Almond Butter Pancakes (Grain-Free)

I’ve got just the thing for your next weekend brunch.

Grain-free, almond butter pancakes!

These pancakes are similar to my original Paleo Pancakes, but this variation results in a more authentic stack of pancakes, both in texture and flavor. They are the perfect transition food for anyone looking to upgrade their traditional pancake breakfasts, and will fool even the pickiest of eaters.

No one will believe they’re flourless!

Almond Butter Pancakes (Grain-free)
serves 2

Inspired by this recipe


1/2 cup almond butter
1/2 cup unsweetened applesauce
2 whole eggs
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract


Preheat your oven to 350F and line a baking sheet with parchment paper, if you plan on baking these. (My preferred method!)

In a medium bowl, combine all of the ingredients and mix until a smooth, uniform batter is created.

Scoop the batter using a 1/4 cup onto the lined baking sheet, to form 7-8 pancakes. You will probably need two lined baking sheets, if you’d like to bake these all at once.

Bake for 10-12 minutes, until the pancakes are fluffy and golden. This is my preferred method, since you don’t need to use any extra oil for frying, and you can cook all the pancakes at once without even flipping them!

Note: Parchment paper is key for baking these. Even a Silpat doesn’t yield the same results as using parchment paper.

Alternatively, you can pan-fry these pancakes in a skillet, greased with grass-fed butter or coconut oil, over medium-high heat.

Flip when the edges are firm and golden, about 4-5 minutes on each side. Ideally, with a larger griddle, you could cook more than one at a time!

Pan-frying does give these pancakes nice and crispy edges, like the traditional version!

Either way, you can’t go wrong.

Serve piping hot, with fresh fruit and/or pure maple syrup, if you like.

4.85 from 40 votes
Servings: 2
  • 1/2 cup almond butter
  • 1/2 cup unsweetened applesauce
  • 2 whole eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  1. Preheat your oven to 350F and line a baking sheet with parchment paper, if you plan on baking these. (My preferred method.)
  2. In a medium bowl, combine all of the ingredients and mix until a smooth, uniform batter is created.
  3. Scoop the batter using a 1/4 cup onto the lined baking sheet, to form 7-8 pancakes. You will probably need two lined baking sheets, if you'd like to bake these all at once.
  4. Bake for 10-12 minutes, until the pancakes are fluffy and golden. This is my preferred method, since you don't need to use any extra oil for frying, and you can cook all the pancakes at once without even flipping them!
  5. Alternatively, you can pan-fry these pancakes in a greased skillet over medium-high heat. Flip when the edges are firm and golden, about 4-5 minutes on each side.
  6. Serve piping hot, with fresh fruit and/or pure maple syrup, if you like.
Recipe Notes
Parchment paper is key for baking these. Even a Silpat doesn't yield the same results as using parchment paper.


Reader Feedback: Are you a pancake fan? Have you tried any grain-free versions? Austin and I used to go out for pancakes nearly every weekend, but now we’re hooked on preparing this grain-free variation at home! Thanks to my friend, Diane, for sharing this variation with me!

Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organsβ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

181 thoughts on “Almond Butter Pancakes (Grain-Free)

  1. Dani

    I’ve been loving your paleo pancakes, so pleased with the results of baking them rather than trying to pan fry. Can’t wait to try these!

  2. Lauren

    I agree with Keri above about the bananas. After adding them to smoothies and baked goods for sweetness, I get a bit overloaded on them, so it’s nice to see a recipe without them!

  3. jeanne

    These look very good…but I really love the banana version you had! I’ll try them this weekend, the apple/maple syrup with crispy edges combo sounds awesome and my mouth is watering!

    PS: I’m glad you didn’t call these paleo…anytime my husband the anthropology prof sees anything called paleo he has a conniption πŸ™‚

    1. Megan Post author

      Ha ha, glad I didn’t call them “Paleo” this time. I really love the banana version, too! However, I do think these are a little more authentic– like the kind you want to smother in syrup. πŸ˜‰

  4. Holly

    These look incredible! I’ve been looking for ways to increase my protein at breakfast since I tried to go back to eating protein after being vegetarian for 5 years but I just couldn’t stomach it… this seems like the perfect answer! Thanks so much for this recipes… I look forward to making it this weekend.

