It can be tricky to adapt baking recipes to gluten free and get the texture just right, especially if you’re used to regular wheat flour.
This gluten free pancake recipe uses a mix of almond and tapioca flours to make them light and fluffy.
Plus, making peanut butter pancakes adds extra texture and flavor to this popular breakfast dish.
This gluten free pancakes recipe rocks. I mean who doesn’t like peanut butter pancakes, especially when they are a little lighter that the traditional recipes? I do! They’re so easy to make and I bet that you have all the ingredients on hand. I usually make these 3-Ingredient Almond Flour Pancake Recipe but this last weekend, I decided to change things up.
I love these gluten free pancakes because they are packaged with flavor. Hum… delicious. I always make them on Saturday mornings because I think they are a very good start for the weekend. Want more? Try any of these Healthy Pancakes for breakfast this weekend!
How to make gluten free pancakes
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- Natural peanut butter – can use regular peanut butter if needed, or find substitutes below
- Vanilla extract
- Almond flour – find nut-free alternatives further down in the post
- Tapioca flour – this helps bind the batter in place of the gluten and makes them fluffy
- Baking powder
- For cooking: butter, ghee, or coconut oil
- Topping ideas: maple syrup, fresh berries, sliced bananas
Make the batter
- Whisk together the wet ingredients until well combined.
- Then, add in the dry ingredients and stir until there are no more streaks of flour.
Cook the pancakes
- Next, melt the butter in a pan on the stove or heat a non-stick griddle.
- Once hot, add a scoop of batter and cook until the top is covered in bubbles. Then, flip the pancake and cook for about 2 more minutes.
- Continue with the rest of the batter until all of the pancakes are cooked.
- Serve warm with your favorite toppings. Enjoy!
Frequently asked questions
Storage and reheating
Wrap leftover peanut butter pancakes in plastic wrap or store in an airtight container. Keep in the refrigerator for 2-3 days.
These also freeze really well. Wrap individually and place in a freezer-safe ziploc bag. Store for up to 3 months and defrost in the refrigerator or on the counter.
Reheat in the microwave or toaster oven until warmed through.
How can I make these pancakes nut free?
First, replace the peanut butter with sunflower seed butter. Then, use one of these other gluten-free options in place of the almond flour:
- Sunflower seed flour – it may create a green tint in reaction to the baking soda, but adding 1 tablespoon of apple cider vinegar should prevent that.
- Cassava flour – a newer option that is known for producing light and fluffy pancakes
- Oat flour – make your own by blending rolled oats into a fine powder.
What else can I substitute for the peanut butter?
If you don’t want to use sunflower seed butter, there are a few options you can use instead, such as:
- Sunflower seed butter – it’s the closest in texture and flavor to peanut butter.
- Almond butter – you may need to add a splash of milk if it’s extra thick.
- Cookie butter – this is nut free but not gluten free, so keep that in mind when dealing with allergies.
Can I add mix-ins to this pancake recipe?
Sure! Chocolate chips or chopped nuts would taste great with the peanut butter flavor and add some extra texture as well.
I hope this peanut butter pancakes recipe will inspire you to run to your kitchen to create something delicious and healthy for you and your beloved ones today. As always, thank YOU so much for reading and sharing. Bring joy and healthy gluten free pancakes to your plate.
Are you making these for a special occasion like Valentine’s? Try these Valentine’s Day Gluten Free Chocolate Chip Cookies as well for dessert! You can also make this Spring Salad Recipe with fluffy quinoa for lunch after!
If you liked these peanut butter pancakes, you’ll love my Almond Butter Waffles. Or try one of these other allergy-friendly recipes:
- Low-Carb Almond Flour Pancakes
- 3-Ingredient Almond Flour Pancake Recipe
- Strawberry Coconut Scones
- Gluten-free Pumpkin Coffee Cake
- Paleo Chocolate Chips Banana Bread
Gluten Free Peanut Butter Pancakes
- 2 eggs
- 1/4 cups natural peanut butter
- 1 tbsp maple syrup
- ½ teaspoon vanilla extract
- ½ cup almond flour
- 1/3 cup tapioca flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Berries for topping strawberries, blueberries, blackberies
- butter, ghee or cooking spray
- In a medium bowl, add eggs, peanut butter, maple syrup and vanilla extract. Whisk together.
- Then, add in the almond flour, tapioca, baking powder and pinch of salt. Mix well everything together.
- Over medium heat, melt butter or ghee or coconut oil in a non-stick skillet.
- When the skillet is hot, add 1/4 cup batter.
- Let cook until the pancakes are golden brown. It’s about 3 minutes, then flip and continue to cook for about 2 minutes. Then, continue with remaining batter.
- Serve pancakes with desired toppings and maple syrup.
- When small bubbles start forming on the pancake batter, it's a sign to flip the pancakes.
- While you can use regular peanut butter, it's easier to mix runny, natural peanut butter.
- For the best flavour, use real vanilla extract instead of artificial.
- To store: You can store leftover pancakes in the fridge in an airtight container for up to 4 days.
- To reheat: You can reheat the pancakes in the microwave or toaster.
- To freeze: Flash freeze the pancakes on a lined sheet pan before transferring them to a freezer-bag.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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