Paleo Vegan Pancakes are soft on the inside and slightly crispy on the outside. A scrumptious pancake that even those who follow an egg-free AND grain-free lifestyle can enjoy.
Grain-free AND egg-free pancakes? You got it!
A recent request for a Paleo Vegan Pancake recipe followed by an unsuccessful internet search for that perfect pancake recipe prompted me to set out on a mission to create one of my own. During my search, I came across several recipes that were egg-free OR grain-free but not both. I was also looking for one that was free of mashed banana (personal preference because I don’t always want my pancake to taste like a banana) which made the search even more difficult. So eight and a half batches, 32 pancakes later, a sink full of dirty dishes and a belly ache from all of the sampling, these Paleo Vegan Pancakes were finally born. My initial plan was to use the batter from our popular Paleo Vegan Crispy Waffles and simply make pancakes instead. How easy, right?! BUT that didn’t turn out too well and so the tweaking and modifying and sampling began. What I thought would be a simple recipe project turned into something a bit more complex! I’m always up for a challenge…but sheesh.
I must say thought, I totally nailed it!
Paleo Vegan Pancakes with Roasted Strawberry Vanilla Bean Sauce...a MUST try recipe! Click To Tweet
Paleo Vegan (BLENDER) Pancakes!
My new Ninja Kitchen Blender is put to use on the regular. Almost daily if not several times today. In fact just today, I’ve made a smoothie, a batch of homemade nut milk and these delicious pancakes for tonight’s breakfast for dinner (aka ‘Brinner”)! Blending the Paleo Vegan Pancake batter not only makes for an easy peasy recipe, but also helps to really whip it up resulting in a fluffier, lighter pancake. Because there are no eggs to fluff up the pancakes, blending the batter (along with baking powder and apple cider vinegar) is helpful in creating a fluffy, egg-free pancake.
If you’re looking for a new blender that is more on the budget-friendly end, I highly recommend this powerful blender from Ninja Kitchen. It works wonders! I love that it comes with a 72 oz. blender pitcher for larger recipes as well as two personal sized blender cups for smaller recipes. Best of all, you use the same AutoIQ base for both sizes. Before, I was constantly switching between two blenders depending on the size I needed so I’m pleased to say that those days are in the past thanks to the Ninja Kitchen Blender Duo.
This sauce though!
You’re in for a treat! Our good friend Kelsey from Little Bits of created this must-try, ridiculously tasty and easy Roasted Strawberry Vanilla Bean Sauce! Like the pancakes, this recipe is also whipped together in a blender. It’s made with just 3 ingredients and it’s the perfect topping for my Paleo Vegan Pancakes. For another yummy treat, try mixing the sauce into 6-8 oz. of dairy-free yogurt or chia pudding then topping it with a few dark chocolate chips or cacao nibs! Ummmm…yeah, so good.
Get Kelsey’s Roasted Strawberry Vanilla Bean Sauce recipe HERE!
Note: thickness or thinness of sauce will depend on how juicy the strawberries are. If needed, feel free to add a little water if you’d like a thinner syrup like consistency.
I couldn’t resist…
Drizzle the Paleo Vegan Pancakes with Roasted Strawberry Vanilla Bean Sauce with warm almond butter. It’s like a “peanut butter” and jelly sandwich…need I say more?! 🙂
Don’t you just want a bite..or three..or eight?!
Make a batch and give em’ a try! And don’t forget the sauce!
Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Paleo Vegan Pancakes
Paleo Vegan Pancakes are soft on the inside and slightly crispy on the outside. A scrumptious pancake that even those who follow an egg-free AND grain-free lifestyle can enjoy. Top with Roasted Strawberry Vanilla Bean Sauce for extra deliciousness.