  5. Suman

    i read this post at 5am, and by 6am i had a batch ready to eat on my way to work. these are the most amazing pancakes i’ve ever had, and they didn’t leave me with the heavy sleepy feeling i usually get after a big breakfast. these will be a staple in my house!

  6. Carole

    LOVED the Paleo pancakes – read the recipe yesterday – had them this morning – I did pan fry them in coconut oil – worked beautifully – and did not have apple sauce so I put about 1/2 cup apple (with skin but no core!) in the blender and it seemed to be a great substitute for actual apple sauce! Voila! Guiltless pancakes!

  7. Cyndee A.

    Thank you, Megan — for your insight, knowledge and recipes! You have been so instrumental in my health journey and now that I am down 60+ pounds I am going to stay down!! πŸ™‚ Blessings to you!

    1. Cyndee A.

      As an FYI – I tweaked these to add 1 tbsp of unsweetened cocoa powder and 3/4 c unsweetened applesauce along with a packet of Stevia White Powder (I have a bit of a sweet tooth) and they ROCKED!!! Thanks again, Megan!!

      1. Adrienne

        Made these last night with flax eggs, and though they stuck to the parchment a bit and were likely a bit more fragile than their eggy counterparts, they tasted delightful! Much lighter than flour based pancakes but surprisingly filling. I may try egg replacer next time to see if that works better.
        Thanks for the creative whole food recipe πŸ™‚

        1. alejandra

          The thing is that i’m on a candida diet (trying to fight candida, it’s been bothering me for a year now) and realized that changing my diet is what will help control it.

        2. Megan Post author

          Almond flour may turn them into cookies, rather than pancakes. You can use any other veggie puree, perhaps zucchini for a neutral flavor? Even an extra egg might be an option, though the texture might be weird from that… Let me know if you have any success!

  8. Paulina

    I just made these and was amazed by the way they turned out in the oven, perfection! I can’t have Gluten or Dairy and these are so much better than any packaged mixes i’ve tried, delicious! Thank you!

  9. Rachel

    I love your oven method! I also love that there’s no flour in these. they have a nice bulk to them that I haven’t been able to get with bananas or pumpkin. Mine turned out a little dry, but I also lost some of my ingredients in a spill. I will definitely try these again.

  10. Karen

    Spow fell overnight so I was looking for a warm breakfast..I just doubled the recipe and made them for my family of four.
    Both my school age kids ate them with-out complaint. (which is saying something because they love traditional pancakes)
    My husband and I thought they were very good and will make them again.

  11. Ashley

    Thanks! These turned out really well and I don’t feel guilty like I do when I eat wheat ones. I thought the almond butter might be overpowering but it wasn’t! I pan fried them but want to try it next time in the oven when I have some parchment paper. =) Thanks again!

  12. D_Town96

    Let me begin by saying I am not a chef! Things have to be super simple for me. I pass up lots of recipes that claim to be “simple” because for my lack of kitchen skills, they are not simple! I saw yours though and though, “even I can do that!”. Keep in mind, I have never even cooked regular pancakes before!

    I tried it today and, after the power came back on (lol) I was able to complete the cooking. They turned out great. I am trying almond butter for the first time and it tastes good. I could even taste the apple sauce which was very pleasant! I will be sharing this with others who are taking part in a healthy eating challenge I am participating in! Thanks!

    Question: Can you refrigerate the batter or the pancakes? I cook for one, so have lots left over.

  13. Sarah

    Made these this weekend…yum! I did the pan fry thing, and topped mine with no sugar added applesauce and more cinnamon. So good! I did throw in a couple chocolate chips for my kids, and that got them to eat them all, no leftovers. A definite new pancake recipe in our house, thanks!

