Gluten-free buttermilk pancakes

Gluten-free, grain-free, paleo and dairy-free substitutes given

It’s international pancake day and you know what this means, right? Yes you got it! It is the perfect excuse to have pancakes. Those gluten-free buttermilk pancakes are fluffy and delicious! To be honest I had to experiment a lot with different flours and rations to come up with a gluten-free and grain-free buttermilk pancake that I love. Traditionally, pancakes are full of refined sugar and processed white flour. You might know by now that I try to avoid both of those in my kitchen. So, I had to come up with an alternative which is equally delicious, fluffy and light! Get ready for the best gluten-free and grain-free buttermilk pancake everyone.

“Get ready for the best gluten-free and grain-free buttermilk pancake everyone”

–Panos Eats

What you will need and substitutions

  • Alternative gluten-free and grain-free flours. I used the trifecta of alternative flours for baking (or at least for me): almond flour, tapioca flour and coconut flour.
  • Eggs. I like to buy pasture-raised organic eggs for local farms as I feel like the chickens are treated the way that they should be treated.
  • Buttermilk. If you don’t like or if you are not familiar with buttermilk, you can use the same amount of yogurt. Make sure that you use plan and non-Greek yogurt or any plant based yogurt that you like.
  • Clementine. I zested a clementine to add some delicious aroma in the pancakes. You can add different flavors such as lemon zest, orange zest, vanilla bean or simply vanilla extract. All of them should work just fine.
  • Pantry staples. You will need baking powder and optionally raw honey. I just added a tbsp of honey in our pancakes batter as I usually drizzle some honey on top. Please, feel free to omit the honey if you want or if you serve this to babies less than one year old.

How I served it

Those gluten-free buttermilk pancakes are great by themselves with a drizzle of honey or maple syrup. However, if you want to make them extra special add some apple cubes in a pan, along with coconut oil and pumpkin spice and toss around until soft and golden brown for 3-5 minutes.

I served the pancakes on Panos’ favorite eco-friendly bamboo plate along with those warm apples, yogurt, blueberries, walnuts, cinnamon and a drizzle of honey. Perfection in your plate!


  1. If you are serving this to young kids make sure that you finely cut the walnuts or omit them and add a spoonful of nut butter.
  2. If you serve babies less than one year old, you should avoid serving honey based on world health organization.
  3. To store the pancakes you can keep them in the fridge in an air-tight container for up to three days.
  4. If you want to freeze the pancakes, you can place them flat in a freezer bag and freeze for up to three months.
  5. Those make a great snack option for school snack-boxes or breakfast on-the-go.

If you are looking for more pancakes inspiration, take a look on my gluten-free savory pancakes, cooked with sweet potatoes and feta cheese. Yes, it is as delicious as it sounds!

Gluten-free buttermilk pancakes

Recipe by Panos EatsCourse: Breakfast


Prep time


Cooking time




  • 4 eggs

  • 1/3 cup buttermilk

  • 1/2 cup almond flour

  • 1/3 cup tapioca flour

  • 3 tbsp. coconut flour

  • 1 tsp baking powder

  • Zest of 1 clementine

  • Optional 1 tbsp raw honey

  • Coconut oil or ghee to grease your pan


  • Add all ingredients in a blender
  • Blend until well incorporated
  • Grease your pan and add two tbsps of batter per pancake
  • Cook over medium heat one side until bubbly, around 3-5 minutes
  • Turn and cook the other side 2-3 minutes

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