You know how sometimes you make grain-free pancakes, and they’re hard to flip over? Well, fret no more! These grain free lemon buttermilk pancakes are easy-to-flip and fluffy! You could swap out the lemon flavor for anything–almond extract, vanilla extract, whatever your little heart desires!
Recipe: Paleo Buttermilk Pancakes
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
large or 10 small pancakes
|
Ingredients
- 1 cup almond milk
- 1 tsp apple cider vinegar
- 2 eggs
- 1 cup blanched almond flour
- 1/4 cup tapioca flour
- 1 tsp gluten-free cornstarch-free baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 TBSP butter or coconut oil melted
- 1 TBSP honey or pure maple syrup
- 1.5 tsp lemon extract or zest of 1 lemon
Ingredients
|
Instructions
- Pour the almond milk into a bowl. Gently stir in the apple cider vinegar and set aside.
- Heat a skillet over low-medium heat with just a tad bit of oil on the pan.
- Stir together the almond flour, tapioca flour, baking powder, baking soda, and salt.
- In the bowl with the almond milk, add in the eggs, lemon zest or extract, butter or oil, and honey or syrup and whisk together well.
- Pour into the dry ingredients and gently stir with a fork.
- Pour about 1/4 cup of batter into the pan and let sit until bubble start to form:
- Flip over and let cook for a few minutes until done.
- Remove and keep warm in the oven until the rest of the pancakes are ready.
Recipe Notes
You can swap out the lemon flavoring for any other flavor you desire!
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Weren’t these the best Paleo Grain Free Buttermilk Pancakes around! If you are looking for more incredible recipes, here are 20 Paleo Breakfast recipes to hit the spot! Or, maybe you are just in the mood for some 30 gluten free breakfast ideas. Either way, I hope your day gets started off perfectly and with a full stomach. Lots of love!
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Theresa says
Love the lemon flavor! Great texture and super yummy !
Life Made Full says
Thanks, Theresa!!
Betty Jo says
Oh my! Those look and sound incredible. As soon as my move is behind me, and my kitchen is unpacked, I’ll be making these! I pinned them so I won’t forget them.
april says
My son is allergic to nuts. Would this work with coconut flour?
Life Made Full says
Hi, April, I’m SO sorry! I just saw this! =( I would say you can’t sub coconut flour for this. =( It’s a whole different entity.
Julie says
I loved this!!! I’m yeast, grain, and gluten free from allergies and this recipe is a life saver. I did sub coconut flour for the almond, I just upped the fluids and added an additional egg. It worked so well for me!
Shanti Landon says
Yay! So glad you liked them!
Sarah says
Shanti, these are fabulous! My family devoured them this morning! So good!
Life Made Full says
Thank you, Sarah! So glad you guys liked them!!
Karen says
Can I substitute other dairy free milks for the almond milk? I know almond milk is quick rich so wondering if that i why you chose this milk over coconut or rice milk. Thanks so much for all you wondrful recipes!
Life Made Full says
You could definitely sub coconut milk. I had almond milk on hand, so that’s what I used! lol
Donna says
These look delish! Is there anything I could use to substitute for the tapioca flour, as I have all ingredients but that?
Life Made Full says
You can use arrowroot as well!
Amy V says
These are absolutely incredible!!! Any chance you’d be able to add the nutritional info to your site?
Life Made Full says
I’m hoping at some point!
Amy V says
Awesome, thank you!
Think these would freeze well…I’d love to stock pile some in my freezer 🙂
Nancy says
Just tweeted this, these will be on our menu this weekend. They sound and look wonderful!
Life Made Full says
Thanks Nancy!
Nikki says
I’ve made these 3 or 4 times now, my family LOVES them! My daughter is ultra picky and can detect “abnormal” food a mile away. She actually asks for them. We added another 1 c. of almond flour and 1/4 c. tapioca starch because the way we made them, they were more crepe-like (which were yummy, too!)