  14. Sarah

    I love pancakes, and these were delightful. I read an earlier comment about using an apple instead of apple sauce – I tried this and it seemed to work just fine (one apple made about half a cup blended). For a smoother texture I would peel the apple next time, but with the skin it does add a fun a little “crunch.” I ended up making a second batch and have been putting them in the toaster oven for breakfast. With a bit of maple syrup this easily became my new favorite pancake!

  15. Veronica

    I am looking forward to trying these as I could get tired of the banana ones after a while.

    Do you think these batter will survive a waffle maker?

    1. Megan Post author

      My sister-in-law made them in the waffle maker, and they definitely held up– but they don’t get as “crispy” as traditional waffles.

  16. Zae

    I tried these this morning and like most of your recipes they are so simple. I yielded 7 so cooked them all at once. I love that they have a hint of almond butter and its not overpowering. I have always eaten my pancakes the traditional way so I topped them off with a little grass fed butter and maple syrup.

  17. Nancy

    My kids gobbled these up but my husband turned his nose up. He recommended more flavor so next time I’ll try them with more cinnamon and apple pieces. It up really small. Great idea, though! I’ll make these for the kids when Dad’s not around.

  18. [email protected]

    These are the best grain-free pancakes I’ve tried! They are SO good and the texture is perfect. I made them this morning since Colorado is getting another round of wintry weather (despite the fact that it’s April!)

  19. Brenda

    I made these this morning & they were very good. My 10 year old even said they were good (& he’s very picky). I served them with butter & pure maple syrup. Nice grain-free recipe!! Thanks! πŸ™‚

  20. Sarah Dobbins

    Hi. I love your website. You have the BEST desserts! πŸ™‚ I wanted to know if the grain free pancakes can be dehydrated. I like to dehydrate versus cooking my food so I can preserve as much of the food’s nutrients as possible.

    Thank You!

    1. Megan Post author

      I wouldn’t dehydrate a raw egg, but you could maybe substitute a flax egg, instead? Please let us know if you have any success!

  21. Deanna

    I love your recipes! I was wondering if you have a source for buying organic almond butter or organic cold pressed olive oil. They are so expensive at the health food store.

  22. Marissa

    These were delicious! What a wonderful idea to bake them using parchment paper! I also loved that the measurements for each ingredient are easy to remember. I used pumpkin seed butter instead of almond butter and baked them using my George Foreman specialty grill (with baking attachment) and the results were delicious green pancakes πŸ˜‰

  23. Lauren

    These are so good (as are all of your recipes I’ve tried so far)! Thank you so much for making healthier eating more accessible for people like me who are just starting out. I did want to suggest one small addition. Because I normally add a pinch of sugar to traditional pancake batter, I put about a 1/2 a tsp of maple syrup in the batter, as well. The pancakes were lightly sweet and delicious!

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  26. Johanna

    My boyfriend and I stumbled on your site when we looked up how to make almond butter during a 3 week detox in early April. Since, I’m hooked! These almond butter pancakes are ridiculous! We used our panini press griddle and made them with crispy edges usong Earth Balance butter. They not only have the same consistency as regular pancakes but if you also add EB butter and good organic Grade A syrup they are just like eating regular ol pancakes! Minus the guilt and gut bloat! This is now the only pncakes I will ever make again. Thanks for your site and I’ve also tried making other recipes of yours already and will post comments and my success stories another time!

  27. Nathalie torres

    I want to make this recipe, but cannot eat applesauce, what would be a good replacement for it?

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  30. Leslie

    The almond butter pancakes look amazing but do you have any suggestions for grain free pancakes that don’t require eggs, OR a substitute for them?


  31. Bkb

    Very tasty but watch out it is an awful lot of almond butter. Just on almond butter alone 1 serving (1/2 this recipe) is about 600 calories. Though not calorie counting as such, this will definitely be an occasional treat breakfast for me.

    1. Megan Post author

      These are definitely intended to be a treat, and not an everyday indulgence. But, the calories in 1/4 cup, or 4 tablespoons, of almond butter (half this recipe) is closer to 400, not 600.

