gluten-free pancakes

These easy gluten-free pancakes are thin and crepe-like, making them perfect for topping with your favorite sauces and syrups.

Whisk together almond flour, tapioca starch, sugar, baking powder, baking soda, and salt. 


Whisk together buttermilk, eggs, maple syrup, melted butter and vanilla. Whisk in the dry ingredients until well combined.


Pour 1/3 cup batter onto a heated nonstick skillet. Pancakes are ready to flip when bubbles form on the top and the bottom is golden.


Let the second side cook for 1-2 minutes before removing from the pan.


Top pancakes with your favorite fruits, sauces, or syrups and enjoy.


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