Gluten Free Almond Flour Pancakes

Serves 2

Recipe adapted from Pinch Me Good

To print recipe click here



I LOVE pancakes, but since going gluten I haven't  been motivated to try and make them.  (I just found a GF flour I like so I will be making more pancakes with that soon).  I love that these pancakes are packed with protein thanks to the almond flour and I don't feel guilty eating them (as long as I don't go overboard with the syrup).  Enjoy.






1 cup finely ground almond flour

2 tsp. baking powder

Pinch of salt

1 tbsp. melted butter

1/4 cup almond milk (I used unsweetened vanilla)

1/2 tsp. vanilla extract

2 large eggs*

1 tbsp. maple syrup




Mix together almond flour, baking powder and salt in a medium-sized mixing bowl.  Set aside.


Mix up the wet ingredients in a separate mixing bowl.  Add to dry ingredients.  If you choose to add in chocolate chips, blueberries, etc., now would be the time, fold them in gently.


Heat up a cast iron skillet or a griddle to medium-high heat and add a pat of butter to the pan.  (If using an electric, non-stick griddle I don’t think you need the butter).  Use a 1/4 cup measuring cup to pour the batter onto your skillet (I found using the back of a spoon to spread them out a bit helped the cooking).  Cook for 2-3 minutes, until bubbles form on top of the pancakes.**. Flip and cook for additional 2-3 more minutes.


Plate immediately and top with fresh fruit and warm maple syrup.


*Let eggs sit out for 30 minutes before using, or place cold eggs in warm water for about 5 minutes.


**I found letting the pancakes sit longer than I am used to was needed to flip.  When I tried flipping when the bubbles looked like traditional pancakes they were still too soft and didn’t flip.

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© 2016  by Baked by Bobi

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