Grain Free Pancake Muffins

On the hunt for a portable breakfast, free of gluten & grains? The search is over! Our Grain Free Pancake Muffins are exactly what you've been looking for.

On the hunt for a portable breakfast, free of gluten and grains?  The search is over! Our Grain-Free Pancake Muffins are exactly what you’ve been looking for.

grain free pancake muffins - perfect portable breakfast kids will love!

Using your blender, or even a food processor the batter for these delicious Grain-Free Pancake Muffins comes together quickly.  They are filling and perfectly nutritious without refined sugars or grains.

Even if your family doesn’t follow a grain or gluten-free diet, kids will love the pancake flavor in each bite, and really, who doesn’t love a delicious, portable breakfast?

Watch how these pancake muffins are made:

For more grain free recipes to fill your other meals, check out our Grain Free Meal Plans to add a little more variety and fun to your family meals!

Grain Free Pancake Muffins

grain free pancake muffins - perfect portable breakfast kids will love!

Recipe from Everyday Grain Free Baking Cookbook directions adapted.

  • Author: MOMables.com
  • Yield: 8 1x
Scale

Ingredients

  • ½ cup plain whole milk yogurt
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon honey (or maple syrup)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon apple cider vinegar
  • 1 ¾ cups blanched almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt 3 large eggs
  • Optional: ½ cup blueberries or strawberries

Instructions

  1. Preheat oven to 350F and line muffin pan with 8 liners.
  2. Place yogurt, melted butter, honey (or maple syrup), vanilla, and apple cider vinegar into a blender.
  3. Blend just until combined.
  4. Add almond flour, baking soda, and salt to the wet mixture and blend.
  5. The batter will be very thick, so you might need to wipe the sides with a spatula.
  6. Add the eggs to the thick batter and blend, just until everything is combined. If you over mix, the muffins won’t be tender.
  7. If you are adding blueberries to these muffins, transfer batter into a bowl and fold in the berries. Then, distribute batter evenly into the 8 muffin cups.
  8. Bake in the preheated oven for 18 minutes, until the tops are golden brown and a toothpick comes out clean.

Notes

Whole30 & Family KickStart: substitute whole milk yogurt with canned coconut milk. Omit the honey and add 1/4 teaspoon liquid stevia.

About MOMables - Laura

Mom to 3 kids, obsessed with coffee, meal planning, and helping you cook fresh meals for your family fast!

26 thoughts on “Grain Free Pancake Muffins”

  1. Amanda Gilbert says:

    My daughter is dairy-free – can I use a lactose free yogurt to make these?

    1. Amanda, the short answer is yes. You can use a dairy-free yogurt. However, I recommend using canned coconut milk as a substitute.

  2. Danica says:

    Can you use coconut flour instead of almond flour?

    1. No you can’t. Coconut flour isn’t a flour but ground coconut and it absorbs 10x the liquid. Sorry!

  3. Nichol says:

    Has anyone tried an egg substitute for this recipe? Applesauce maybe?

    1. MOMables says:

      Yes, tried it and it did not work. Sorry. Applesauce is a great wet ingredient substitute but it won’t bind the almond flour as well.

  4. Shannono says:

    These are very good and my kids gobble them up. I switch it up and sometimes put a mini chocolate chips. (I made the recipe as is)

  5. Monica Crane says:

    Not sure what I did wrong – I made as directed and the batter never was batter – Just like a dough almost – I used coconut flour – Could that have been the problem?

    1. MOMables says:

      Unfortunately, coconut flour was the problem. It is not a substitute for any other flour as it will absorb more liquid.

  6. linda b says:

    Look good…hope things are

  7. Kristen says:

    These look great, but Laura, where did you get your white/black polka dot top in the opening of the video?? It would match the accents of my daughter’s Easter dress perfectly!

    1. MOMables says:

      Kristen, that top is from Stitchfix.

  8. Lynn says:

    I am going to try this :)
    I need to clarify what do you meant by:
    blanched almond flour?

    1. MOMables says:

      blanched almond flour is ground up soaked almonds without skin. different than almond meal.

  9. Josephine says:

    Can these muffins store in the freezer?

    1. MOMables says:

      I’ve frozen them after they are made. the texture isn’t quite the same but it’s still good after they are thawed and heated. I like that the recipe only yields 8. I store them in the fridge for the week.

  10. Janine says:

    Could I substitute coconut milk for the yogurt? How much would I use?

    1. MOMables says:

      Janine, I’ve only tried the recipe as listed in the cookbook.

    2. Hi, Janine. Yes, you can use coconut milk, but it will impact the rise and texture a bit. But taste will still be delicious!

  11. Shavonne says:

    Greetings!! For those of us without allergies how can we make these with regular flour?

    1. MOMables says:

      Shavonne, I’ve only tried this recipe as stated in the cookbook. This was specifically developed to be grain and gluten free. I am working on creating my own version with regular flours.

      1. Shavonne says:

        I’m looking forward to seeing it!!

  12. Margarita says:

    Those sound delicious! I was wondering if there are any non-nut substitures for the almond flour? My kid’s daycare is nut-free. Thanks!

    1. MOMables says:

      The book talks about using sunflower seed flour. When baking, however, they turn greenish.

    2. I’ve had several readers use my Coconut Flour Pancake recipe on the blog to make these muffins and have reported that they bake beautifully in a muffin tin. :) You can fin my coconut flour pancake recipe here.

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