Gluten-Free Pancakes Recipe

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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
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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.

Gluten-free pancakes shouldn't have to sacrifice taste. This pancake recipe uses almond meal and tastes better than the traditional white flour kind, and the almond meal is healthier and more nutritious as well. If you're new to using almond meal, keep in mind that almond meal (same as almond flour) differs a bit from one batch to the other, so you may have to adjust the amount of liquid you use to get the thickness you want.

Feel free to add blueberries or other fruit such as peaches, pineapple, or even dark chocolate chips to get the taste you want. You'll find that gluten-free pancakes have a unique texture, but otherwise taste just as good as regular pancakes. The switch to gluten-free allows you to feel a little better about using something that's not highly processed. The reward is a more satisfying meal that keeps you full longer.


  • 1 cup almond meal
  • 2 large eggs
  • 1/4 cup water (for puffier pancakes, you can use sparkling water)
  • 2 tablespoons coconut oil
  • 1/4 teaspoon salt
  • 1 tablespoon raw or whipped honey


  1. 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.

  2. Cook as you would other pancakes, with a little less heat than usual as they will brown a little quicker than traditional pancakes. I like to use a nonstick pan with a little coconut oil.

  3. Serve with maple syrup or fresh fruit.

Tip: You'll notice that that pancakes made with almond meal won't "bubble" on top the same way as regular pancakes. So you'll have to check the underside to see when they are brown. Then it's time to flip them.

Which Oil Should I Use?

You may use olive oil in many recipes, but this recipe uses coconut oil for its slightly sweeter flavor. Not only does it have a good fat profile (high in monounsaturated fat), but it has other healthful properties such as antioxidants.

On the other hand, sometimes, you may not like the flavor of olive oil in dishes that are not savory. You can also use one of the high monounsaturated safflower and sunflower oils in this case because they have a neutral flavor and a high smoke point. 

More Breakfast Options

  • Eggs: Scrambled, over easy, and poached are just the tip of the iceberg. Try omelets, frittatas, breakfast burritos, and more.
  • Cereals: Some off-the-shelf brands are now making gluten-free varieties, but tried-and-true cereals are those made with flax meal, almond meal, and even TVP (textured vegetable protein).
  • Breakfast Bread: Muffins, biscuits, bread, and coffee cakes can be made with almond meal, flax meal, and other gluten-free flours or meals. And there are a plethora of gluten-free bread out there now as well.
  • Spoonable Dairy Products: Yogurt, cottage cheese, ricotta, and tofu, when combined with fruit, make a satisfying breakfast. And don't count out protein shakes.

For more info about foods to eat during Passover, or for those on restrictive diets, check out this primer about the gluten-free diet.

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