If you have been looking for a solid gluten free pancake recipe that actually works, you just found it. No gummy texture, no weird aftertaste, just real good pancakes.

I have tested a lot of gluten free pancake recipes over the years and most of them were just okay. These are the ones I keep coming back to because they are easy and they turn out great every single time.

The trick is using a mix of almond flour and coconut flour. The almond flour keeps them soft and moist, while the coconut flour helps hold everything together nicely.

Everything else in the recipe is super basic. Eggs, a little milk, melted butter, vanilla, and a few pantry staples. Nothing complicated at all.

Being gluten free does not mean giving up on breakfast favorites. These pancakes are proof of that.

Why You’ll Love This Recipe

Super Easy to Make – These gluten free pancakes are honestly just as easy to make as regular pancakes. You mix everything together, pour it on a pan, and flip. That’s it.

No Gritty Texture – A lot of gluten free pancakes can taste sandy or gritty, but the combo of almond flour and coconut flour in this recipe gives you a smooth, pleasant texture in every bite.

Almond Flour Makes Them Extra Fluffy – Almond flour gives these pancakes a soft, tender texture that honestly rivals traditional pancakes. You won’t feel like you’re missing out on anything.

Naturally High in Protein – Between the almond flour and four whole eggs, these pancakes pack a solid amount of protein. They’ll actually keep you full through the morning instead of leaving you hungry an hour later.

Ingredients

2 cups Almond Flour
2 tbsp Coconut Flour
2 tbsp Granulated Sugar
1 tsp Baking Powder
1/4 tsp Salt
4 Large Eggs
1/3 cup Milk
2 tbsp Melted Butter
1 tsp Vanilla Extract
Butter for cooking

How to Make

Step 1

In a large bowl, whisk together almond flour, coconut flour, sugar, baking powder, and salt until no lumps remain.

Step 2

In a separate bowl, beat eggs, then add milk, melted butter, and vanilla extract. Whisk until smooth.

Step 3

Pour wet ingredients into dry ingredients and stir until just combined. Let batter rest for 5 minutes to thicken slightly.

Step 4

Heat a griddle or non-stick pan over medium heat and add a small amount of butter. Pour 1/4 cup portions of batter onto the hot surface.

Step 5

Cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook another 2 minutes until golden brown. Serve warm with your favorite toppings.

Helpful Tips

Sift Your Almond Flour First

Almond flour tends to clump up, especially if it’s been sitting in your pantry for a while. Before you mix it with the other dry ingredients, run it through a fine mesh sieve to break up any lumps.

This makes a big difference in how smooth your batter turns out. If you skip this step, you might end up with little clumps of almond flour in your pancakes that don’t mix in no matter how much you stir.

It only takes about 30 seconds and it’s worth the effort every time.

Let the Melted Butter Cool Down a Bit

After you melt your 2 tablespoons of butter, give it a couple of minutes to cool before you add it to the egg mixture. You want it warm but not hot.

If you pour hot melted butter directly into the bowl with the eggs, it can start to cook the eggs and create little scrambled bits in your batter. That’s not something you can fix once it happens.

Don’t Skip the 5 Minute Rest

After you mix the batter together, the recipe says to let it rest for 5 minutes. This isn’t optional. Coconut flour absorbs liquid slowly, so those 5 minutes give it time to soak up the moisture and thicken the batter to the right consistency.

If you start cooking right away, the batter will be too thin and your pancakes will spread out way too much on the pan. They’ll also be harder to flip without breaking.

Just set a timer and let it sit. You can use that time to get your pan heating up.

Frequently Asked Questions

Why do these pancakes need so many eggs?

Since there’s no gluten in this recipe, the eggs do all the heavy lifting when it comes to structure and binding. Without them, the pancakes would crumble apart because almond flour and coconut flour don’t hold together the way regular wheat flour does.

The four eggs also help the pancakes rise and get a nice fluffy texture, so try not to reduce the number or you might end up with flat, fragile pancakes.