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4 servings 1x
- Category: Breakfast | Snack
Ingredients
- 1 cup almond flour
- 3/4 cup tapioca flour
- 1 Tbsp. baking powder
- 1/4 tsp. sea salt
- 2/3 cup unsweetened almond milk
- 2 tsp. apple cider vinegar
- 1 Tbsp. maple syrup
- 1 Tbsp. coconut oil, melted
- 1 tsp. pure vanilla extract
Instructions
- Combine all of the ingredients in a blender. Blend for a few seconds then stop blender and scrape sides and blend for a few seconds longer. You may also make the batter in a bowl however, blending does help to make these egg-free pancakes fluffier as stated above.
- If needed, add additional liquid or flour in small increments (1/2 Tbsp. at a time) to achieve pancake batter consistency.
- On medium/medium high heat pour batter on a greased skillet, about a scant 1/4 cup of batter per pancake.
- Flip when pancakes begin to bubble or spatula easily slips under pancake. Continue to cook until golden brown on both sides.
- Allow pancakes to cool slightly before enjoying.
- Top the desired toppings such as Roasted Strawberry Vanilla Bean Sauce and nut butter.
Notes
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
Nutrition
- Serving Size: 1/4 recipe
- Calories: 283
- Sugar: 4g
- Sodium: 200mg
- Fat: 18g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
Tell me, what is your favorite pancake topping?
Pin now, save later!
This post was made possible by our friends at Ninja Kitchen. Though we received product in return for this post, the opinions expressed here are – as always -100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.
This post may contain affiliate links which won’t change your price but will share some commission.
Morgan says
Can you substitute something out for the vinegar?
Jessica Beacom says
Hey Morgan,
You can use lemon juice in place of the vinegar.
Ashley says
Thank God for recipes like this! I have to give up dairy, eggs, and gluten for at least a month and I LOVE making pancakes and waffles. I’m going to try turning this into protein waffles this weekend and see how it goes! Any suggestions when it comes to turning pancake recipes into waffle recipes?
Stacie Hassing says
Hi Ashely! We’re so glad we could be of help 🙂 I too love waffles and pancakes. In fact, I eat them almost every morning and I’m also experimenting with no eggs. I would recommend following our crispy grain free waffle recipe which are gluten-free, dairy-free and egg-free. https://therealfoodrds.com/crispy-grain-free-waffles/. To add more protein you could try replacing protein powder for some of the almond flour. Maybe start with a 1/2 cup. Let us know how they turn out!
Jessica Beacom says
Hey Ashley,
Waffles typically have a higher percentage of fat (oil/butter/ghee, etc.) and sweetener than pancakes do. This is what makes them crispy (fat) and browned (sugar) on the outside while giving them a light, airy texture on the inside.
I’m not sure you’ll get them light and airy using protein powder but if you’re OK with that, then great – give it a try and let us know how they turn out.
You may also want to consider starting with our Crispy Grain-free Waffle recipe which is also gluten-, dairy- and egg-free and utterly delicious.
Meghan says
Would coconut flour work instead of almond flour?
Jessica Beacom says
Hi Meghan,
Coconut flour would not be an acceptable substitute for almond flour because it soaks up a LOT of moisture. If you’re looking to replace the almond flour because of nut issues, I’d suggest trying a seed flour like sunflower or pumpkin seed.
Brooke says
Would flax seed flour work as well?
★★★★★
Jessica Beacom says
Hi Brooke,
Which flour are you looking to replace with the flax seed flour?
Brooke says
The almond flour. My local groceries don’t carry sunflower seed flour or pumpkin seed flour, but they do have flax seed flour. Just wondering if that will work or if I should order one of the other seed flours online. Thank you!
Jessica Beacom says
Hey Brooke,
Thanks for clarifying. The flax seed flour would not produce the same results as the almond flour. Since flax becomes very gummy with the addition of liquid I’m afraid your batter would get a thick, glue-like texture that wouldn’t produce nice fluffy pancakes.
JoAnn M Lakes says
Nut seed flour is very easy to make at home. Start with unsalted raw sunflower or pumpkin seeds. Put into a blender or food processor and pulse. Stop and shake every 20-30 seconds. Keep an eye on the powder, you want a fine powder. If you blend too long, you’ll end up with seed butter.
