Breakfasts, Dairy-Free, Gluten-Free, Grain-Free, Single Servings
Comments 6

Gluten-Free Pancakes

IMG_3454 2I just realized that I have all kinds of fancy recipes for pancakes on my blog, but not a straight-up, base recipe that you can start with to fancy it up on your own.

So, that’s what this is! Happy Monday, everyone…it’s been a pretty busy few weeks for me, so I enjoyed this stack this morning after sleeping in. And after I click publish on this post, it’s going to be all about my couch and Netflix this rainy Seattle day. 🙂

Have a great week!


Grain-Free, Gluten-Free Pancakes

Prep: 5 min | Cook and serve: 5 min | Ready in: 15 min

Yields: 1 to 2 servings


1 banana

2 eggs

1/3 cup tapioca flour

1/2 teaspoon vanilla

1/2 teaspoon oil

1/4 teaspoon salt


  1. Preheat a griddle, or large skillet on the stovetop (on medium-high heat).
  2. Add all ingredients to a blender and process until smooth.
  3. Pour pancake batter onto hot surface, 2 to 3 tablespoons at a time. Cook until batter looks cake-ish, then flip—cook until golden brown, 2 to 4 minutes on each side.

I served mine with a blueberry-blackberry syrup. If you’d like to make the same, you can use this recipe for Blueberry Syrup, and just use half blackberries and half blueberries.

Gluten-Free Pancakes


  1. Pingback: Grain-Free Secret Spinach Pancakes | Pine and Crave

  2. Pingback: Cranberry Syrup | Pine and Crave

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