  32. Holly

    I made these this morning for me and my hubby. I can’t have eggs so I tried using chia seed. I had never made a chia seed egg before and didn’t see the instructions so I guessed…..wrong though. I didn’t grind the seed first and I only let it sit for 5 minutes or so on the counter. I’m wondering if this is why they didn’t firm up. I couldn’t get them in one piece on the plate (mushy) and they took a really long time to cook. But “wow” they were great anyway and my hubby loved them. I ate them with berries and I easily could have eaten another plate as they were super yummy. So if i make them again with chia seeds, would grinding the seeds and letting them sit in the refrigerator like the instructions say, make the difference in texture??

    Thanks for all your wonderful recipes!!


  33. Jeannine

    OMG! Theses are delisious! I can’t believe there isn’t any flour in them because the texture is so bread like!

  34. Julie

    I just made these and they’re awesome!! I added 2 TBS of ground flax to up the nutrition and fiber/healthy fats. Topped them with coconut oil and a bit of honey. Amazing!! Thanks for all your delicious and super healthy recipes!

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  36. Crystal

    Hi! I want to surprise my boyfriend with these (pancakes are his fav) and we have both been vegan for a while now. Is it ok to use 2 flax eggs instead of real eggs? Also, would it completely ruin the recipe if I just processed raw apples and used it instead of the apple sauce? Thanks so much in advance!

    1. Megan Post author

      I haven’t tried making these with flax eggs, so I’d probably make a “trial batch” before making them for someone you want to impress! I assume blended apples would have the same result as applesauce, but again, I haven’t tried it myself so I can’t be sure.

      1. Bee

        I’ve tried them with a blended apple, and it works perfectly! I chop up a granny smith apple and throw it in the food processor first for a bit, and then add the eggs, and process it together again. Works every time!

  37. Katie

    Tried these and they turned out wonderful! I used crunchy almond butter instead of creamy, and it added to the texture. I love this recipie! I can’t wait to try more of your recipes! Thanks Megan!

  38. Amy

    I made a large batch of these – it’s been breakfast every morning this week! I’ve been topping them with fresh blueberries – they are absolutely amazing! Thanks for sharing!!!

    1. Ruth

      calories is not what’s important, but how nutrient dense your food is, some regular pancakes could be lower in calories than this recipe, but becuase of the engredients used on regular pancakes your body would store it as fat. Almonds and other nuts have the escential oils our body’s needs, plus gives you the satisfaction of fulness because of the protein on them.

  39. Chau

    You have saved my life, Megan. I’ve been craving pancakes badly – but didn’t want to deal with the gastronomical results of eating dairy and wheat. I tried these out this evening as a dessert, and my god, they fulfilled every craving and dream. And I don’t feel sick.

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  41. Karen

    My older son and I loved the almond butter pancakes, but my younger and pickier children would not eat them. I put the leftovers in the frig, but the next day they were green. Any idea why, and were they safe to eat after that?

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  44. Jen

    I make these pancakes often and they are delicious! I just made them with “persimmon sauce” (about three persimmons in the blender) instead of applesauce and substituted pumpkin pie spice for the cinnamon. They turned out great as well. I had some persimmons leftover from last week’s groceries that I needed to use up. Yum!

  45. Jill Heather

    I just made these pancakes this morning for the first time and they were fantastic. Thank you, Megan, for sharing all of your wonderful ideas and recipes. This blog has helped my husband and I eat so much better and also you’ve opened our eyes to so many different types of healthy ingredients and ways to whip them up easily into delicious treats and eats.
    Keep up the great work!! πŸ™‚

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  47. Valerie

    Hi there,

    Just stumbled across your website while researching “food combining”.

    I’ve been suffering so much with digestive problems, and I really think trying this method of eating may help me greatly.

    Just trying to get my head around ingredients though… lol Might be “duh” question, but this would be a protein-based (flesh) meal with neutral foods?

    1. Megan Post author

      Most of my nut-based treats that call for eggs would be considered a “transition” treat for those transitioning away from a mainstream diet. They are not perfectly combined– because the pair nuts and eggs together– but they keep to the main principle of food combining, which is to avoid mixing starches with proteins. And since they’re naturally sweetened and grain-free, they tend to digest more smoothly than a processed cookie.

