Gluten Free Peanut Butter Pancakes

Gluten free Pancakes can be just as fluffy and flavorful as the regular thing. Make this recipe today for a delicious breakfast or family brunch!

Course Breakfast

Cuisine American

Keyword breakfast, gluten free pacakes, gluten-free, pancakes, peanut butter pancakes

Prep Time 10

Cook Time 5

Total Time 15

Servings pancakes

Calories 230kcal

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.