Last Updated on March 2, 2026 by Deliciously Organic Editor
Blender pancakes are a great, easy option for breakfast because you just blend all of the ingredients in the blender and fry!
Whenever I make a recipe with almond flour, I always use a finely ground flour. In my experience, when the flour isn’t finely ground it can produce a crumbly cake, cookie, pancake, etc.
Some of the brands I recommend:
Bob’s Red Mill finely ground almond flour
Wellbee’s finely ground almond flour
Anthony’s almond flour
You can stir in all sorts of various mix-ins to create different flavors of these easy blender pancakes.
Here are some ideas:
Blueberries
Chocolate Chips
Pecans (my favorite!)
Bananas
Apple slices and cinnamon
To make things even quicker in the morning, I recommend measuring out the ingredients the night before, so you can make breakfast without any measuring!
Here are some other gluten-free breakfast recipes you might enjoy:
Morning Glory Muffins
Waffles with Sausage
Lemon Poppyseed Muffins
Apple, Bacon and Sausage Skillet
Easy Blender Pancakes (Gluten-Free)
Adapted from Cook’s Illustrated
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Total Time: 23 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Gluten-Free
Ingredients
For the batter:
- 2 large eggs plus 1 egg white
- 2/3 cup water
- 1/4 cup ghee or coconut oil, melted and cooled
- 2 tablespoons honey or maple syrup
- 2 teaspoons vanilla extract
- 2 1/2 cups finely ground almond flour
- 1/2 cup arrowroot flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon Celtic sea salt
For frying:
- 4 tablespoon unsalted butter or coconut oil
- Butter and maple syrup for serving
Instructions
- Place the eggs, egg white, water, ghee, honey and vanilla in the blender and blend until frothy, about 30 seconds. Place the almond flour, arrowroot, cream of tartar, baking soda, and sea salt in the blender and blend until smooth.
- Heat a large skillet over medium-low heat for 2 minutes. Add 1 tablespoon butter and swirl the pan to coat. Spoon pancake batter, about 1/4 cup each, into pan and cook until edges are set and the first side is golden, about 2-4 minutes. Flip the pancakes and continue cooking until the second side is golden brown, about 2-3 minutes. Repeat with remaining batter.
- Serve with butter, maple syrup, or any other toppings of your choice.
Photo Credit: Becky Winkler
What could I use in place of arrowroot four?
I haven’t tested this recipe with substitutions, so I’m not sure what alternative ingredients would lend the exact same flavor and texture.
Can you adjust it somehow to make waffles with it?
I haven’t tested this recipe with substitutions, so I don’t know which alternate ingredients will lend the exact same texture and flavor. You could try my grain-free waffle recipe!
I love this recipe. I have made it several times. It is so refreshing to find a grain-free recipe that helps to curb those cravings when you want something that tastes and resembles the pancakes you used to eat! Thank you, Carrie, for all of your hard work and sharing it with so many of us!
You’re welcome! 🙂
Hi! I’ve had The Grain-Free Family Table for a bit now, but haven’t fully transitioned us over because of some family members with severe nut allergies. Whag would you recommend for someone with these allergies wanting to go grain free? Would you trade out the almond and coconut flours for bean flours? Thank you!
I haven’t tested the recipes in the book with all nut-free flours, so I’m not sure.
Hello, This recipe looks delicious and I will be trying it soon. I am currently trying to heal my hashimotos but have been a little scared to eat almond flour because of what I’ve learned about properly soaking nuts. I would love to start eating it again though.
I usually buy bobs red mill almond flour. Do you know by chance if they properly soak their almonds before grounding into flour, or do you know which company does? Or is there something particular about almond flour where I don’t need to worry if the almonds were soaked? Thank you for your time 🙂
Most of the phytic acid is in the skins, so a blanched almond flour can be good for occasional baking and cooking.
I omitted the sweetener and vanilla, and we loved these!! Will be making again and again! Thank you.
So glad you enjoyed them!
So far the only alternative flour pancake recipe my family will eat! I will probably add a little more water next time as the batter came out pretty thick, which made the pancakes pretty thick. I think with that minor change my kids wouldn’t be able to even tell these from regular pancakes.
So glad you enjoyed them!
I have tried SO many grain free pancake recipes, and this recipe leaves them all in the dust. It’s the only grain free recipes that really feels like pancakes and doesn’t have a super weird texture. I can’t get over how amazing these are! And I love that you can just pour the batter from the blender into the pan. So easy!
I’m so glad you enjoyed it!!
Making these tomorrow… how many pancakes does it make?
By far the best grain free pancakes I’ve ever made! It made a total of 16-3″ pancakes and my family of four (which includes a 1YO and 5YO) gobbled up every last one.
I’m so glad you enjoyed them!
My batter was too thick so I had to add water. Not sure what went wrong. Still love the taste!! Thank you.
Can oat flour be substitute for almond flour in the pancakes
I haven’t tested the recipe with subs so I don’t know what would lend the exact same flavor and texture.