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  50. Alma

    I made these this morning and substituted the apple sauce for mashed banana and the egg for “flex egg”. I baked them as instructed and although they tasted very yummy, they were sticking to the parchment paper and by the time I got them out of it, they didn’t have the shape of a pancake anymore, rather batter… I baked the second batch a little longer than the recommended 10-12 minutes, but still had the sticky/hard to get off the parchment paper issue…I wonder if I should have baked them even longer or what went wrong??

  51. melissa

    I’m a big fan of the almond-butter based Paleo Bread from Elana’s Pantry. I’d been curious as to how it would translate to pancakes and came across your page. I tried them out this morning and they were awesome. I like my pancakes thin, so I thinned the batter with a little almond milk. They were delicious! Thanks for such a great, simple recipe.

  52. Kay

    I have made these at least a dozen times now using flax “egg” and stiring in chia seeds instead of eggs. Also I have made them with sunflower seed butter, peanut butter, almond butter and cashew butter and they all turned out great but with the almond and sunflower butters I need to add more applesauce (probably just because of the nature of vegan baking) Excellent recipe and thanks so much for sharing!

  53. Suzanne

    I have been reading your blog for some time and have tried a few recipes, but have had some resistance from my teenage boys. This one I tried this morning before school and they both said it was a do over. They were so good. I have given up wheat and sugar for the last year or two and have not had a pancake in that long. I was tempted to try these and they were so yummy and comforting and did not effect my stomach at all. I am so excited and now with get off my couch and try more recipes. Thank you!

  54. janet

    Well, that was a nice surprise! I didn’t have high hopes for this recipe — where’s the flour?? We had an early dinner & I was a bit hungry, so decided to try this. These guys were really good! I baked them on parchment paper in the toaster oven. Quick to make & easy cleanup! I made half the recipe in case it was a disaster and still have a couple left for breakfast. I used agave instead of syrup & they were wonderful.

    Thanks for the yum-o quick snack idea!

  55. Amber

    I can’t have eggs or flax seeds, so I was researching online for different egg replacements. 1/4 C of apple sauce = 1 egg. Would you think this recipe would turn out okay if I omitted the 1/2 C of apple sauce and if I just added the 1/4 C + 1/4 C of apple sauce as the egg replacement or would I still need to add the 1/2 C, too???

  56. Lela

    OMG, am I happy I found your website. Exactly the recipes I needed. Trying to eat a low carb diet and viewing your interesting recipes is awesome.

    Thank you so much

  57. Jody

    Do these have a strong egg taste? Many of the recipes I have tried do even though it is said they don’t. I may be over sensitive but I don’t like the taste of egg.

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  60. R

    I am vegan so I made these with flaxseed meal eggs and tried to fry them on a skillet in coconut oil. They were too runny on the skillet and very sticky. I don’t think this is a good recipie for vegans to try to tweek. They taste alright, but like weird fried things and I probably won’t use this recipie again.

    1. Kaila

      I disagree! I am vegan and I baked them using almond milk and flax meal instead of eggs and it worked out beautifully. I make them all the time with different nut butters too!

  61. Maggie

    These really are amazing! They come out fluffy like traditional pancakes! I used peanut butter because my son doesn’t care for almond butter and they still came out wonderful! Even my husband who is quite picky devoured a whole plate of them. I’m loving your website. Thanks for all the great recipes!

  62. Sara

    Hi Megan, I just discovered your website yesterday and I’m amused with all these great recipes. I just want to know if i could replace applesauce for something else because here in Colombia I can’t find it. Thank you so much for your time. For now I’m gonna make your peanut blondies because here we have organic peanuts so I can make butter myself. πŸ™‚

    1. Megan Post author

      Any other puree should work similarly, such as mashed banana or pumpkin. Hope you enjoy them!

  63. caterina

    Ive read through all the comments and still am baffled on what to use for an egg substitute? what are flax egg ingredients?

    I also need a substitute for eggs on the other recipes?

    any other options?


  64. Sally

    My batter comes out pretty runny, I use sunflower butter instead of Almond, they also stick to the paper even when i grease the paper with coconut oil.
    Any ideas?

