Name: Gluten-Free Pancakes
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Ingredients: 1 cup almond meal; 2 large eggs; 1/4 cup water; 2 tbsps coconut oil; 1/4 tsp salt; 1 tbsp raw or whipped honey

Gluten-Free Pancakes

Team Verywell Fit

Updated on March 10, 2022

Reviewed by

Kristy Del Coro, MS, RDN, LDN

(120 ratings)

Total Time: 22 min

Prep Time: 7 min

Cook Time: 15 min

Servings: 3 (2 pancakes each)

Nutrition Highlights (per serving)

350 calories

30g fat

14g carbs

12g protein

Show Nutrition Label

Nutrition Facts
Servings: 3 (2 pancakes each)
Amount per serving
Calories	350
% Daily Value*
Total Fat 30g	38%
Saturated Fat 10g	50%
Cholesterol 124mg	41%
Sodium 48mg	2%
Total Carbohydrate 14g	5%
Dietary Fiber 4g	14%
Total Sugars 8g
Includes 6g Added Sugars	12%
Protein 12g
Vitamin D 0mcg	0%
Calcium 114mg	9%
Iron 2mg	11%
Potassium 306mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

You shouldn't have to sacrifice taste when making gluten-free pancakes. This recipe uses almond meal which gives this breakfast favorite a delicious nutty flavor. And almond meal is healthy, too.

Almonds contain monounsaturated fatty acids, which are known to boost heart health. And studies have shown that when almonds are processed (such as into meal or flour), the bioaccessibility of these nutrients is enhanced.

It just takes a few minutes and a few ingredients to make this satisfying recipe. Enjoy a stack for breakfast or any time of day.

Ingredients

1 cup almond meal
2 large eggs
1/4 cup water
2 tbsps coconut oil
1/4 tsp salt
1 tbsp raw or whipped honey

Preparation

In a medium bowl, mix together the ingredients until well incorporated. Use a whisk or fork to be sure they are well combined. Let the batter sit a few minutes before cooking.
Cook as you would other pancakes, with a little less heat than usual as they will brown a little quicker than traditional pancakes.
Serve with maple syrup or fresh fruit.

Variations and Substitutions

This recipe uses coconut oil for its slightly sweeter flavor. But you can use the oil of your choice. You don't need an oil with a high flash point as you'll cook at lower heat when making this recipe. Just keep in mind that some oils (such as olive oil) may change the taste of the pancakes. Consider safflower or sunflower oil if you have them on hand.

If you don't have almond meal on hand, you can use almond flour or grind your own meal or flour from whole or blanched almonds. The main difference between the two is the consistency. Almond meal is similar to cornmeal, whereas almond flour is finer.

Cooking and Serving Tips

Almond meal differs a bit from one batch to the other, so you may have to adjust the amount of liquid you use to get the batter thickness you want.
For puffier pancakes, use sparkling water.
Add blueberries or other fruit such as peaches, pineapple, or even dark chocolate chips to add flavor to your pancakes.
Pancakes made with almond meal won't "bubble" on top the same way regular pancakes do when they're ready to flip. So you'll have to check the underside to see when they are brown. Then it's time to flip them.
Use a nonstick pan with a little coconut oil or cooking spray to make sure that your pancakes don't stick to the pan.

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