Funny story….The first time I made them, I asked my hubby if he wanted some “lemony” pancakes. He said, “Lemony? Did you do that on purpose?” I said, “Yes.” He agreed to try them and he LOVED them!
Life Made Full says
Aw, thank you Nikki! They’re our favorite pancakes, too!
Angie says
Help. These were so runny. What did I do wrong?
Life Made Full says
I’m not sure, Angie? Did you follow all the measurements exactly? We’ve made them multiple times and so far I haven’t had an issue? Sorry I’m not more help!
Dawna says
Mine were runny too. I measured exactly.
Kathy says
These are awesome. I didn’t have almond milk, so I used coconut milk. Thanks for the recipe.
Life Made Full says
Great!
Jenny says
THANK YOU so much for this recipe! We are trying to lower the glycemic index of our foods and avoid grains. It’s been really hard finding grain free recipes that taste good, especially for my daughter. I made these a week ago, not saying anything, just announcing I was making pancakes. I used skim milk and didn’t add lemon. They are DELICIOUS!! I just made them this morning again for school. The extra batter I keep for the next morning. My husband grabs cold left overs and eats them on the way to work. What I LOVE is my daughter doesn’t keep going back for tons (like w the sugar, chemical, wheat batter), but naturally feels full after a normal amount. Same with me.
Thank you so much for sharing this recipe. When I told my daughter I was making these pancakes this morning, she was like ‘yay’!
Life Made Full says
Awesome! So glad you liked them Jenny! Thank you for letting me know!
Jenny says
Thank you! Making them right now with leftovers for my husband to eat for breakfast on way to work tomorrow!
Jenny says
I forgot to add that our batter is runny too BUT I just put like maybe 2 or 3 TB of batter for each pancake and it’s fine. Once you flip, mine was still runny, and the other side cooks it’s totally fine. They look like pancakes and taste almost like French roast in a way – just delicious.
Thanks again
Vickie says
Finally! a pancake recipe that I can get excited about!!! Thank you!!!! Sunday morning pancakes are back!
Life Made Full says
They are awesome, Vickie! Hope you enjoy them!
Michelle @ My Gluten-free Kitchen.com says
Just found your blog this week and boy have I been missing out! I’m enjoying reading about your family, watching the video (which was great!) and seeing your other recipes. This recipe is how I found you, and I made it this weekend with great results! I had tried another grain-free pancake recently that was too rubbery. This one was great! I mixed up the batter with just a few changes and kept it in the fridge and cooked a few pancakes each day for 3 days. Worked out great!
Life Made Full says
So glad you liked them, Michelle!
Victoria says
I do not have an allergy to gluten. Can I just replace both flours with regular flour?
Life Made Full says
You can try, Victoria, but I can’t guarantee the results. I would think they would still turn out delicious, though!
Rebecca says
These pancakes were fantastic! Honestly, one of the best grain-free recipes I’ve tried yet! They even worked out well despite me having forgotten {courtesy of my ‘baby-brain’ and my toddler vying for attention} to mix the dry ingredients together first before adding the wet ing.!! I will most certainly be making these again!!
Life Made Full says
Yay! So glad you liked them!
Thelma says
Why is the batter so runny?
Shanti Landon says
Hi, Thelma! It should be as runny as regular pancake batter, maybe a teensy bit thinner.
Kathleen says
i used stevia in place of honey. Very good recipe!
Shawndra says
Yum! These are wonderful pancakes, not just great grain-free pancakes. However, like some of the others, my batter was VERY runny. Perhaps it was the brand of almond flour I used (Bob’s Red Mill which was all I could find in my grocery store). But it was so thin that I had to add an extra cup of the almond flour and a little more tapioca flour to get something that would stay together long enough to turn into pancakes, and not spread out like a crepe, and even then it was much thinner than any pancake batter I have made before.
I’m ordering some different almond flour, and will see if that makes a difference.
