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Pancakes and waffles

Almond Pancakes

Eating gluten-free doesn't mean you have to miss out on things like pancakes. These almond pancakes combine ground almonds with flaxseed, baking soda and eggs to cook up so light and fluffy you'll want to eat them even if you aren't avoiding wheat.

Serves 14
Ready in 20 mins
Prep time 20 mins
154 calories per serving


> 3 cups almond meal (almond flour)
> 1 tbsp flax meal (ground flax seeds)
> 1/2 tsp salt
> 1/2 tsp baking soda
> 3 large eggs
> 3/4 cup unsweetened almond milk
> 2 tbsp extra virgin olive oil
> cooking spray


Combine almond meal, flax seed meal, salt and baking soda in a medium bowl. In a separate bowl, whisk eggs, add almond milk and oil and continue to whisk thoroughly. Add dry ingredients to the wet ingredients gradually.
Lightly coat a large skillet or griddle with cooking spray and heat over medium heat, testing for temperature by flicking a drop of water on the surface. Water should "dance" at correct temperature to cook pancakes. Pour about 1/4 cup batter onto skillet for each pancake. Cook for a few minutes until bubbles form on the surface and edges look dry. Flip and cook other side.
Serve warm. Freeze leftover pancakes and reheat for a quick breakfast.

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