Grandpa's Fluffy Gluten-Free Pancakes
There’s just something about pancakes that feels like home, especially when they’re made the way Grandpa makes them. My dad LOVES pancakes and has perfected these over the years. They're fluffy, golden brown, and taste like the real deal, I promise! They’re simple, nostalgic, and guaranteed to bring everyone to the kitchen before you even call them to the table. Gluten-free, dairy-free, and even Paleo!
Ingredients
- 1 cup almond flour super-fine
- 1 cup tapioca flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 4 eggs
- 1/2 cup applesauce unsweetened
- 1 1/2 tsp vanilla extract
Instructions
- In a large mixing bowl, whisk all ingredients together until well combined. Pour about 1/4 cup of batter onto a greased griddle or skillet to make 4" pancakes.
- Cook for about 2 minutes until bubbly in the center and flip. Cook until golden brown, about 2 more minutes. Serve warm and enjoy!
Notes
Topping ideas: We love to top pancakes with pure maple syrup, creamy peanut butter, berries, sliced bananas, dairy-free whipped cream, and berry compote. Mini bite-size pancakes are super fun for kids.
Mix-In ideas: We love to add blueberries or fresh sliced fruit, coconut flakes, or chocolate chips to the batter. Cinnamon, nutmeg, and walnut or pecans make a cozy twist to the batter too.
Make ahead option: Combine all the dry ingredients & mix well. Store in an airtight container in the fridge for up to a month. When ready to use, allow the mixture to return to room temperature, then add wet ingredients & whisk. Enjoy quick pancakes on busy mornings!
Storage: Pancakes are best fresh, but we keep leftover pancakes in a Ziploc bag or sealed container in the refrigerator. Microwave to reheat. To freeze, lay pancakes on a baking sheet with parchment paper. Then transfer them to a Ziploc bag and into freezer. Don't toast them, they'll dry out.
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