NL says
Can I sub avocado oil for the coconut oil? I’m making them for someone who really dislikes coconut and can sense the slightest hint of it’s flavour
Jessica Beacom says
Yes, you can substitute avocado oil with great results.
Barbara says
I’d Love to try these, but…Is there a substitute for tapioca flour?
Jessica Beacom says
Hi Barbara,
You can substitute arrowroot flour with very similar results.
Barbara says
Thank you! I’ll try it.
Zoey Kyriacou says
I’m so impressed! These were so easy to make and delicious. Very light, crisp on the outside, and no weird texture! ???? thank you!
★★★★★
Jessica Beacom says
Thanks so much, Zoey!
Angie says
These turned out really good! I subbed the maple syrup for a little liquid Stevia, and I had to add a 1/4 cup ground golden flax and an additional 1/4 cup tapioca flour to make the pancake consistency that I wanted. I think because of the tapioca flour (starch), they were a little goey and chewy in the middle and it was delightful. It reminded me of those cheesy bread puffs that you get at Brazilian steakhouses lol! Those are made with tapioca flour too. May have been that I also didn’t cook long enough, who knows…but they were really awesome! I rolled them up with almond butter and assumed nursing position on the couch with my 9 month old. It was exactly what I needed! Thanks for the recipe. I was out of eggs and needed something easy!
Jessica Beacom says
Thanks for sharing your substitutions, Angie! We love those bread puffs, too.
Marie says
Is there any way to make this lower in carbs?
Stacie Hassing says
Hi Marie, I have not tested a low carb version of this recipe. If you happen to make a low carb version and they turn out, I’d love to hear what substitutions you made.
Melissa says
I made these and they were still raw battery in the middle. I tried a higher heat so they would bubble faster also. I have been having this problem with so many pancakes 🙁
Stacie Hassing says
Huh! I have found with grain-free/vegan baking that sometimes if you let them set for just a bit after making them and before eating them, they will become less ‘wet’ in the middle. I would recommend trying a a lower heat for a longer period of time. Sorry they didn’t turn out for you!
Janel says
THANK YOU THANK YOU THANK YOU!!! My son has a TON of allergies and this is the first pancake recipe that hasn’t turned out mushy/gooey…he just had his first pancake at age 4 1/2!!! You’re an Angel!
★★★★★
Jessica Beacom says
Hi Janel,
This is AMAZING! We love reading comments like yours – it makes all the recipe testing and frustration that sometimes goes into it so worthwhile. We’re thrilled to hear that you son was able to enjoy his first real pancakes – may there be many, many more in his future!
Tee says
Made these wth my boyfriend and SWEET GEEBUS! THESE ARE AMAZEBALLS! He’s all about pancakes too and he agreed with me that these have to be the best pancakes I’ve ever eaten. WE have eaten! Made the strawberry sauce with mixed berries and OMG! I’m also very conscious of my food sources and these ingredients are great. Couldn’t be happier with how these turned out! THANK YOU!
★★★★★
Jessica Beacom says
Hi Tee,
Oh my, I love everything about this comment. So thrilled to hear you found a pancake you can’t live without!
Kayla says
I am on an elimination diet and can’t eat a lot of things. I tried a couple other recipes I could eat and they were complicated and just so so. This is by far the best recipe, and my husband loves them too which is always a win!
★★★★★
Jessica Beacom says
Fantastic! We’re so glad you found a pancake you can enjoy!
Dia says
I just made these today and they cooked beautifully but texture was a flop for me. I’m wondering if it’s personal preference or just the way the pancake is. They were so chewy and gummy that when I cut it with the knife and fork they became somewhat elastic (think of how cheese stretches when you pull a slice of pizza from the pie. I have found this similar texture when using tapioca flour. Is this the way these come out? I was really looking forward but I cannot get past this texture! Any thoughts? Thanks in advance!