  65. Natasha

    These are super tasty and have become a regular request at my house. I added some fresh blue berries in one batch and chocolate chips in another and they are all super delish!

  66. Stephanie

    These were amazing. I made them to get myself started on day 1, week 1 of going paleo! My boyfriend can’t have egg, so they were all for me. SO AWESOME BAKED! I ate them over the course of three days. I couldn’t pull them right out of the frige and eat them, i heated them and they were still delicious- days later. I topped them with a dab of almond butter and a sprinkle of cinnamon! yum! Thanks so much for an indulgent but not guilty breakfast option!

  67. Jasmine

    I am assuming peanut butter would well too? I can’t wait to try these! My little guys gets bad tummy aches and other not fun symptoms if he eats much wheat but he looooves bready stuff. Can’t wait to try these!

  68. ERIN

    I just came across your website and I LOVE it. I am trying to eat healthy again and try new foods. I am so excited to try some of your recipes. They all sounds so good. I have such a sweet tooth so thank you for making sweets into something healthy and nutritious. Is there anyway you could calculate the calories and fat in you recipes?

  69. GirlWithAPurposeAndAWhisk

    I’ve tried SO many pancakes that either are vegan or grain free, and they’ve never worked very well. These, however, are INCREDIBLE. Thanks so much for sharing this! I’ll be making this many times more. πŸ™‚ Keep it up!

  70. Celia

    This are a godsend! I’ve been GF for almost a year and wanting to transition to sugar free/grain free. Thank you for the easy recipe, if nothing else I ALWAYS have these ingredients on hand.

  71. Liesbeth

    Hello Megan,

    what is unsweetened applesauce? In Belgium we don’t use this word. Is it like a kind of thick apple juice you can use to sweeten marmelades or so? Or is it cooked and mashed apples?
    thanks a lot!

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  73. Zita Flores

    Thank you, thank you!! I have been trying to loose weight for quite some time, but I always fail during breakfast time. My problem is that I always want some type of pastry; unfortunately I inherited my fathers love of pastries. My doctor has taken me off of gluten and I have had a really hard time. I just made these pancakes and they are amazing! What I love about these pancakes is that they are not sweet and super easy to make. I am so incredibly happy I found your website! I have been trying many of your recipes and I can’t believe how easy and they are.

    1. Megan Post author

      Perhaps using roasted almond butter, instead of raw, would make the difference? Otherwise, I have no idea why that would happen!

  74. Snowydrops

    I found this recipe through a blog when I was googling gestational diabetes. This was awesome! I had 1.5 portions of these for breakfast, felt full for the first time in months on this diet and it was perfect for my blood glucose level. Thanks!

  75. Andrea

    Made these today and they are incredible! Do you have a newsletter for when you post new recipes? Would love to be added.

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  77. Maneesha

    Thank you from India! I was put on a vegan diet and my ‘cheat’ is a little egg now and then. I tried them in a pan – not so great and then baked the rest! Awesome. Did not use any syrup (diabetic) but they were perfect as they were.

    Itching to try some more of your recipes now … so you’ll probably hear more from me by dinner time!
    Thank you – this was a great, simple idea πŸ™‚

  78. Maureen

    I made these as recipe indicates. Delicious!! I then made them with half Apple butter 1/2 nut butter and threw in a half purΓ©ed sweet potato and baked .. Yummmmmm! I then used them to sandwich some whipped coconut cream .. Whhhooopppie pies healthy thank you!

  79. Erik

    Can you make these without the cinnamon or replace the cinnamon with other spices? I want to see if I can try and make pumpkin pancakes.

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  81. Criss

    Omeeegeeee! I just made these with cashew butter & they were so delish! I am, like one of the other posters above, not a very good cook and have been known to fail at traditional pancakes. These were perfect. I may even experiment with pumpkin and butternut squash.

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  83. Tammy

    HI. Your recipes are great. But I do need the nutritional analysis of recipes so I can make sure it is appropriate for everyone’s dietary needs. Thanks!

