Gluten Free Almond Flour Pancakes

These gluten free almond flour pancakes are super simple to make, and will be a real crowd pleaser among any of your gluten free friends. 

I don't have celiacs disease, and no one in our household does either, but I've found myself interested in trying out some gluten free recipes over the last few months. With how prevalent gluten intolerances and celiacs disease are now a days, I think it's important for everyone to have a small arsenal of gluten free recipes at their disposal so that if you're having someone over for dinner, you have some tried and true meals that you can make for them. 

I made these pancakes for breakfast Tuesday morning and they were so good. The texture isn't the exact same as a traditional pancake, but they were still amazing. They almost reminded me of these corn toasties that I grew up eating in New York. I don't know if they sell them anywhere else in the country, but they were always my favorite. 

I've been trying to incorporate lots of fruits and vegetables into my meals lately, and was super bummed when I realized I didn't grab any fresh berries at the store this week. Then I remembered I had some frozen berries in the freezer and just popped them into a pan and let them cook down on medium heat for a few minutes, and they were the perfect topping for these pancakes. I didn't even add sugar or water to them, just the plain berries. I might need to eat this every morning for the rest of my life. 

Yield: 4
Author: Paige Flamm
Gluten Free Almond Flour Pancakes

Gluten Free Almond Flour Pancakes

These gluten free almond flour pancakes are the perfect breakfast to make when you need to feed a large crowd. Perfect for gluten free guests!
Cook time: 30 MinTotal time: 30 Min


  • 3 eggs
  • ½ cup almond milk or whatever milk you use
  • 2 tbsp. maple syrup
  • ½ tbsp. vanilla extract
  • 1 tbsp. coconut oil
  • ¼ cup coconut flour
  • 1 cup almond flour
  • ¼ tsp. cinnamon
  • ½ tsp. baking powder
  • Salt
  • Frozen berries


  1. Add all ingredients into a blender and blend until they all combine well.
  2. Warm a skillet over medium heat.
  3. Apply some coconut oil to grease the pan.
  4. Pour some mixture into the pan; or as much as desired in terms of the size of the pancake you want. Cook the pancakes most of the way on one side, or for about 2 minutes, flip, and cook for another minute.
  5. Once fully cooked, put them on a plate and top as desired.
  6. If making the berry topping, place frozen berries in a pan on medium heat and allow them to cook down until they are thawed and warmed through.


  1. These pancakes look so delicious and perfect for weekend brunch!

    1. Eggs, almond milk, and maple syrup! The first three ingredients in the list :)

  2. Is there a liquid in this recipe?