Stacie Hassing says
Hmmmmmmm…..I’m not sure what happened. Sometimes I wonder if the brand of flours can change the texture. I did not get that same texture when I tested this recipe. I do however notice with any egg-free + gluten-free baking the texture of the recipes improve as they sit for just a bit. Additionally, these are definitely different from a traditional pancake made with regular flours. So when compared to a traditional pancake, the texture of theses Paleo Vegan ones is different. Sorry you didnt enjoy this recipe.
Taylor Hamp says
So good! Thanks for sharing this–I was pretty tired of banana-egg pancakes as my Paleo option. This is my new go to!
★★★★★
Jessica Beacom says
Hey Taylor,
Thanks for giving these a try – so glad you found a new go-to pancake!
Susan says
Yuck. Gummy, sticky texture. What a waste 🙁
★
Jessica Beacom says
Hi Susan,
I’m sorry to hear that these pancakes did not turn out as well for you as they have for others (and in our own kitchens).
Corrie says
Such good flavor and I love the unique texture! I blended freeze dried strawberries with maple syrup as a quick strawberry syrup idea! YUMMM!
★★★★★
Jessica Beacom says
Ok, you are a GENIUS with that strawberry syrup idea!! Glad you love the pancakes, too.
storey M Dohner says
Hello. These were easy to make and they came out great texture wise. My husband and I are tasting some bitterness. The only thing I can think of is the tapioca flour as I have never used that before. Has anyone else had this problem? Would love to try again if you have any suggestions.
Stacie Hassing says
Hi there! This the first I’m hearing that they taste bitter. I’m not sure if it would be the tapioca flour as tapioca flour isn’t really bitter. You could try reducing the baking powder a little to see if that makes a difference. Keep me posted!
Briana says
My favorite paleo pancakes! Also, work great reheated in the toaster oven or frozen and thawed.
★★★★★
Jessica Beacom says
Awesome! Thanks so much for sharing!
Rachel A Haggard says
I LOVE these and so does my boyfriend! I am on a paleo diet due to SIBO and these are the best paleo pancakes I’ve ever made!!
Question though when I double the recipe it becomes thick is this due to the apple cider vinegar? Also how can I fix this?
Thank you for this recipe!
★★★★★
Jessica Beacom says
Hi Rachel,
We’re so thrilled that you love these pancakes. As for the batter getting thick, this is likely due to the fact that sometimes when you multiply a recipe (especially when it comes to batter and doughs) you need to tweak the liquid:dry ratio, in my experience. Adding a bit more liquid to thin the batter to the consistency you get when you make a single batch should do the trick.
Joy says
After EIGHT YEARS of cooking gluten, dairy, soy, grain, sugar etc for my awesome daughter, I am doing a tap dance for these pancakes. Thank you SO MUCH. We had to sub coconut milk, but it worked better than we ever would have guessed. She actually thought they were wheat at first bite (mind you, she hasn’t had wheat years, but the texture made her pause). And our battered budget thanks you, too! (And for all of you reading and wondering if it is worth it – we used a regular blender and left our batter a smitch on the dry side…so that we had to scoop more than pour. SO worth it!)
Stacie Hassing says
You are sooooooo welcome!! These pancakes, which I have made several times, have had mixed reviews, so it’s so good to hear that you and your daughter also enjoyed them! 🙂
Francis says
Thank you for this! We follow a Paleo lifestyle but I have allergies to eggs and it’s so hard to find recipes like this without eggs. That being said, I also have allergies to almonds, rice, oats & coconuts (hence my Paleo lifestyle 😂). What other flour could I use? Any suggestions would be greatly appreciated!
Stacie Hassing says
I tasted this recipe over and over and it just did not work without almond flour. With that said, I’ve been doing some testing with garbanzo bean flour in certain recipes and while beans aren’t paleo per se, if they are something you tolerate, you could give that a try. Sorry I couldn’t be of more help!
Josée says
My whole family LOVED these! They are delicious and kid approved! I have been looking for a grain free egg free pancake recipe that’s good for months now for our family weekend breakfast and I finally found it! Thank you so much love it!