  84. Katie G

    I just love these pancakes! They taste like the real deal and even my husband, whose favorite food is pancakes, loves these as well. i especially love that there is no added sugar/sweeteners too. I put peanut butter on top instead of maple syrup for extra protein!

  85. Mark

    Our household is not purely Paleo, nor vegan, nor gluten-free, but we are very mindful eaters. Our gluten and sugar intake, especially, is very low, so your recipes appeal however, to this one, we added a generous sprinkle of wheat germ to beef it up a bit. And we also made them on the stovetop with grass fed Irish butter as the fat, the only type of butter we use. Delicious.

  86. Bridy

    These Pancakes are so good!
    My son however wasn’t too keen. I might try them without the cinnamon to see if he prefers them that way.

  87. Jane

    So I made these today, and I have to say, I am thrilled. I am not following any kind of diet of any sort, just try to by organic wholesome ingredients and, so i got stuck with some almond butter, nobody in my family likes it. So i figured I’ll google a recipe that uses it. And guess what? Both of my picky 1 and 3 yo eaters devoured these pancakes for breakfast this morning! I did not expect the fluffy texture at all, they truly are like pancakes, which btw we do not eat in our family. I make my own with ricotta and whole grain brown flour.

  88. Linda Holley

    I am diabetic and would love a carb count on these pancakes. They look divine and I cannot wait to make them. I will use pumpkin puree in mine! Thanks for the recipe!!

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  91. val

    I made more these today but instead of using eggs I added more applesauce and they came out just fine for an egg free version.

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  93. Nicole

    I tried these for Valentine’s Day – stuck to the original recipe and cooked on the stovetop in coconut oil. I agree that they do burn easily, so I had to be extra vigilant. Next time I will try the baking method. Topped with sliced banana and one big spoonful of Grade B maple syrup (and some grass fed butter). Delicious! I did not miss “real” pancakes at all. The texture and flavor, and even the smell, is very similar to a thinner-style pancake. Thanks for sharing this recipe and making it easy for me to stay on track but still enjoy myself.

  94. Stephen Kowalewski

    I also used these pancakes as sandwich bread. Being on a low carb diet, I missed sandwiches and this allows me to satisfy my craving.

  95. Sue

    These are amazing! Thank you so much for sharing this recipe! I had mine with maple syrup with I heated up with blueberries I picked and froze this past summer. Delicious!

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  97. Kate

    I’m a little late to the party here but had to leave a comment. These were amazing! I’m so grateful to have found, the recipes here have been my saving grace for starting a grain free diet. There are a lot of other sites out there but this site never fails. I’m thinking of making these as muffins so I can take them with me on the go in the morning and possibly add some blueberries. Thanks!

  98. April

    We tried these this morning. I made them in a skillet greased with coconut oil. They were very good. Not too eggy like many grain free pancakes we have tried. And they actually flipped well in the pan which has been problematic with grain free pancakes before. Best part–my son ate 5 of them and didn’t mention the texture or taste being different from traditional pancakes. I am wondering about protein content? Thanks so much.

    1. Megan Gilmore Post author

      I’m glad to hear your family enjoyed them! I’m not sure about the protein content, but you can find any nutrition info you need using a free calculator on

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  100. bekah

    Hi Megan, love these pancakes so much and am recommending them to a client who is tracking her calories. Im sure I can do the math but do you have any idea how many calories per regular sized baked pancake? Thank you!

  101. Becky

    I have been making these pancakes for a while and love them. Today I made them in my waffle maker and I love them even more because I felt like they cooked all the way through. Some times I feel the pancakes are undercooked in the middle whether I do them in the oven or in a pan.

  102. Stephanie

    Just made these with sunflower butter and they were so yummy! I am wondering though why they slowly started to turn green as they cooled…? Any thoughts?

    1. Megan Gilmore Post author

      Baking soda reacts with sunflower seed butter and turns baked goods green. They are safe to eat, but look funny!

  103. Vicki

    Quick and easy and most of all incredibly delicious. Used the leftover pancake as “bread” to make my son a peanut butter and banana sandwich , amazing! Thank you for your website Megan


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