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Stack of Grain-Free Pancakes topped with raspberry compote and a lemon slice
4.91 from 20 votes

1-Bowl Grain-Free Pancakes

Incredibly fluffy grain-free pancakes made in 1 bowl with 8 ingredients in just 20 minutes. Customizable, quick, delicious, and perfect for lazy weekend breakfasts and beyond!

Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 10 (Pancakes)
Category: Breakfast
Cuisine: Dairy-Free, Gluten-Free, Grain-Free
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

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

Instructions

  1. 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.

  2. 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.

  3. 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. 
  4. 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).

  5. 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.

  6. 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.

Notes

*To keep these vegan, you can try subbing 1/3 cup (80 ml) whipped aquafaba in place of the eggs, but we haven’t tested it this way and can’t guarantee the results. Instead, we recommend trying this egg-free pancake recipe for better results. 
*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.

Nutrition Per Serving (1 of 10 pancakes)