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Grain-Free Pancakes

Anna Mischio
These pancakes are light and delicious! Made with wholesome ingredients that will fuel you for the whole day.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast
Cuisine American
Servings 12
Calories 99 kcal


  • 1 Ripe banana
  • 2 tbsp flaxseed
  • 1 cup almond flour
  • 3/4 cup arrowroot powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 cup plant milk
  • 1 tsp apple cider vinigar
  • Pinch of salt
  • 1/3 cup chocolate chips (optional)


  • Start by making your flax egg: In a small bowl, combine your flaxseed with 6 tablespoons of water. Set aside to thicken (3-5 minutes).
  • Next, we are making our vegan 'buttermilk.' Add the apple cider vinegar to your plant milk. Stir, and set aside.
  • While your first two ingredients are setting, it's time to mash up that banana! I used a whisk, but a fork or spoon will work just fine. You want the banana to be as smooth as possible!
  • Add the flax egg and vegan buttermilk to banana, and stir until well combined.
  • In a separate bowl, combine all of the dry ingredients.
  • Next, add the dry ingredients to the wet. Stir until combined (about 45 seconds).
  • While you're combining the ingredients, heat up a nonstick pan. I recommend using medium heat. Slightly grease with your preferred oil (I recommend coconut!).
  • Time to cook up those cakes! Scoop about 1/4 cup on to the pan. You will know they are ready to flip when the edges look dry, and the top has little bubbles. Pancakes will be golden brown when done.
  • Serve with preferred toppings! For storage, keep in the fridge in sealed Tupperware.


Any plant milk is fine. I have used hemp and almond, both versions tasted the same!