Andrea says
These are absolutely the best pancakes! My fam loves pancakes, and I like to make paleo or grain-free ones while the kids always prefer ones with regular grain flour. Until I made these! They wished I had doubled the recipe! Also, every other time I’ve tried making pancakes with almond flour the batter is SO hard to manage in the pan – sticks, burns & falls apart when flipping, but these are SOOO easy & they turn out beautiful. I wonder if it’s the tapioca flour that makes the difference. Anyway, I’m so glad I stumbled across your recipe! Thank you!! (Oh btw I did add about 1/2 cup more almond flour to make the batter less runny.)
Shanti Landon says
So glad you like them Andrea!! They’re our favorite, too!
Andrea says
I just have a quick question – could lemon juice be substituted for the apple cider vinegar, or would that make them too lemony? Just wondering how I could use the lemon’s juice after zesting it!
Andrea says
Oops! Forgot to give it stars!
Ellen says
Hmmm…they tasted great but were very flat and hard to get the inside cooked before the outside cooked. Maybe that’s how almond flour works? Tried different pan temperatures but overall found them difficult to cook.
lyn says
could I use lemon juice in this recipe instead of extract? If so how much would I use?
Shanti Landon says
Hi! One tablespoon of fresh lemon juice is equivalent to 1/2 teaspoon of lemon extract. Sooo, You would need to use about 3 TBSP of lemon juice. You can reduce the almond milk by a few TBSP to help offset that. Hope that helps!
Debbie says
These are amazing! I used coconut milk (canned) and subbed half of the almond flour with squash flour. This will definitely be a frequent breakfast (or lunch or dinner)!
Shanti Landon says
Great! So glad you liked them, Debbie!
Martha says
Good flavor. I substituted Konjac Glucomannan Powder for the tapioca flour. Was so excited they were looking fluffy until turned then they went flat.
My husband has a good idea so I am going to try it next time. He said to try baking.
Gail says
These were fabulous. I much prefer using almond flour to coconut flour. And these pancakes lived up to their name, beautifully light and wonderfully fragrant. Another bonus — they are easy to make.
Shanti Landon says
Thank you, Gail! So glad you liked them!
Brenda says
I LOVE this recipe!!! Trying to go Paleo and this was the first recipe I tried. I accidentally tore the bag of almond flour so I measured out the dry ingredients for several recipes into individual canning jars and stored them in the fridge. All they needed were the wet ingredients and voila! In fact, I’m going to use my last ready-made jar this morning to start off the new year. Thanks for a great recipe!
Shanti Landon says
Yay! This makes me so happy, love the jar idea! Thanks for the comment!
Jean says
We loved this recipe! I made a couple of changes because of lack of ingredients and not liking sweet pancakes. I used regular milk and left out the lemon and all but 1 tsp. of the sweetener for the first batch. They disappeared as fast as they got cooked. The second batch was made only omitting the lemon. They disappeared just as fast. Thank you for sharing this recipe. I think we’ll be making these often.
Shanti Landon says
So glad you liked them, Jean! They are one of our favorites!
Jerri-Lynn DeGayner says
Hello , Did you still top the lemon pancakes with maple syrup…does that combination work together? Tha
Shanti Landon says
Yes! My kids all loved it, too!
Sherri says
I think these were the best pancakes I have ever had! Have been searching for a good gluten free alternative and this more than hits the spot! My kids and husband loved them too. Thank you!! ??
Shanti Landon says
Yay! So glad you liked them, they are our favorite too!
Louise Lawrence says
I’m confused….recipe is called Grain Free Lemon “Buttermilk” Pancakes and yet it calls for Almond Milk?
Shanti Landon says
That’s why “buttermilk” is in quotation marks. =) They are dairy free.
Naz says
I’m planning to try this recipe out soon and was wondering if coconut oil could be replaced with olive oil? Or what could I replace the butter with?
Shanti Landon says
Hi, Naz! You can replace the coconut oil with pretty much any oil you prefer. =)