Cooking and Meal Prep Recipes Gluten-Free Pancakes By Team Verywell Fit Team Verywell Fit Our team is passionate about being a resource for credible and up-to-date information on all nutrition and exercise topics. Learn about our editorial process Updated on March 10, 2022 Reviewed Verywell Fit articles are reviewed by nutrition and exercise professionals. Reviewers confirm the content is thorough and accurate, reflecting the latest evidence-based research. Content is reviewed before publication and upon substantial updates. Learn more. by Kristy Del Coro, MS, RDN, LDN Reviewed by Kristy Del Coro, MS, RDN, LDN LinkedIn Twitter Kristy is a licensed registered dietitian nutritionist and trained culinary professional. She has worked in a variety of settings, including MSKCC and Rouge Tomate. Learn about our Review Board Print GMVozd / Getty Images (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 Hide 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. Rate this Recipe You've already rated this recipe. Thanks for your rating! 2 Sources Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy. Monounsaturated Fat. American Heart Association. Grundy MM, Lapsley K, Ellis PR. A review of the impact of processing on nutrient bioaccessibility and digestion of almonds. Int J Food Sci Technol. 2016;51(9):1937-1946. doi:10.1111/ijfs.13192 By Team Verywell Fit At Verywell Fit, we are dedicated to empowering you with the best answers to your most pressing questions, from healthy eating to exercise and everything in between. See Our Editorial Process Meet Our Review Board Share Feedback Was this page helpful? Thanks for your feedback! What is your feedback? Other Helpful Report an Error Submit Advertiser Disclosure × The offers that appear in this table are from companies that partner with and compensate Verywell Fit for displaying their offer. These partnerships do not impact our editorial choices or otherwise influence our editorial content.