Gluten-Free Almond Pancakes (Low Carb)

Gluten-Free Almond Pancakes (Low Carb)

(4 servings)    Printable Version
  • 2 cups of almond meal or almond flour
  • 1/4 cup of gluten-free flour (or coconut flour)
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 2 Tablespoons of brown sugar
  • 2 large eggs - beaten
  • 2 Tablespoons of butter (or coconut oil)
  • 2/3 cups of milk
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of almond extract
  • grade B maple syrup
  • softened butter (for serving)
We had these for Sunday breakfast and absolutely loved them. They're denser than pancakes made with all-purpose flour, but somehow still come out with a fluffy texture. The almond flavor is certainly apparent, but it's not overwhelming which leaves room for maple syrup (or whatever topping you choose) to play a costarring role. Every pancake came out golden brown and beautiful. Word of Warning: These will fill you up. Start with a stack of two and take it from there. Bottom Line: These are fantastic pancakes. I'm going to start buying almond meal more often. (This recipe was submitted, tested and photographed in May 2016.)


Gluten-Free Almond Pancakes (Low Carb)


How To Make Gluten-Free Almond Pancakes

Whisk together the dry ingredients. Make a well in the center of the bowl and add all the wet ingredients. Whisk until fully mixed.

Allow the batter to rest for about 5-10 minutes while you preheat a griddle or large skillet to medium-high heat. Lightly grease the surface but wipe clean with a paper towel.

Use 1/4 cup of batter for each pancake. Cook the first side 1-2 minutes until golden on the bottom and bubbly on top. Flip and cook for another minute longer.

Keep pancakes warm in a 200 degree oven until you've made them all. Serve with softened real butter and warmed Grade B Maple Syrup for best taste!


Eating Gluten-Free Almond Pancakes



Gluten-free pancakes whose texture and taste are pretty close to the pancakes you used to love before gluten-free was a thing you cared about.

Mr Breakfast would like to thank missbreakfast for this recipe.

Comments About This Recipe
What do you think of Gluten-Free Almond Pancakes (Low Carb)?
Overall Average Rating = 5 (out of 5)
Based on 1 vote.


From Quan

Anyone know how many carbs are in these pancakes. I'm a type one diabetic and I was wondering. Sounds very good though.

Comment submitted: 4/7/2017 (#20241)



From Robin D.
Rating (out of 5):  

These might be the BEST pancakes I've ever had, and definitely the best ones I've ever made. I replaced regular milk with vanilla almond milk and skipped the vanilla. They were surprisingly fluffy. Only needed a little syrup because they already have a lot of flavor. Big thumbs up from me.

Comment submitted: 8/30/2016 (#20034)



From Lovely Pancakes

It sounds delicious. I am looking forward to making it. I am allergic to gluten, diary and sugar. I will substitute milk and sugar with almond milk and xylitol. Thank you for sharing this lovely recipe. I will let you know when I make this pancakes.

Comment submitted: 6/12/2016 (#19969)





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