Gluten Free Almond Pancakes

My kids love pancakes and I love giving them gluten free goodness. I also like creating recipes that are full of good fats for my kids and my clients.

For me, the days of pancakes are over, since having ulcerative colitis. I keep it more simple with a smoothie, green juice or a pancake that is totally grain free but the kiddos love the FLUFF when it comes to this recipe.

This recipe is wicked easy and trust me…make a large batch and put away the extras in the freezer. When you are starved for time, just take them out and re-heat in the toaster and serve with fruit and maple syrup or honey.

If you are looking for a low sugar alternative to maple syrup, just ditch that stuff and use fresh fruit or sprinkle some stevia or cinnamon on the pancake.

High angle shot of a cast iron skillet with a a freshly made blueberry pancake. A plate with more pancakes, a spatula and syrup pitcher fill the space, on a rustic farmhouse style kitchen table.

Grab this recipe here:

Gluten Free Almond Pancakes (Wheat-Free)

Prep Time: 10 minutes

Cooking Time: 10 minutes

Yield: 4 servings

Ingredients: 1 egg

1/2 cup almonds, finely chopped

1 3/4 cups oat (for a wheat-free option)

1 1/2 cups almond milk

1/4 cup coconut oil

1 tablespoon non-aluminum baking powder

1/2 teaspoon sea salt

Add berries or dairy free chocolate chips for a sweet and delish treat. If you need a protein pancake for a boost of energy, add 1 scoop of your faborite protein powder. We love pea protein as it blends so well in smoothies and baking.


1. Mix dry ingredients in a bowl.

2. Mix wet ingredients in a separate bowl, then pour into dry ingredients; combine.

3. Cook on lightly oiled skillet until golden brown.

Serve warm with maple syrup or honey.

Enjoy this gem.





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