These gluten-free sugar-free pancakes are light, fluffy, and naturally sweetened — perfect for a healthy breakfast. If you are avoiding sugar for health reasons or just want to cut back, this recipe is a great choice. They taste delicious thanks to natural sweetness from vanilla extract and optional sugar substitutes like stevia, monk fruit, or erythritol.

These pancakes are made with a simple gluten-free flour blend and can easily be made dairy-free if needed. You can add cinnamon, mashed banana, or blueberries to boost natural sweetness without adding sugar. They cook up golden brown and pair well with sugar-free syrup, nut butter, or fresh berries.

This recipe works beautifully for meal prep. Make a batch, cool completely, and store them in the fridge or freezer. Reheat in the microwave, toaster, or air fryer for a quick weekday breakfast.

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Ingredients

• 1 ½ cups gluten-free all-purpose flour blend
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 ¼ cups milk (or almond milk for dairy-free)
• 1 large egg
• 3 tablespoons melted butter or oil
• 1 teaspoon vanilla extract
• Optional: 1–2 tablespoons sugar-free sweetener (stevia, monk fruit, erythritol)

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Instructions

1. Mix Dry Ingredients:
   In a large bowl, whisk together the gluten-free flour, baking powder, and salt. Add sweetener if using.
2. Mix Wet Ingredients:
   In a separate bowl, whisk milk, egg, melted butter (or oil), and vanilla extract until smooth.
3. Combine:
   Pour the wet ingredients into the dry mixture. Stir gently until just combined. A few lumps are fine — don’t overmix.
4. Preheat Pan:
   Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter, oil, or cooking spray.
5. Cook Pancakes:
   Pour about ¼ cup batter for each pancake. Cook until bubbles form on top (about 2–3 minutes), then flip and cook another 1–2 minutes until golden brown.
6. Serve:
   Serve warm with sugar-free syrup, berries, or nut butter.

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Tips & Tricks

• If you like naturally sweeter pancakes, mix in ½ mashed banana or a few blueberries.
• For extra fluffy pancakes, let the batter sit for 5–10 minutes before cooking.
• Make ahead and freeze — reheat in a toaster for busy mornings.
• Use unsweetened almond milk or oat milk for a lower-carb version.

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Gluten-Free Sugar-Free Pancakes

Fluffy, golden pancakes made without sugar — perfect for a healthy breakfast.

Duration

20 minutes

Prep: 10 min

Cook: 10 min

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 ¼ cups milk (or almond milk)
• 1 egg
• 3 tbsp melted butter or oil
• 1 tsp vanilla extract
• (Optional) 1–2 tbsp sugar-free sweetener

Instructions

1. Whisk flour, baking powder, salt (and sweetener) in a bowl.
2. Whisk milk, egg, butter, and vanilla in another bowl.
3. Combine wet and dry ingredients, stir gently.
4. Heat a greased skillet over medium heat.
5. Pour ¼ cup batter per pancake, cook until bubbles form, flip, and cook until golden.
6. Serve with sugar-free syrup, berries, or nut butter.

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