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Amazing gluten free pancakes
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.
Ingredients
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
Method
Prep:10min ›
Cook:10min ›
Ready in:20min
- 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.
- Heat a lightly oiled non stick pan or griddle over medium heat.
- 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.
Tip:
You could use almond milk instead of water if you like.
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Reviews & ratings
Average global rating:
(70)
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)