★★★★★
Stacie Hassing says
Ahhhmazing! We are so happy to hear this 🙂
Sarah says
The flavor of these reminded me of my grandmother’s buttermilk pancakes:)! I love them as is but subbed out 1/2 cup of the tapioca with more almond flour and used 1/4 cup arrowroot to keep them lower-carb. They worked, just not quite as good. Less gooey in the middle though.
Thanks so much for a great grain-free, vegan recipe!
★★★★★
Hana says
My mom, who is a paleo, loves these but she is wondering if she could put an egg in.
Jessica Beacom says
Hi Hana,
I suppose you could – though I can’t say for sure since the recipe was not tested with eggs. Perhaps decrease the liquid by 1/4 cup to start with then add as needed to get the correct consistency.
Mary says
I followed the recipe exactly as written and, like many commenters, the texture was chewy & elastic; very similar to that of Japanese Mochi (or Brazilian Cheese Bread, as someone else stated). Think melted mozzarella that has cooled off: stretchy, and not fluffy at all. But the flavor was pretty good. I’m wondering if I blended it properly. May I suggest you include the blender speed & length of time you blended (I didn’t know whether to use Low / Med / High on my Ninja blender, and for exactly how long). Maybe over-blending works the tapioca too much, causing the elasticity? Just a thought. FYI, I initially blended on low for a few seconds, then scraped the sides, then blended on high for several seconds (thinking this would create more air bubbles for “fluff”). Anyways, thanks for sharing the recipe; I’m glad it works for you and others. Unfortunately, it didn’t work for me and I’m still searching for the right egg-free, grain-free recipe.
Stacie Hassing says
Thanks for the feedback. When I make this recipe again, I will make note of speed and time of blending!
Nick Kovacs says
Thanks for a real option. Interested in swaping out coconut oil. Applesauce?
Jessica Beacom says
Hi Nick,
We haven’t tested the recipe with a substitute for coconut oil though I supposed applesauce or mashed banana may work. If you try it, we’d love to hear how they turn out.
Anna says
Great healthy twist to this pancake recipe. Excited to try this. Saw on pinterest and they looked so delish.
Jessica Beacom says
Thanks, Anna! I hope you have a chance to try them soon.
Merry says
Is it just the maple syrup that makes this a higher carb meal?
Jessica Beacom says
Hi Merry,
The carbs come from the syrup and the tapioca flour.
Leslie says
Mine are gooey/stretchy on the inside. What did I do wrong?
Stacie Hassing says
Let them cool a little before eating. It helps with the texture.
Amber says
Fantastic! I ground gf oats as I didn’t have tapioca on hand. Great base recipe- we served with bananas and blueberries. The whole family enjoyed.
★★★★★
Jessica Beacom says
Hi Amber,
I love the idea of using ground oats (for those who tolerate them) for the tapioca in a pinch – especially for those who don’t have tapioca flour on hand or don’t tolerate it.
Lily Grovenor says
These tasted absolutely delicious, thank you so much for sharing your recipe!!!
★★★★★
Vicki Crow says
Love love love! I made these two days in a row!
★★★★★
Stacie Hassing says
This makes me sooooo happy!
Rae says
I just made these and found them to be *extremely* gummy. I’m guessing this is due to the tapioca flour. Do you really use 3/4 cup of tapioca and 1 cup of almond flour or is that maybe a typo? After eating this I’m thinking maybe 1/4 cup of tapioca.
Stacie Hassing says
It seems that this recipe is either loved or ‘not loved’. You could certainly try it with less Tapioca flour. Would love to hear how it turns out if you do.
Terry says
I can’t find tapioca flour, what can I use instead?
Stacie Hassing says
You could try arrowroot flour but we have not tested this recipe with arrowroot so no guarantees with how they will turn out. Potato flour may also work. If you do give them a try with a different flour, we’d love to hear how they turn out.
