29 Best Recipes for Gluten-Free Pancakes
Get classic breakfast flavor without the brain fog: These recipes for gluten-free pancakes deliver mouthwatering taste and texture without throwing you into a carb coma.k
Why make gluten-free pancakes (or go gluten-free at all)? While gluten adds a cakey texture and chew to recipes, it isn’t doing you any favors. In fact, science links gluten with gut damage, weight gain, inflammation, and even even skin problems. Eliminating gluten from your diet can ramp up your performance — and you don’t have to give up your favorite foods to do it.
Luckily, you can make pancakes (and many other baked goods) gluten-free. These recipes use clean-burning starches and low-carb flour substitutes to keep your hotcakes light and fluffy — without busting your gut.
Basic gluten-free pancakes
These gluten-free pancakes make a sweet and cakey stack with ingredients like almond flour, cinnamon, vanilla, and grass-fed butter. Simply blend ingredients and cook on your griddle for a super-simple low-carb breakfast.
For gluten-free pancakes without the almond flour, try this nearly nut-free recipe. Using coconut flour, coconut cream, and coconut oil, these hotcakes cook in buttery grass-fed ghee and bubble up into breakfast perfection. Plus, you can double or triple the batter and freeze finished pancakes for rushed mornings.
A blend of almond flour, coconut flour, and psyllium husk create a fluffy gluten-free pancake that freezes well. This recipe only requires a mixing bowl and griddle, so you can have them ready in less than 30 minutes. To stay more Bulletproof, use a sweetener like non-GMO erythritol or birch xylitol, get grass-fed butter, and avoid cooking with psyllium husk and xanthan gum too often (since these can irritate your gut).
Get a complete breakfast in every bite with these gluten-free pancakes. This simple recipe blends crisp bacon chunks with almond butter, grass-fed butter, and eggs — that’s it! Keep it more Bulletproof with pastured bacon and raw almond butter.
Instead of almond or coconut flours, these gluten-free pancakes stay chewy with a blend of soaked cashews and eggs — plus the usual upgrades like vanilla, and cinnamon. Stay more Bulletproof and use raw cashews and Ceylon cinnamon, plus skip the date syrup.
This recipe reveals the secret behind pillowy-soft gluten-free pancakes: Whipped egg whites. Mix them together with coconut flour and sweetener for ultra-fluffy and paleo hotcakes. To keep this short stack more Bulletproof, use non-GMO erythritol or birch xylitol to sweeten, choose full-fat canned coconut milk as your dairy, and use mashed pumpkin instead of applesauce.
Skip the griddle and use this recipe to make gluten-free pancakes in one big batch. Using a batter made from coconut oil and almond flour, these cakes bake up moist and tender — perfect for all your favorite low-carb toppings. To stay more Bulletproof, swap almond milk with full-fat canned coconut milk.
This spin on bacon pancakes keeps every bite nut-free and gluten-free. Spoon your batter onto the griddle with whole strips of bacon to create a delicious, dippable breakfast in just 15 minutes. Keep it all more Bulletproof with pastured bacon, plus avoid eating maple syrup too often.
Starchy gluten-free pancakes
These gluten-free pancakes get natural sweetness and clean-burning starches from mashed sweet potato and green banana flour. Blend with other paleo-friendly pancake ingredients, then cook on your griddle to have breakfast ready in under half an hour.
Add protein and healthy starches to your gluten-free pancakes with this simple and flavorful recipe. Mashed plantain mixes with pastured collagen peptides and vanilla to make an easy batter — plus, you can bake these cakes or fry them on a griddle. Stay more Bulletproof and swap the palm shortening with pastured butter or lard.
Tiger nuts are not nuts at all — they’re tubers high in resistant starch. These gluten-free pancakes incorporate tiger nut flour with tapioca flour and eggs to make tender, chewy pancakes. To stay more Bulletproof, swap almond milk with full-fat canned coconut milk, skip the coconut sugar, and use Ceylon cinnamon if you spice your pancakes.
Paleo Low-Carb Green Banana Pancakes
These super soft and sweet gluten-free pancakes make the most of the starch content in green bananas. With help from coconut flour and stevia, these hotcakes cook up into a fluffy and satisfying breakfast.
With only four ingredients, these gluten-free pancakes make an AIP-friendly breakfast in under 30 minutes. Use a high-speed blender to whip plantains, eggs, cassava flour, and baking soda together, then cook up fluffy cakes in your skillet. Stay more Bulletproof and cook your pancakes in grass-fed ghee instead of olive oil.
Butternut squash… in a pancake? It tastes better than you think: This recipe makes soft, kid-friendly, gluten-free pancakes using a combo of pureed squash, raw honey, and paleo flours. Plus, they cook similar to regular pancakes — no need to worry about when to flip them on the griddle. To keep this recipe more Bulletproof, use raw honey instead of maple syrup and get Ceylon cinnamon.
