-bowl pancakes are made with 8 ingredients you likely have on hand right now, and require just 20 minutes start to finish. Let’s do this!
The base for this recipe starts with melted dairy-free butter, nut butter, vanilla, and a bit of maple syrup. Next comes dairy-free milk and a couple of eggs.
The only “flour” required is almond! It’s light, fluffy, cake-like, and provides allows for a final product with a nice “crumb.”
Consider this a base recipe that’s very customizable.
Swirl in some puréed fruit — such as strawberry — for more flavor. Add chocolate chips for a bit of indulgence. Or add peanut butter and a little cacao powder for the ultimate peanut-butter chocolate pancake!
I must say, these pancakes cook up beautifully.
They’re easy to flip, get a gorgeous golden brown color, smell like “real deal” pancakes, and fluff up so nicely. I couldn’t wait to dig in!
We hope you LOVE these grain-free pancakes! They’re:
Quick & easy
& So delicious
For toppings, you could go any which way, but I opted for a little more dairy-free butter, raspberry compote, a little lemon juice, and maple syrup. Serve with a Creamy Matcha Latte, Perfect Cup of Coffee, or Golden Milk for the ultimate breakfast feast.
Love pancakes? Be sure to try our 5-Ingredient Banana Egg Pancakes, 1-Bowl Vegan Banana Oat Pancakes, Life-Changing Banana Walnut Pancakes, Vegan Carrot Coconut Pancakes, Toasted Coconut Pancakes, and Vegan GF Chocolate Chocolate Chip Pancakes.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
1-Bowl Grain-Free Pancakes
- 2 Tbsp melted vegan butter (we like Miyoko’s brand // or sub dairy butter or coconut oil // plus more for cooking + serving)
- 2 Tbsp nut butter (we like almond, peanut, cashew, and sunflower)
- 2 tsp vanilla extract
- 1 Tbsp maple syrup (plus more to taste, or sub stevia to taste)
- 1/2 cup unsweetened dairy-free milk (we prefer almond or cashew)
- 2 large eggs* (preferably free-range organic, such as Vital Farms)
- 1 Tbsp baking powder
- 1 ¼ – 1 ½ cups almond flour* (plus more as needed)
FOR TOPPING optional
- Berry compote
- Nut butter
- Vegan butter
- Maple syrup
- To a mixing bowl, add melted vegan butter, nut butter, vanilla extract, and maple syrup and whisk well to combine. Add dairy-free milk and eggs and whisk once more to combine.
- Add baking powder and whisk to combine. Then add almond flour, starting with the lesser amount and whisking to combine. You’re going for a cake batter texture — not too runny, but not too gloppy or thick (see photo). Add more almond flour until the right texture is achieved. If it gets too thick, thin with more dairy-free milk.
- Heat a skillet or pan over medium heat. Once hot, grease the surface with a little oil or your butter of choice. Wait 1 minute. Then add batter 1/4 cup at a time, giving your pancakes room to spread. They’re ready to flip when they puff up slightly, the edges are dry, and the surface appears shiny — about 3 minutes.
- Carefully flip and cook on the other side until golden brown and cooked all the way through — about 2 minutes. Continue until all batter is cooked (as recipe is written, ~10 pancakes).
- Serve immediately with desired toppings. We enjoyed with a bit of vegan butter, berry compote, and maple syrup. These would also go well with nut butter, honey, bananas, or another fruit of choice.
- Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. To freeze, lay in a single layer on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer-safe container. To reheat, either microwave or heat in a toaster or 350-degree F (176 C) oven until warm.
*We haven’t tested this recipe with any flour except almond flour. We assume almond meal would work, but can’t guarantee the results. If subbing coconut flour, start with a lesser amount as it tends to be quite absorbent. If you try this, let us know how it goes in the comments.
*Nutrition information is a rough estimate calculated with almond butter, almond milk, the lesser amount of almond flour, and without optional ingredients.
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