Eliseba says
Had to add way more milk to get the pancake like consistency , otherwise it wouldn’t blend. But tastes good and I wanted it a little bit more sweet I added 2 more Tbps of sugar cane honey
M says
This is a new favorite recipe! Thank you. These pancakes are so easy to make and the texture & taste is fantastic. Used my immersion blender & thinned out with water to pourable consistency. Cooked in coconut oil, waited for the bubbles and….they flipped! Horray! Not one fell apart. They were as described crispy on outside and soft in middle. Reheated a few leftovers in skillet next day and those also held together well and tasted just as great. 🙂
★★★★★
Stacie Hassing says
Amazing! Great to hear they turned out for you!
Corryn says
Could you use a food processor if you don’t have a blender?
Jessica Beacom says
Yes, you can use a food processor.
Irene says
So looked forward to trying this egg free recipe for my morning pancakes. I followed the steps, only substituted the ACV with lemon juice. Not sure what happened, but the insides were not fluffy at all, but gummy in texture. Somewhat elastic. The outside became crispy, but did not brown making it look like a pale pancake. Unfortunately the taste was very starchy. Perhaps the amount of tapioca flour over powered the taste of almond flour since it’s almost a 1:1 ratio. Much to my disappointment, it went down the drain.
Stacie Hassing says
Awww bummer! Some seem to LOVE it and some do not. I do want to add that these pancakes actually taste better when allowed to cooled and then you can pop them in the toaster or in the oven to reheat. It helps to eliminate the the ‘gummy’ texture that is often a result of egg-free/grain-free baking. Once again, sorry this recipe wasn’t for you.
Meg says
BEST PALEO PANCAKES EVER! Make these all the time, and are a favourite in our family. Thank you <3
★★★★★
Stacie Hassing says
AMAZING! This is so great to hear!
Sharon says
I am currently eating gluten-grain-egg-dairy free elimination diet and just wanted to eat a “normal” pancake breakfast! I achieved that with this recipe…thank you, thank you! I did cut the recipe in half and the center was slightly gummy, which I attributed to the tapioca starch, but definitely nothing that distracted from my enjoyment of eating a delicious pancake. Will be making again!
★★★★★
Stacie Hassing says
Thanks Sharon for sharing your feedback! Glad to hear you enjoyed these pancakes!
Natalie Miller says
These look fabulous! However, unfortunately, I think tapioca flour hurts my stomach! What is a good substitute for this? Can I use a different flour?
Stacie Hassing says
Hi there! This is a pretty finicky recipe but you could try arrowroot starch. That may work. If you do give a different flour a try, I’d love to hear how they turn out. Thanks!
Lisa says
These are soooo gooood! I’ve tried lots of pancakes and these hit the spot. I did substitute and use coconut milk because that’s what I had on hand. Also, Earth Balance Soy Free butter for the coconut oil. So super yummy. Thanks!
Stacie Hassing says
So great to hear this! Thanks for sharing.
Rosemarie Sciara says
I have tried MANY different grain free/egg free pancakes over the years and I have to say this is by far my favourite recipe. Great flavour and love the crispy outside!! My kids love them too!! I am a Health Coach and would love to feature your recipe on a future post on my FB page but wanted to be sure that I had the ok from you. Thanks so much for the recipe!! 🙂
Jessica Beacom says
Hi Rosemarie,
It’s so great to hear that these pancakes are such a big hit with your family. If you’d like to share the recipe on your FB page, please do so with credit to us and include a link to the original blog post. Thanks!
Erica says
This recipe is soooo good! Thank you! The only problems is now I want to eat them every day!
★★★★★
Jessica Beacom says
Hahahaha! That’s not the WORST problem to have 😉 So glad you love them!