These gluten-free pancakes make the perfect recipe for anyone with egg or nut allergies. To prep them, mix AIP-friendly ingredients like plantains, coconut milk, apple cider vinegar, and cinnamon together — then bake in the oven for a sweet and simple breakfast. Stay more Bulletproof and use Ceylon cinnamon for this recipe.
Spiced gluten-free pancakes
Thanks to the anti-inflammatory powers of turmeric, ginger, and cinnamon, these gluten-free pancakes get a golden hue and subtle spicy flavor. Top with a luscious coconut and macadamia nut butter topping for the perfect sweet and starchy breakfast.
By cooking in a covered pan, these pancakes get a totally fluffy texture with no gluten whatsoever. Plus, with a spiced coconut butter glaze, these gluten-free pancakes taste just like sweet cinnamon rolls. Stay more Bulletproof and use the keto recipe listed — and swap in Ceylon cinnamon, non-GMO erythritol, and full-fat canned coconut milk.
Pack fall flavor into every bite with these gluten-free pancakes: Canned pumpkin blends with coconut flour, pumpkin pie spices, and protein-rich collagen peptides to create tender cakes in just 20 minutes. Use a blender to make the batter and pour directly onto your griddle for even faster prep.
Get all the flavor of your favorite holiday cookie with these gluten-free pancakes. Ground ginger, cinnamon, and cloves add spice, while coconut flour creates a keto-friendly base for cooking. To keep these cakes more Bulletproof, use Ceylon cinnamon, grass-fed butter, full-fat canned coconut milk, and high-quality chocolate with at least 85% cacao.
Gluten-free pancakes with fruit and veggies
Blueberries make the perfect addition to gluten-free pancakes, since they contain plenty of antioxidants and very little fructose. This recipe keeps your cakes simple with ingredients like coconut flour, eggs, and sweetener. Stay more Bulletproof with grass-fed butter and organic blueberries.
When you want gluten-free pancakes — and a lot of them — make this recipe right away with just one casserole dish. The batter includes blueberries, but you could easily swap in your favorite low-fructose berries as well. To stay more Bulletproof, swap whole milk with full-fat canned coconut milk.
These gluten-free pancakes get a dose of fiber and micronutrients from fresh grated zucchini, while chocolate chips add a touch of sweetness. To keep this recipe more Bulletproof, use the keto recipe option. Then, use non-GMO erythritol or birch xylitol to sweeten, get Ceylon cinnamon, use chocolate with at least 85% cacao, and choose full-fat canned coconut milk as your dairy.
Fresh lemon zest and blueberries add delicious sweet and tart flavor to these pancakes, while almond and coconut flours keep every bite gluten-free. Stay more Bulletproof with raw honey and grass-fed butter, plus swap almond milk for full-fat canned coconut milk.
Never fret over an overripe avocado again — instead, use it to prep these sweet gluten-free pancakes. Mix your mashed avo with pancake basics like vanilla and baking powder, then cook in a frying pan for an adventurous, high-fat breakfast. To stay Bulletproof, use the suggested oat flour substitution, choose full-fat canned coconut milk as your dairy, and swap maple syrup with non-GMO erythritol.
Dessert or breakfast? You decide: This sweet, low-carb Dutch baby is like a pancake, crepe and souffle, all in one. Almond flour, arrowroot, eggs and butter (or ghee) combine to create a delicious and fluffy treat that pairs well with fresh or frozen organic raspberries.
A traditional puffy pancake gets a gluten-free upgrade with this recipe. Like the original version, it creates a simple fragrant batter and cooks it in a preheated, oven-safe pan — perfect for topping with nuts and berries. Make this gluten-free pancake more Bulletproof with grass-fed butter and raw macadamia nuts, plus swap almond milk with full-fat canned coconut milk.
This take on gluten-free pancakes creates perfectly poppable bites loaded with blueberry flavor. Since the batter contains simple ingredients like coconut flour and vanilla, you can easily substitute other low-fructose berries like raspberries or strawberries. To stay more Bulletproof, get grass-fed butter and Ceylon cinnamon, plus use fresh blueberries that you freeze yourself.
Chocolate gluten-free pancakes
Make your birthday breakfast extra special with these cake-like, totally gluten-free pancakes. This recipe gets rich flavor from cacao powder, coconut milk, vanilla, and a low-glycemic sweetener — cook, stick a candle in it, and make breakfast extra-special. To stay more Bulletproof, avoid using MCT oil for stovetop cooking and swap it with avocado oil or melted grass-fed ghee.
This classic take on gluten-free pancakes upgrades the batter with melty chocolate chips, plus uses whipped egg whites to keep each cake fluffy. To keep it more Bulletproof, use non-GMO erythritol or birch xylitol to sweeten, used mashed pumpkin or sweet potato as your starch, get full-fat canned coconut milk for your dairy, and use chocolate with at least 85% cacao.
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