Amazingly Fluffy Gluten-&-Grain-Free Pancakes

Best gluten free pancake recipe

Can you think of a tastier way to start your day? I didn’t think so…

I can’t think of a more comforting way to start the day than with a warm stack of fluffy pancakes, a drizzle of pure maple syrup and a piping hot cup of coffee.

It’s pure love, in food form.

While there are many recipes out there for gluten+grain-free pancakes, very few can be described as ‘fluffy’. This bothered me, since texture and consistency are just as important to one’s eating experience as taste.

After plenty of experimentation, I found that adding a full Tablespoon of baking powder, and cooking the pancakes while covered with a lid really cranked up the fluffiness factor.

Serve these fluffy cakes warm and with love …any time of day. Enjoy!

Fluffy Gluten-&-Grain-Free Pancakes
A Recipe by Diana Keuilian
4.0 from 2 reviews

Prep time
Cook time
Total time
Serves 8


  1. In a food processor combine all of the ingredients except the berries. Blend until smooth. Fold the berries into the batter.
  2. Grease a large skillet or pancake griddle with coconut oil and place over medium heat. Place ¼ cup scoops of batter onto the skillet, cover with a glass lid, and cook until bubbles form. Remove the lid, flip each pancake and then replace the lid and cook for another minute, until golden on both sides. Cooking with the lid on really helps your pancakes reach amazingly fluffy heights!

Serving size: ⅛     Calories: 223     Fat: 24.78     Carbohydrates: 28     Sodium: 126     Fiber: 3     Protein: 11.85    


Paleo recipe for fluffy blueberry pancakes

These are the fluffiest grain-free pancakes ever!



  • T January 28, 2014 at 4:34 am

    What can you substitute coconut milk with? I am allergic to coconut.

    • Diana January 28, 2014 at 7:46 pm

      Almond milk would work.

      • T January 29, 2014 at 4:56 am

        Perfect thanks

  • Darrylnn Ferreira February 6, 2014 at 10:49 pm

    Try out your Orange Chicken Recipe. Loved it. Will be try others as well. I used breast because that is what I had. Next time I will do thighs. Very easy. Looked like a chinese dish fro the restaurant.

    • Diana February 7, 2014 at 5:19 am

      Awesome, glad you liked it! Thanks for sharing 🙂

  • tina February 23, 2014 at 5:43 pm

    This is the best pancake recipe. I love thr fact that it doesnt use alnind flour. Everyone of my kids(which are teens and picky) ate them. I did add some dark chcolate chips for them -and they loved them. Will be making these again for sure.

    • Diana February 24, 2014 at 5:43 pm

      Hi Tina, So glad you liked it! And yum, the dark chocolate chips sound like an amazing addition 🙂

  • Joan March 6, 2014 at 6:05 pm

    You caloric break down for the pancakes
    Serving size: 8 Calories: 223 Fat: 24.78 Carbohydrates: 28 Sodium: 126 Fiber: 3 Protein: 11.85
    Is this break down per pancake or for the total services of 8?

    Thank you

    • Diana March 7, 2014 at 6:31 am

      Hi Joan,
      That caloric breakdown is for 1/8 of the batter. Enjoy!

  • ann March 20, 2016 at 3:12 pm

    really light and fluffy! I will make them again.

    • Diana March 30, 2016 at 4:59 pm

      Awesome, so glad you enjoyed!

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