Hannah says
The taste is there. However, mine came out very chewy inside. I cooked them all the way but the consistency inside was like gum paste. It was weird. Not sure if that’s what they are supposed to taste like but let me know if I should have changed something. Thanks
★★★
Stacie Hassing says
Hi Hannah, as with a lot of grain-free/gluten-free baking, these pancakes actually taste best after they sit for a bit. You may have need to cook them on a lower setting and for a longer period of time. I personally think the leftovers taste better than fresh off the griddle. I like to pop them in the toaster to reheat. Hope that helps!
Katie says
Favorite paleo pancakes ever…And they’re egg free! I have shared this recipe with so many friends and everyone loves them!
★★★★★
Jessica Beacom says
Thanks, Katie! We love that you enjoy them as much as we do.
Liz says
Fantastic! We just got back from vaca so I substituted the almond milk for water ONLY because I hadn’t gone grocery shopping yet but the results were nothing short of delicious! Definitely going to be making these again!
Erica Greene says
Taste is good but texture was too chewy.
★★
Tan says
So good! My kid just said they like more than normal pancakes!
Jenna Murphy says
That was delicious ,I just made the pancakes this morning for me and my toddler. And I was so surprised how fluffy those pancakes were ! I put it with peanut butter and maple syrup😀
★★★★★
Ani says
How do these do being stored in a ziplock bag day for a road trip?
Stacie Hassing says
You could certainly store them in a ziplock bag for a road trip. I think they actually taste better after the set for a while so they’ll be a great option for you in this situation. Enjoy!
Ani says
Thank you, I look forward to trying them!
Sue Murray says
This is the first vegan, gluten free, grain free pancake recipe that has ever worked for me. And I’ve tried many. These are a thin pancake just like in the pictures. Because of the tapioca starch, there is a very slight ‘stretch’ to the pancake when if you pull it apart, but that is to be expected and not an issue whatsoever. I wonder if you replaced 1/4 cup tapioca starch with 2 flax egg’s how that would work. Either way, very happy and thankful to finally find a pancake recipe with success!!!
★★★★★
Stacie Hassing says
Hi Sue! That’s great to hear that this recipe worked for you. It’s not the easiest task creating recipes that are grain-free AND egg-free so i’m happy to hear you give this recipe a thumbs up! If you give this recipe a try with 2 flax eggs, I’d love to hear how they turn out. Thanks for sharing your experience with this recipe!
Katrina says
I was on the hunt for a paleo, vegan, refined sugar free and banana free pancake. I found the Holy Grail with this recipe. It’s amazing! I had to sub out the tapioca flour for arrowroot but it turned out perfect. I used my Kitchen Aid with the whisk attachment. Fluffy and easy to flip! This will be our official pancake recipe in our house from now on!
★★★★★
Stacie Hassing says
Awesome Katrina! We’re glad we could fill the gap in the world of pancake recipes! 🙂
Vanessa Helm says
I wish I can indulge in these pancakes, but I am on antidepressants, which means I cannot indulge! Sorry! They look delicious, though!
Jessica Beacom says
Hi Vanessa,
Thank you for your kind words. We’re sorry you’re not able to enjoy them.
Jessica says
I have made these about ten times now, and while I love them, I wonder if I’m doing something wrong as the middle is always uncooked/dough-y, despite the outside being golden. Thoughts? Thanks!
Jessica Beacom says
Hi Jessica,
You may need to reduce the heat just a bit to allow the insides to cook more before the outsides brown. Also, as with many vegan grain-free baked goods, they’re better after they’ve had time to ‘rest’. So making them ahead of time to reheat later can give you better results (that’s what I do – I just keep a stash in my freezer for when I want them then reheat them in my toaster oven).
Shelly says
The first time I made these they were good but pretty gummy. The next time I added a chia egg (1T chia and 3T water and sit until gelled) and it turned out way better. I didn’t have to lower the almond milk, but that will depend on brands on flours used. I find some absorb more liquid than others. Thanks for the recipe! Even my kids loved them.
★★★★★
Esteef says
Consistency is fantastic. Added arrowroot since I was low on tapioca. Added coconut flour to reduce moisture at end of blend. I would recommend reducing baking soda by half. Otherwise, great recipe!