In a large bowl, mix together the rice flour, starch, ground almonds, sugar, baking powder and salt.

In a separate medium bowl, beat the eggs with the milk, butter and vanilla.

Add the wet ingredients to the dry ingredients and mix until just combined and moistened.

Set your griddle or large frying pan to medium-high heat and coat with cooking spray. Dollop batter in 1/4 cup portions per pancake. Cook until bubble form over the top of the pancakes. Flip and cook other side to a golden brown.

Serve immediately with your favorite topping.


When I found out I had celiac disease, my mom found me about 50 recipes to help me with my new diet. This one is by far my favorite. Thanks to my awesome mom - Cathy (aka Kitcat)!

Mr Breakfast would like to thank Dawn S. for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 4 votes.

From EllieGA

Rating (out of 5):

I thought they were really good.

Comment submitted: 8/6/2013 (#16252)



From Keith O.

Rating (out of 5):

Thanks. Really good. I've been testing a couple gluten-free pancake recipes and this is one of the best so far. They don't get very fluffy, but they do have the texture and taste of the real thing.

Comment submitted: 2/28/2013 (#15256)



From olivia

Rating (out of 5):

These are good because my teacher can not have things with gluten in it and I told her about the pancakes.

Comment submitted: 9/22/2012 (#14455)



From J. Belly

Rating (out of 5):

Very helpful. Thanks. More gluten-free recipes please! Love your site.

Comment submitted: 10/7/2010 (#11350)

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