Amazing gluten free pancakes

    20 min

    After trying many of the gluten free pancake recipes out there, I discovered that most of them are just too 'eggy' or include bananas in the recipe. A lot of the recipes resulted in pancakes that were too flat and broke apart when flipping. I wanted a gluten free recipe that actually tasted like delicious and fluffy pancakes! After much experimentation with recipes, I finally came up with this one.

    10 people made this

    Serves: 4 

    • 125g ground almonds
    • 1 tablespoon chocolate chips, or more to taste (optional)
    • 1/2 teaspoon bicarbonate of soda
    • 1 pinch salt
    • 1 pinch ground cinnamon, or to taste (optional)
    • 1 egg
    • 1 egg white
    • 1 tablespoon honey
    • 2 teaspoons vanilla extract
    • 60ml water, or as needed

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Whisk ground almonds, chocolate chips, bicarbonate of soda, salt and cinnamon together in a bowl. Whisk egg, egg white, honey and vanilla extract together in a separate bowl. Stir flour mixture into egg mixture, adding enough water to reach a pancake batter consistency.
    2. Heat a lightly oiled non stick pan or griddle over medium heat.
    3. Drop pancake batter by large spoonfuls onto the preheated pan and cook until pancakes are golden brown and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining pancake batter.


    You could use almond milk instead of water if you like.

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    Reviews & ratings
    Average global rating:

    Reviews in English (57)


    Very good gluten free pancakes, better than any mix I've tried. I used agave syrup instead of honey and milk instead of water. Since there is sugar in the batter I recommend cooking then at a lower temperature, medium low setting, to avoid burning them.  -  12 Jul 2015  (Review from Allrecipes US | Canada)


    One of the best gluten free pancake recipes I've made. I used 2 whole eggs and 1/4 cup of almond milk instead of water. Also cooked them on lower heat and made smaller pancakes for easy flipping. Next time I'll double the recipe!  -  25 Sep 2016  (Review from Allrecipes US | Canada)


    With a few changes, these are wonderful, grain free pancakes. My changes: 2 whole eggs, 1/4 cup yogurt. 1 TB Butter, and 1TB coconut oil melted. Cook at 350 F - 375 too high. I served with bananas & whip cream. So yummy, does not need syrup. Makes 4 pancakes enough for 2 persons with the addition of a fried egg and bacon. Recipe is a keeper.  -  08 Jun 2016  (Review from Allrecipes US | Canada)